Washoku: Recipes from the Japanese Home Kitchen
by Elizabeth Andoh
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Book Summary Information
Author: Elizabeth AndohEdition: Hardcover
Audio: English (Unknown); English (Original Language); English (Published)
Published: 2005-10-01
ISBN: 1580085199
Number of pages: 328
Publisher: Ten Speed Press
Book Reviews of Washoku: Recipes from the Japanese Home Kitchen
Book Review: A Truly Wonderful Book
Summary: 5 Stars
For a country so obsessed with food, why is it that we never take the time to really think about the way we eat the particular foods on our table. Do we ever consider the texture and color when preparing a meal? Is it at all important that the items on our plate achieve a certain harmony with each other? What do we know about our methods of food preparation in spiritual terms? And why is it that we only think about our stomachs at mealtime and not our metaphysical hunger? Because we just don't. It has no place in our culture of Fast Food and microwave-ready dinners.
It's only when you pick up Elizabeth Andoh's book, Washoku: Recipes From The Japanese Home Kitchen, that you begin to see how simple it is to think in these terms. Andoh talks about discovering the art and science of the food of her adopted country, her monther-in-law's Japanese home kitchen and lengths she went in preparing not only healthy meals but truly fulfilling dishes made with order and harmony.
Washoku explains the philosophy of thinking about the balance of color, taste, texture, technique, and ingredients in a meal. Andoh, In short, teaches you how and why each meal should feature five colors, five flavors, five cooking techniques and engage all five senses. The fifth principle, based in Buddhist practices, urges cook and diner to be mindful of the work that went into the meal, to be grateful, to put aside ill feelings, to eat for spiritual as well as physical well-being.
It is a truly wonder book. I couldn't wait to add it to my kitchen bookshelf.
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