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Descriptions du produit

Présentation de l'éditeur

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

Biographie de l'auteur

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.

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Dans ce livre (En savoir plus)
Première phrase
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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Couverture | Copyright | Table des matières | Extrait | Index
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Amazon.com: 61 commentaires
130 internautes sur 130 ont trouvé ce commentaire utile 
My favorite cookbook 22 août 2006
Par Ambassador_Kong - Publié sur Amazon.com
Format: Relié
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.
82 internautes sur 86 ont trouvé ce commentaire utile 
You must own this book 22 janvier 2006
Par Mary Lou Heiss - Publié sur Amazon.com
Format: Relié Achat vérifié
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.
61 internautes sur 64 ont trouvé ce commentaire utile 
Among the best, but not beyond. 11 août 2010
Par Lucy Adams - Publié sur Amazon.com
Format: Relié
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.
114 internautes sur 124 ont trouvé ce commentaire utile 
Help bring Japanese food into your kitchen 6 novembre 2005
Par Yukari Sakamoto - Publié sur Amazon.com
Format: Relié
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.
34 internautes sur 34 ont trouvé ce commentaire utile 
Washoku--ole' 10 juillet 2006
Par Mary A. Grande - Publié sur Amazon.com
Format: Relié Achat vérifié
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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