|Amazon Price||New from||Used from|
With Washoku Andoh takes the reader into the heart of the Japanese home kitchen. She explains the guiding philosophy then brings it into practical terms with a section on the essential washoku pantry. Her section on the washoku kitchen begins with cutting and ends with shaping and molding. Recipes are found in chapters on Stocks and Condiments; Soups; Rice; Noodles; Vegetables; Fish, Meat and Poultry; Tofu and Eggs; and Desserts.
You might never prepare an entire Japanese meal from beginning to end (though with this book in hand you certainly could), but there's no reason not to believe you wouldn't begin to include some of these recipes in an expanding foodway. The sauces and condiments are particularly exciting. As is the underlying thinking that goes into how you are cooking and why you are cooking--the washoku of it all. Not a bad lesson to learn from an exemplary teacher. --Schuyler Ingle
* The essentials of the Japanese pantry the array of herbs and spices, the numerous varieties of miso, tofu, and noodles are illustrated in full-color photographs.
* Andohs An Ocean of Flavor won the IACP cookbook award for Seafood, Meat, and Poultry in 1998.
What a wonderful cookbook on my favorite style of Japanese food -- home cooking. Preparing and eating the recipes in this book, it is like I am back in a Japanese home. Read morePublished 2 months ago by Miss J
I wish it had more pictures of the recipes, I like being able to see what I'm making.Published 3 months ago by Patrick B
For the person who is genuinely interested in not only understanding authentic Japanese cooking, but also wishes to gain a Japanese perspective on food and life - this book is a... Read morePublished 3 months ago by alwayscocacola_80
My small family and I just moved to Japan from America. Suddenly I found myself in a suburban area with one supermarket within biking distance. Read morePublished 3 months ago by L. Rodriguez
I was in the mood for japanese, this is a good book, but I admit I don't go back to it very often.Published 9 months ago by Jake Oz