Washoku: Recipes from the Japanese Home Kitchenby Elizabeth Andoh, Leigh Beisch (Photographer)
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
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
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- 9.80(w) x 9.77(h) x 1.05(d)
Meet the Author
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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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.
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.