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Washoku: Recipes from the Japanese Home Kitchen [Hardcover]

Elizabeth Andoh , Leigh Beisch
2.5 out of 5 stars  See all reviews (2 customer reviews)
List Price: CDN$ 49.99
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Book Description

Oct. 1 2005
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

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Customers buy this book with Kansha: Celebrating Japan's Vegan and Vegetarian Traditions CDN$ 25.08

Washoku: Recipes from the Japanese Home Kitchen + Kansha: Celebrating Japan's Vegan and Vegetarian Traditions
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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.


Inside This Book (Learn More)
First Sentence
Washoku, literally the "harmony of food," is a way of thinking about what we eat and how it can nourish us. Read the first page
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Front Cover | Copyright | Table of Contents | Excerpt | Index
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Most helpful customer reviews
1 of 1 people found the following review helpful
4.0 out of 5 stars More Bookish Thoughts... Sept. 20 2011
By Reader Writer Runner TOP 50 REVIEWER
Format:Hardcover
"Washoku" roughly translates as "harmony in food" and describes a cooking philosophy in which every meal consists of five colours (red, green, yellow, black, white), five flavours (sweet, salty, bitter, sour, spicy) and five cooking methods (raw, fried, simmered, grilled, steamed). This great variety results in balanced, nutritious meals that captivate all five senses.

In her book, Andoh provides over 90 pages of extensive notes on food preparation, basic ingredients, and basic cooking techniques. She fills each recipe section with beautiful photographs and often points out regional differences in dish preparation, giving the reader the choice of approach to follow. "Washoku" is a must-have for anyone interested in Japanese cooking; just make sure you have access to an Asian grocery store.
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1.0 out of 5 stars Disappointing March 1 2014
Format:Kindle Edition|Verified Purchase
This book, in Kindle form and I;m guessing in hardcopy as well, is barely usable. Although there seems to be some perfectly edible recipes here, there is so much excess verbiage that just getting through one little recipe, for some simple pickles, say, is like plowing through War and Peace. In addition, the required information, for various terms, ingredients, etc., is scattered all over the place, and on a Kindle, that's pretty useless. If I knew how to get a refund, I would.
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Amazon.com: 4.4 out of 5 stars  53 reviews
115 of 115 people found the following review helpful
5.0 out of 5 stars My favorite cookbook Aug. 22 2006
By Ambassador_Kong - Published on Amazon.com
Format:Hardcover
This is, hands down, my favorite cookbook. There are over 90 pages of extensive notes on food preparation before you even get to the first recipe. If you are like me and have never prepared Japanese food before, these notes are essential. You learn about the basic ingredients (there are hundereds of different misos), basic cooking techniques (how to drain and press miso), and how to make a variety of basic cooking stocks. Each section is filled with beautiful photographs so you will be able to identify exactly what you are looking for when you get to the Japanese market. One of the previous reviewers was confused because they couldn't tell which miso to use in a recipe. The answer: whichever one you like. That is one of the best aspects of this cookbook. This isn't gourmet cooking, this is is Washoku (home cooking) designed to be cooked to your families taste. As an unexpected bonus the author will often point out regional differences in preparing dishes and give the reader the option of which approach they would like to follow. A great book for anyone that wants to learn basic Japanese cooking. Buyer beware: make sure you have access to an Asian grocery store. The typical American grocer carries very few of the necessary ingredients.
74 of 78 people found the following review helpful
5.0 out of 5 stars You must own this book Jan. 22 2006
By Mary Lou Heiss - Published on Amazon.com
Format:Hardcover|Verified Purchase
I am biased about this book, but in a good way and with deep respect for the Japanese culture and the author. My husband Bob Heiss was one of the recipe testers who worked on this book from our kitchen in Massachusetts. During this process we had constant emails going to and from Toyko about the progress of the recipes, questions about confusing issues, product availability, etc. I know that a handful of others across the USA were putting similar time into the perfection of these recipes and this book. As someone observing this process,but benefiting from the results, I was very impressed with the amount of effort that Ms.Andoh put into making sure that the recipes would be clear and concise to American readers.

