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Washoku: Recipes from the Japanese Home Kitchen [A Cookbook]

Name: Washoku: Recipes from the Japanese Home Kitchen [A Cookbook]
Brand: Ten Speed Press
SKU: 9781580085199
Price: 28.99 USD
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Contributors:

Elizabeth Andoh, Leigh Beisch (Photographer)

Publisher:

Ten Speed Press

Binding:

Hardcover

Book Category:

Cooking

Book Subcategory:

Regional & Ethnic, Methods, Health & Healing

Book Topic:

Japanese

Award:

2006 James Beard Foundation Book Awards Nominee - International Award, 2006 IACP Crystal Whisk Award Winner - Jane Grigson Award, 2006 IACP Crystal Whisk Award Finalist - International Award

Shipping & Return +

The product is eligible for a complimentary return within 30 days from the date of purchase. Furthermore, individual items are shipped within 24 hours of receiving the order.

Rating and Reviews +

Specifications +

Release Date:

2005-10-01

ISBN 13:

9781580085199

Weight:

3.39 lbs

Size:

10.13 x 9.30 x 1.17 inches

Pages:

328

Mint Condition +

product description

Description

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

About 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.