Washoku: Recipes from the Japanese Home Kitchen (英語) ハードカバー – 2005/10/1
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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.
One of the strongest points of this cookbook is that it is written with a mind to readers who may not be familiar with Japanese ingredients or who may not have easy access to them. I felt the author did a very good job of indicating where something really could not be substituted and when it could (and with what). I also appreciated the extensive section on cooking techniques.
I very much appreciate this cookbook and hope one day to get to take one of Ms Andou's cooking classes in Japan.
This cookbook provides you with the philosophical underpinnings of Japanese cooking. It is explained in a way that even people who are unfamiliar with Japan can grasp. At the same time, it gives you accessible, achievable recipes that amply allow a novice to successfully cook Japanese food in a mindful way.
Read the first chapters thoroughly before attempting any of the recipes. Her ingredient descriptions are very in-depth. Her recipes are simple and complete. The food is delicious. Her respect and love for Japanese cuisine is obvious.
This is a thoughtful, wonderful cookbook. The best part is that the philosophical principles of this cookbook can be applied to the way you approach all food, not just Japanese food. A serious "must read" if you seriously think about food and enjoy cooking.