Recipes From the Japanese Home Kitchen

Book - 2005
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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
Publisher: Berkeley, Calif. : Ten Speed Press, c2005
ISBN: 9781580085199
Branch Call Number: 641.5952 A552
641.5952 A552
Characteristics: vii, 320 p. : ill. ; 25 cm


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Jan 05, 2012

This is my favorite cookbook so far! It incorporates traditional Japanese ways of thinking about food, health, and the craft of cooking. Truly a gem!

ksoles Sep 20, 2011

"Washoku" roughly translates as "harmony in food" and describes a cooking philosophy in which every meal consists of five colours (red, green, yellow, black, white), five flavours (sweet, salty, bitter, sour, spicy) and five cooking methods (raw, fried, simmered, grilled, steamed). This great variety results in balanced, nutritious meals that captivate all five senses.

In her book, Andoh provides over 90 pages of extensive notes on food preparation, basic ingredients, and basic cooking techniques. She fills each recipe section with beautiful photographs and often points out regional differences in dish preparation, giving the reader the choice of approach to follow. "Washoku" is a must-have for anyone interested in Japanese cooking; just make sure you have access to an Asian grocery store.


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