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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.
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 3 months ago by Jake Oz
I bought this book for a friend who is recovering from being hospitalized with a serious abdominal issue, and now feels a strong need to return to her "ancestral" Japanese... Read morePublished 4 months ago by Tesh
This is not your 'typical' recipe book. It involves dialog and history as well, but has traditional recipes in it, which was interesting to me as we have a Japanese student and I... Read morePublished 5 months ago by Janice Hewett
This is a beautifully photographed book with wonderful recipes throughout. Good explanations and product information for the novice Japanese cook to the more experienced cook. Read morePublished 6 months ago by Ginger Cookie
This was a Xmas present for a real chef. We haven't tasted any of the recipes yet but I'm sure we will one of these days.Published 6 months ago by Charlotte Namba
I am cooking like a Japanese restaurant these days--to the delight of my family. The recipes can be rather complicated since they call for various homemade broths and stocks. Read morePublished 10 months ago by Plum square
Considered. Insightful. Inspirational. Practical. And beautifully written into the bargain. It sits on my shelf next to Tsujii's original masterpiece A Simple Art, and loses... Read morePublished 12 months ago by Suzanne Silver
Good discussion of basic ingredients, straightforward recipes and nice helpful tips on kitchen management. Nice introduction to cooking Japanese home cuisine.Published 13 months ago by Jerome P McDonough