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Washoku: Recipes from the Japanese Home Kitchen [A Cookbook] Kindle Edition
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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--This text refers to an alternate kindle_edition edition.
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.--This text refers to an alternate kindle_edition edition.
- ASIN : B007DFV2PW
- Publisher : Ten Speed Press (February 28, 2012)
- Publication date : February 28, 2012
- Language : English
- File size : 5215 KB
- Text-to-Speech : Enabled
- Screen Reader : Supported
- Enhanced typesetting : Enabled
- X-Ray : Enabled
- Word Wise : Not Enabled
- Sticky notes : On Kindle Scribe
- Print length : 330 pages
- Best Sellers Rank: #394,289 in Kindle Store (See Top 100 in Kindle Store)
- Customer Reviews:
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First, a few notes on the positive -
Washoku is a hearty hardcover cookbook that can last many years of regular use. The pages are clear and crisp, and what images are included are indeed gorgeous. I enjoyed the introductory backstory about the author's observations and learning process in the kitchen with her Japanese mother-in-law. Very sweet and personal. The first third or so of this book is a very informative and detailed guide to individual ingredients, broken into sections by product type. This section alone is incredibly helpful and I would love to see an expanded version with more images for reference. Each recipe includes a short description and some include recommendations for variants on the same dish.
Now the criticisms -
I would give this cookbook a much better rating if I could see and understand what I am trying to make in advance. Japanese cooking is new to me and I'm finding it to be far from intuitive learning process. I blame my own lack of familiarity - but I did have high hopes that this cookbook would be my guide. Unlike the author I don't have an awesome Japanese mother-in-law to show me what to do each step of the way. I just have this book and it isn't quite as detailed or as expansive as I'd hoped.
Specifically - I need more detailed instructions regarding preparation steps within each recipe and there are simply not enough photographs. Visuals of completed recipes cannot be underestimated. Without photographs I cannot know if what I am making is something close to the written description. I won't even know if the dish is going to be served cold, roasted, fried or sautéed until I read through the entire recipe and even then it's not always clear.
I had hoped for a rough guide to cooking Japanese food at home (aka - introductory level cooking with simple ingredients) but found most of these dishes require a lot of prep work and small amounts of many ingredients - many of which tend to be very expensive. I purchased all the "10 essential pantry items" and some other items for good measure but still find myself needing another trip to a specialty market every time I cook a new meal. It's just not worth the hassle.
Overall I'm giving this title a 4-Star rating based on book quality, but be wary if you are new to Japanese cooking, this may not be the best place to start. I imagine there must be more a more diverse collection of Japanese recipes out there in the world of cookbooks and maybe even one with more instruction. I'll just have to keep looking.
The only problems that I've noticed is that there are a few factual inaccuracies that certainly must affect the book. For example, the author claims MSG causes headaches and other maladies, and therefore should be avoided entirely. Instead, you should use natural MSG sources like bonito, dashi, etc. This is positively wrong and has been proven by numerous studies to be completely untrue. It can be safely used in many foods at levels similar to salt.
Second, the author makes a blanket statement that salmon has higher level of parasites and should therefore should never be eaten raw. This has been a misconception in Japan in particular for decades. Meanwhile, the rest of the world has been eating raw salmon in sushi dishes for decades safely. Flash frozen salmon from reputable sources is no more dangerous than salt-water-exclusive fish served in sushi restaurants.
These sorts of blanket statements that are factually incorrect make me not trust some of the other recommendations. That said, the book is still very enjoyable and has introduced me to many new cooking techniques, recipes, and flavors.
I've only given it four stars though due to the packaging. I also purchased a book stand. They came packaged together and both the book and the book itself and the stand box are slightly damaged. The packing inside the stand box seems sufficient, but the book had no individual packaging around it, and the book jacket as beautiful as it is (and I expect this to be used as a show piece on a counter top as well as a functional cook book) now is slightly torn in two places and one corner at the bottom is bent. The box with the two items came with two air bag packaging pieces on top. So only the top of the book was protected. I will not be asking for a replacement as we are traveling out of state in a few days with this gift and the damage is minor, but I did want to share this, as if it's a gift you may want to allow extra time to return it depending upon the amount of damage to yours, if any. Also, maybe they'll improve their packaging of the books.
I would have given 5 stars on stand and book being giftable it if the book hadn't obviously squashed the box. Just too heavy of a book to put together in my opinion.
And book jacket too beautiful and fragile to leave to just laying in a box with air bags on top.