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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
About the Author
ELIZABETH ANDOH has lived in Japan since 1967. A graduate of the Yanagihara School of Classical Japanese Cuisine, Andoh has written three books on Japanese cooking: An American Taste of Japan, At Home with Japanese Cooking, and the IACP-award winning An Ocean of Flavor. She has been writing for Gourmet magazine for more than 30 years and has been a frequent contributor to the New York Times travel section for more than a decade. She lectures around the world on Japan’s food and culture and runs A Taste of Culture, a culinary arts center in Tokyo, Japan. She lives in Tokyo, Japan.
Dans ce livre
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First Sentence
Washoku, literally the "harmony of food," is a way of thinking about what we eat and how it can nourish us. Lire la première page
Plat recto | Droit d'auteur | Table des matières | Extrait | Index | Plat verso
Washoku, literally the "harmony of food," is a way of thinking about what we eat and how it can nourish us. Lire la première page
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Plat recto | Droit d'auteur | Table des matières | Extrait | Index | Plat verso
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