If you are curious about Japanese food but have perhaps been intimidated by it, then please give this book a try. I know that that you will get excellent results from these recipes - all of the dishes and sauces that I tasted were delicious and accentuated with very well-defined flavors.

As a food enthusiast, I for one am ready to move beyond 'sushi' and learn more about the fascinating world of Japanese food and cooking.
109 of 118 people found the following review helpful
5.0 out of 5 stars Help bring Japanese food into your kitchen Nov. 6 2005
By Yukari Sakamoto - Published on Amazon.com
Format:Hardcover
This may be the most beautiful book on Japanese food to date. There is a thorough pantry chapter, guiding the reader on what to look for when purchasing, and how to prep the materials for cooking. There is also a detailed chapter on cooking techniques, with easy to follow directions.

The recipes cover the basics with a few modern, like a black sesame ice cream. There are "Kitchen Harmony" and "Harmony at Table" notes adding another depth to the recipes with cultural tips on presentation, for example.

I have been studying Japanese food for several years. Washoku will be a reference book on many levels, for recipes, for background on ingredients and techniques, and for the pleasure of reading.
50 of 52 people found the following review helpful
4.0 out of 5 stars Among the best, but not beyond. Aug. 11 2010
By Lucy Adams - Published on Amazon.com
Format:Hardcover
This is definitely a five-star book in theory. It's probably the only Japanese cookbook that comes close to Shizuo Tsuji's in its thoroughness and completeness. But that's also the downfall of this book, it is really too similar to Japanese Cooking: A Simple Art without offering anything that breaks through the precedent. Those of us who own and cook from the previous book a lot might find this book a little bit boring. As soon as I got this book I thumbed through the pages and I only picked out 4 recipes at first blush that I really felt like I needed to try. This is a pretty good size book, too. I've cooked more than those 4 since then, but the book didn't have the profound impact on me that it should have, probably because I've read it all before in Japanese Cooking.

I will say though, that this book can offer some things that Japanese Cooking doesn't have, mainly photography. There are pictures not only of finished dishes but of ingredients too, and even though those are artistically well done they are also quite informative. It helps to know what something looks like when you're looking for it in a store, I would suppose. But there are some steps skipped in this book that Japanese Cooking doesn't overlook. A specific example is a couple days ago when I made an asparagus and black sesame salad from Washoku to go along with lunch. Earlier today I was just perusing Japanese Cooking when it mentioned to never use wet ingredients in an aemono. Oops, nothing was mentioned about that in Washoku. I checked and sure enough, my salad, which was perfectly nutty and crisp at lunch, was now sitting in a pool of gray asparagus water. It might have gone without mentioning because no one bothered to check how it would keep as a leftover, but Japanese Cooking mentioned it, which just shows a more complete understanding of the cuisine in that book.

I would say that either this book or Japanese Cooking would probably be the best basic Japanese cookbook out of all the ones out there. You certainly don't need both though. I would browse through both of them and see which format fits your style most. If you need visual stimulation and prefer coffee-table style books, then Washoku is your seminal book on Japanese food and cooking. If you value, on the other hand, a very in-depth informative, Julia Child-type approach and format, I would have to recommend sticking with Japanese Cooking: A Simple Art by Shizuo Tsuji.
31 of 31 people found the following review helpful
5.0 out of 5 stars Washoku--ole' July 10 2006
By Mary A. Grande - Published on Amazon.com
Format:Hardcover|Verified Purchase
Superb book. I am in love with the Asian Groceries and Markets in Ellicott City, Maryland and shop there a couple times a month. I try to buy an unfamiliar item each time I go, but often can not use them.

The first part of Washoku is worth the price of the whole book and then some. It is a thorough encyclopedia of ingredients, products, etc. Explanantions of use and pictures predominate the discussion and it is marvelous. I am ecstatic--learning more and more each time I pick up the book. It is a treasure trove.

The recipes too are well done--cross referencing the ingredients with page numbers from the first chapter.

This is a book that I wish had the author's autograph. I predict it will be a prize winner and am delighted to have it in my cookbook collection. Ms. Andoh is to be congratulated on an outstanding contribution to clear communication of Japanese cuisine especially for those of us who would rather cook than carry out!!!!
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