Washoku: Recipes from the Japanese Home Kitchen
by Elizabeth Andoh
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Book Summary Information
Author: Elizabeth AndohEdition: Hardcover
Audio: English (Original Language); English (Unknown); English (Published)
Published: 2005-10-01
ISBN: 1580085199
Number of pages: 328
Publisher: Ten Speed Press
Product features:
- ISBN13: 9781580085199
- Condition: USED - VERY GOOD
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Book Reviews of Washoku: Recipes from the Japanese Home Kitchen
Book Review: The only Japanese cookbook you'll need
Summary: 5 Stars
Japanese food outside Japan has a modern and chic image, but also seems complicated (all that presenation!). It's often overpriced and usually cannot begin to approximate the incomparable taste of Japanese food in Japan. It takes a brave cook to try to convince us to do this at home. But in Elizabeth Andoh we have a cook with a peerless knowledge of Japanese cooking and food traditions and in this book she gives us a beautifully-illustrated, clearly-written and friendly guide who takes us by the hand and leads us into the wonderland of Japanese food.
All recipes are geared towards (and were tested by) cooks living outside Japan using products likely to be available to them. She demystifies the basic ingredients and techniques, guiding us through the indispensable fresh and pantry items. There are chapters covering soup, rice, noodles, vegetables, fish, meat and poultry, tofu and eggs, and desserts. Recipes include both home-style favourites like ginger pork as well as more sophisticated (but easy-to-make) dishes to impress guests such as tamago-doufu (savoury egg custard).
As well as the cookery how-tos, Andoh gives us fascinating cultural information on food and ingredients, such as associations with particular times of year or festivals, as well as many practical tips on thrifty cooking and a few words on, yes, presentation. She also hopes to imbue the reader with the ethos of Washoku, Japanese food.
If I have a quibble, it is a problem that this cookbook shares, sadly, with all too many US-published cookbooks: it assumes all readers are American and gives all measures in cups (US cups? Japanese cups? UK cups?) and imperial measures only. This seems a low-level irritation but since it crops up in all recipes, it makes the book less easy to use as you're always having to convert. It's a shame as with a little extra editorial effort, this could have been avoided.
If you only buy one Japanese cookbook, buy this one. If you thought Japanese cooking is too complicated, buy this book and see how easy and delicious it is.
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