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Washoku

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Recipes from the Japanese Home Kitchen

Written by Elizabeth AndohAuthor Alerts:  Random House will alert you to new works by Elizabeth Andoh
Photographed by Leigh BeischAuthor Alerts:  Random House will alert you to new works by Leigh Beisch

eBook

List Price: $21.99

eBook

On Sale: February 28, 2012
Pages: 328 | ISBN: 978-0-307-81355-8
Published by : Ten Speed Press Ten Speed Press
Washoku Cover

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ABOUT THE BOOK ABOUT THE BOOK
ABOUT THE AUTHOR ABOUT THE AUTHOR
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Synopsis

Synopsis

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
Elizabeth Andoh

About Elizabeth Andoh

Elizabeth Andoh - Washoku

Photo © Kristen McQuillin

ELIZABETH ANDOH was born in New York, but has made Japan her home since 1967. A graduate of the Yanagihara School of Classical Japanese Cuisine, Andoh is the author of five books on Japanese cooking, including two IACP award-winners, An Ocean of Flavor and Washoku. She was Gourmet's Japan correspondent for more than three decades and was a regular contributor to the New York Times travel section for many years. Andoh lectures internationally on Japanese food and culture and directs A Taste of Culture, a culinary program based in Tokyo and Osaka. She lives in Tokyo, Japan.
 
Awards

Awards

FINALIST 2006 James Beard Award
WINNER 2006 IACP Cookbook Award

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