Washoku: Recipes From The Japanese Home Kitchen (Hardcover)
 
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Washoku: Recipes From The Japanese Home Kitchen (Hardcover)

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    In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that grou......more

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In 1975,Gourmet magazine published a series on traditional Japanese food —the first of its kind in a major American food magazine — written by a graduate of the prestigious Yanagihara School of classical cuisine in Tokyo. Today, the author of that groundbreaking series, Elizabeth Andoh, is recognized as the leading English-language authority on the subject. She shares her knowledge and passion for the food culture of Japan in WASHOKU, an authoritative, deeply personal tribute to one of the world's most distinctive culinary traditions. Andoh begins by setting forth the ethos of washoku (traditional Japanese food), exploring its nuanced approach to balancing flavor, applying technique, and considering aesthetics hand-in-hand with nutrition. With detailed descriptions of ingredients complemented by stunning full-color photography, the book's comprehensive chapter on the Japanese pantry is practically a book unto itself. The recipes for soups, rice dishes and noodles, meat and poultry, seafood, and desserts are models of clarity and precision, and the rich cultural context and practical notes that Andoh provides help readers master the rhythm and flow of the washoku kitchen. Much more than just a collection of recipes, WASHOKU is a journey through a cuisine that is rich in history and as handsome as it is healthful. Awards2006 IACP Award WinnerReviews“This extensive volume is clearly intended for the cook serious about Japanese food.”—Minneapolis Star Tribune“. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.”—Milwaukee Journal Sentinel

ELIZABETH ANDOH is the American authority on Japanese cuisine. She has made Japan her home since 1967 and divides her time between Tokyo and Osaka, directing a culinary program called A Taste of Culture. Her book Washoku won the 2006 IACP Jane Grigson award for distinguished scholarship in food writing and was nominated for a James Beard Award.

Author:
Andoh, Elizabeth
Genre:
COOKING / Regional & Ethnic / Japanese
Audience:
General/trade
Format:
Hardcover
Pages:
320
Language:
English
Publisher:
Ten Speed Pr
Publish Date:
09/01/2005
Copyright Year:
2005
ISBN:
9781580085199
Height:
9.5 in
Wdth:
9.5 in
Thickness:
1.0 in
Unit weight:
3.45 lb
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  • Great book!

    Ever since visiting Japan I've been looking for a great Japanese cooking book. This book is it! She clearly understands food very well. Since Japanese foods tends to be very simple, the ingredients are the most important part and she does a great job explaining how each ingredient factors into the dish and how you can teak the flavor to your liking. The book is very clear, very well written and it helps me understand Japanese cooking. Besides recipes, the author also does a great job explaining the Japanese way of thinking when it comes to food, cooking, serving and lifestyle.

    • How did the image on site compare with the actual product? As pictured
    • How accurate was the on site description of the product? Accurate, pictured as it
    • Please tell us about the quality of the product. Great, hardcopy
    • Would you recommend this to a friend? Yes
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