As Seen In
SUSHI SHOKUNIN: JAPAN'S CULINARY MASTERS - published by Assouline, was released on September 24, 2020.
Photographed, written and co-designed by Andrea Fazzari, SUSHI SHOKUNIN is a highly personal and unique monograph that delves into the private worlds of twenty of Japan's most acclaimed sushi artisans and their spiritual devotion to craft. Through Fazzari's photography and stories, you will discover her reverence for ikigai - the dedication to a singular purpose - and the beauty inherent in the lives of these culinary artists. Rich philosophy, masterful skill, and affecting humanity will all be revealed as you learn about these treasured ambassadors of Japanese culture - like never before.
New Japan Book Coming 2022
James Beard Award Winner 2019
TOKYO NEW WAVE: 31 Chefs Defining Japan's Next Generation
Written, photographed and co-designed by Andrea Fazzari. Published by Ten Speed Press, it was released on March 13, 2018.
Showcasing the new talent of Tokyo's vibrant food scene, James Beard Award Winner Andrea Fazzari's Tokyo New Wave profiles 31 chefs who are shaping the future of one of the world's most dynamic cities.
"Fazzari employs all of her skills as a writer, photographer, and dining consultant living in Japan in this insightful look at the current Tokyo food scene. . . . Tokyo New Wave is a unique book, and in Fazzari’s hands, Tokyo’s culinary culture comes to life." -- Publishers Weekly
The Luxury Collection Destination Guides
"The Luxury Collection has paired with publisher Assouline and Andrea Fazzari to create a series of exclusive destination guides for the guest rooms of its hotels and resorts around the world. The pocket-size books, which now cover six destinations (Argentina, Greece, India, Italy, Spain, and the U.S.), are packed with history, shopping and dining recommendations, and insights from famous locals. But it’s the words and stunning photography by Andréa Fazzari (a frequent T+L contributor) that makes these beautifully bound books travel keepsakes."
- Travel + Leisure Magazine