Free Ebook Washoku: Recipes from the Japanese Home Kitchen, by Elizabeth Andoh
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Washoku: Recipes from the Japanese Home Kitchen, by Elizabeth Andoh
Free Ebook Washoku: Recipes from the Japanese Home Kitchen, by Elizabeth Andoh
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Amazon.com Review
If the food of a culture has a pulse, in Japan that pulse would be called washoku. It's a set of principles in fives that takes into account color, taste, ways of preparing food, the diner's senses, and the outlook brought to bear on both the cooking and the dining experience. The result? Meals that are balanced, pleasing, invigorating, healing, and satisfying--all in ways that seep deep into the soul. It's the great good luck of the West that Elizabeth Andoh chose a life in Japan and a focus on food. Her expertise has brought forth the award-winning An Ocean of Flavor as well as countless newspaper and magazine pieces. 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
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From the Publisher
* A full-color cookbook featuring more than 140 recipes for the classics of the Japanese home kitchen, written by the leading English-language authority on the cuisine, Elizabeth Andoh, Gourmet magazine ’s correspondent in Japan. * 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. * Andoh’s An Ocean of Flavor won the IACP cookbook award for Seafood, Meat, and Poultry in 1998.
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Product details
Hardcover: 328 pages
Publisher: Ten Speed Press (October 1, 2005)
Language: English
ISBN-10: 9781580085199
ISBN-13: 978-1580085199
ASIN: 1580085199
Product Dimensions:
9.8 x 1.1 x 9.8 inches
Shipping Weight: 3.4 pounds (View shipping rates and policies)
Average Customer Review:
4.3 out of 5 stars
93 customer reviews
Amazon Best Sellers Rank:
#45,915 in Books (See Top 100 in Books)
A sensitive book that taught me a lot in relatively few pages. The photos were beautiful and high quality, and the recipes are dependable. Ms. Andoh does a great job of breaking down the vocabulary and grammar of traditional Japanese cooking. I should emphasize that you will not see recipes like fried rice, shrimp tempura, or even teriyaki, which I know are American favorites, though reading through this book should more than give you the skills to prepare them. Through this book I came to the realization that I did not truly know what Japanese food was, in spite of having frequented Japanese restaurants all my life.Don't get me wrong, many flavors and textures should seem familiar to the palate of an American fan of Japanese restaurant food. Japanese food was a stranger at a party whom I had bumped into from time to time without ever being formally introduced. I know what it looked like, and some basic, obvious things about its personality. But now, thanks to this book, I feel that we are intimate friends. And there are many exciting things about it that I discovered for the first time.It's also important to note that, even in Japan, there are many different Japanese styles of food. Washoku is merely the foundational style found in traditional households. It also seems to be the underlying philosophy behing the sets of instincts Japanese cooks across Japan tend to have, with regional variation.
Just got this today, and couldn't wait to begin reading. I love the insight into another culture, including words and names. I love the gentle philosophy involved in eating this way. I had to laugh when I realized after eating my supper tonight that I had--without thought--made a dish that included all five colors. This aligns well with the slow movements these days... being thoughtful about what/how you do, what/how you eat, what/how you create. I am grateful that I'm at a point in my life that I can be slow and thoughtful, to appreciate what I have and what I'm doing.
This book contains a wealth of information and authentic recipes from an American born woman who has spent most of her life in Japan. What I love about all of Elizabeth Andoh's books is that she teaches you not just how to do something but also why you do it that way. She is a gifted teacher and excellent writer. The recipes in this book has been tried and tested, so they work. Highly recommended!
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. It's a little daunting at first, just to know where to start, but once I picked a few recipes to get me going I had no problems. I wish there were more photos, but I know that was a limitation from the publisher.One of the strongest points of this cookbook is that it is written with a mind to readers who may not be familiar with Japanese ingredients or who may not have easy access to them. I felt the author did a very good job of indicating where something really could not be substituted and when it could (and with what). I also appreciated the extensive section on cooking techniques.I very much appreciate this cookbook and hope one day to get to take one of Ms Andou's cooking classes in Japan.
As a rule, I only buy cookbooks which have pictures for EVERY recipe. Surprisingly, this narrows my options quite a bit. I'm also surprised I didn't see any reviews that mention this, so I thought I would call attention to it.We are moving to Japan next year and I wanted to familiarize myself with traditional Japanese home meals and the traditional cultural around their meal times. I found that the few pictures are beautiful, and it captures the essensce of simplicity, colors, subtlety and different textures well.As the book is called "WASHUOKU: Recipes from the Japanese Home Kitchen", I am only giving this 2 stars because I don't like cooking blind- I need to know what the plate needs to look like. There is a recipe for "impatient coddled eggs"... and no pictures. That could be a million different things, but in my head it looks like scrambled eggs- is that what the author means? I have no idea. Anyone know what "chilled egg custard" is supposed to look like according to the author? Neither do I.A cookbook without pictures is one of my pet peeves in the book world, especially when ordering online and I can't see what I'm ordering first. This will be going back.
Great book to get started with Japanese cooking. I love all the pictures and cultural details. There's a lot of recipes that are built off of things that are covered earlier in the book as well, which I think is really cool. There are a lot of recipes in here that I am excited to try out, and they all seem like something that I can do. There are some ingredients that may be hard to find depending on where you live, so just keep that in mind.
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