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Washoku: Recipes from the Japanese Home Kitchen
をはじめとする140万冊以上の本をご利用いただけます。 詳細はこちら
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内容説明
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
著者について
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.
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5つ星のうち 4.3
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107 人中、107人の方が、｢このレビューが参考になった｣と投票しています。
5つ星のうち 5.0
My favorite cookbook
2006/8/23
By Matthew C. Mitchel
- (Amazon.com)
形式:ハードカバー
This is, hands down, my favorite cookbook. There are over 90 pages of extensive notes on food preparation before you even get to the first recipe. If you are like me and have never prepared Japanese food before, these notes are essential. You learn about the basic ingredients (there are hundereds of different misos), basic cooking techniques (how to drain and press miso), and how to make a variety of basic cooking stocks. Each section is filled with beautiful photographs so you will be able to identify exactly what you are looking for when you get to the Japanese market. One of the previous reviewers was confused because they couldn't tell which miso to use in a recipe. The answer: whichever one you like. That is one of the best aspects of this cookbook. This isn't gourmet cooking, this is is Washoku (home cooking) designed to be cooked to your families taste. As an unexpected bonus the author will often point out regional differences in preparing dishes and give the reader the option of which approach they would like to follow. A great book for anyone that wants to learn basic Japanese cooking. Buyer beware: make sure you have access to an Asian grocery store. The typical American grocer carries very few of the necessary ingredients.
115 人中、106人の方が、｢このレビューが参考になった｣と投票しています。
5つ星のうち 5.0
Help bring Japanese food into your kitchen
2005/11/7
By Yukari Sakamoto
- (Amazon.com)
形式:ハードカバー
This may be the most beautiful book on Japanese food to date. There is a thorough pantry chapter, guiding the reader on what to look for when purchasing, and how to prep the materials for cooking. There is also a detailed chapter on cooking techniques, with easy to follow directions.
The recipes cover the basics with a few modern, like a black sesame ice cream. There are "Kitchen Harmony" and "Harmony at Table" notes adding another depth to the recipes with cultural tips on presentation, for example.
I have been studying Japanese food for several years. Washoku will be a reference book on many levels, for recipes, for background on ingredients and techniques, and for the pleasure of reading.
The recipes cover the basics with a few modern, like a black sesame ice cream. There are "Kitchen Harmony" and "Harmony at Table" notes adding another depth to the recipes with cultural tips on presentation, for example.
I have been studying Japanese food for several years. Washoku will be a reference book on many levels, for recipes, for background on ingredients and techniques, and for the pleasure of reading.
69 人中、65人の方が、｢このレビューが参考になった｣と投票しています。
5つ星のうち 5.0
You must own this book
2006/1/23
By Mary Lou Heiss
- (Amazon.com)
形式:ハードカバー|Amazon.co.jpで購入済み
I am biased about this book, but in a good way and with deep respect for the Japanese culture and the author. My husband Bob Heiss was one of the recipe testers who worked on this book from our kitchen in Massachusetts. During this process we had constant emails going to and from Toyko about the progress of the recipes, questions about confusing issues, product availability, etc. I know that a handful of others across the USA were putting similar time into the perfection of these recipes and this book. As someone observing this process,but benefiting from the results, I was very impressed with the amount of effort that Ms.Andoh put into making sure that the recipes would be clear and concise to American readers.
If you are curious about Japanese food but have perhaps been intimidated by it, then please give this book a try. I know that that you will get excellent results from these recipes - all of the dishes and sauces that I tasted were delicious and accentuated with very well-defined flavors.
As a food enthusiast, I for one am ready to move beyond 'sushi' and learn more about the fascinating world of Japanese food and cooking.
If you are curious about Japanese food but have perhaps been intimidated by it, then please give this book a try. I know that that you will get excellent results from these recipes - all of the dishes and sauces that I tasted were delicious and accentuated with very well-defined flavors.
As a food enthusiast, I for one am ready to move beyond 'sushi' and learn more about the fascinating world of Japanese food and cooking.
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5つ星のうち 4.3
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