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Washoku: Recipes from the Japanese Home Kitchen [A Cookbook]
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Washoku: Recipes from the Japanese Home Kitchen [A Cookbook]
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Washoku: Recipes from the Japanese Home Kitchen [A Cookbook]

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    Artikelmerkmale

    Artikelzustand
    Gut: Buch, das gelesen wurde, sich aber in einem guten Zustand befindet. Der Einband weist nur sehr ...
    ISBN
    9781580085199
    Kategorie

    Über dieses Produkt

    Product Identifiers

    Publisher
    Potter/Ten SPEED/Harmony/Rodale
    ISBN-10
    1580085199
    ISBN-13
    9781580085199
    eBay Product ID (ePID)
    46571035

    Product Key Features

    Book Title
    Washoku : Recipes from the Japanese Home Kitchen [A Cookbook]
    Number of Pages
    328 Pages
    Language
    English
    Publication Year
    2005
    Topic
    Health & Healing / General, Regional & Ethnic / Japanese, Methods / General
    Illustrator
    Yes
    Genre
    Cooking
    Author
    Elizabeth Andoh
    Format
    Hardcover

    Dimensions

    Item Height
    1.1 in
    Item Weight
    53.3 Oz
    Item Length
    9.8 in
    Item Width
    9.7 in

    Additional Product Features

    Intended Audience
    Trade
    LCCN
    2005-013640
    Dewey Edition
    22
    Photographed by
    Beisch, Leigh
    Dewey Decimal
    641.5952
    Synopsis
    A full-color cookbook featuring more than 140 recipes for the classics of the Japanese home kitchen, written by the leading English-language authority on the cuisine, Elizabeth Andoh,, 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, 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
    LC Classification Number
    TX724.5.J3A53 2005

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    Friends of the SFPL Books and Media

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    • 7***w (311)- Bewertung vom Käufer.
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      Bubble wrap and expedite shipping, ordered August 7 received August 9. Described as "USE" but in my decision, PERFECT and well worth the price. Excellent customer communication and great service.
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      Excellent! Shipping time was well within the time estimated in the order confirmation, and the item arrived properly packaged along with the other two books ordered. The communication about the shipment was excellent through eBay and the postal services involved. The items are all in the condition described. I also thought the costs of shipping are very reasonable. Glad to contribute to the SFPL's goals. Thanks from a happy customer!
    • n***n (118)- Bewertung vom Käufer.
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      Excellent seller! Item arrived in good condition as described, boxed and wrapped packaging so item survived USPS rough handling. Shipping took time but i can wait as long as it arrives in good condition. Very good value for the price plus free shipping! Happy with this purchase and hope to find another item of great value from this seller.
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