In 1975, Gourmet magazine published a series on traditional Japanese food athe first of its kind in a major American food magazine a 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 WinnerReviewsaThis extensive volume is clearly intended for the cook serious about Japanese food.aaMinneapolis Star Tribunea. . . scholarly, yet inspirational . . . a foodie might just sit back and read for sheer enjoyment and edification.aaMilwaukee Journal Sentinel From the Hardcover edition.Adzukt Beans These dried red beans are used as both a savory clement. such as in Soy-Simmered Kabocha Squash with Red Beans ... Panko (bread crumbs) The Japanese first leamed to make bread from the Portuguese and adapted theiranbsp;...
|Publisher||:||Ten Speed Press - 2012-02-28|