Washoku: Recipes from the Japanese Home Kitchen

Washoku: Recipes from the Japanese Home Kitchen


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Washoku: Recipes from the Japanese Home Kitchen 4 out of 5 based on 0 ratings. 4 reviews.
Guest More than 1 year ago
Washoku is a lovely book which contains well-selected recipes, but is more valuable for its discussion of Japanese cooking theory and traditions. Japanese Cooking: A Simple Art, by Shizuo Tsuji, is definitive for recipes, and The Folk Art of Japanese Country Cooking, by Gaku Homa, is more personal and includes detailed instructions for the basics of Japanese cooking, including making tofu at home. Washoku stresses home cooking, making the recipes within the reach of competent cooks. Too many Japanese cookbooks stress formal cuisine and sushi, which even the Japanese eat at restaurants. Washoku is a beautiful introduction to the traditions of Japanese cuisine, however, and is valuable to anyone who wishes to understand the history of a special cuisine.
Anonymous More than 1 year ago
Not only is this book beautful enough to put on you coffee table, it is full of great information and recipes. The only suggestion that I can think of is the instead of putting the page number next to ingredients that are in Japanese, a small English hint would be helpful. I seem to spend a lot of time turning back and forth. Although the more I read it and try out things I notice that I am leaning some Japanese! I did the meal on the cover last weekend and it was as wonderful as it looks! This weekend is Temple Garden Chowder and Moon-Viewing Noodles in Broth.
Anonymous More than 1 year ago
Anonymous More than 1 year ago