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Washoku: Recipes from the Japanese Home Kitchen [Kindle Edition]

Elizabeth Andoh , Leigh Beisch
3.0 von 5 Sternen  Alle Rezensionen anzeigen (2 Kundenrezensionen)

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Produktbeschreibungen

Amazon.de

If the food of a culture has a pulse, in Japan that pulse would be called washoku. It's a set of principles in fives that takes into account color, taste, ways of preparing food, the diner's senses, and the outlook brought to bear on both the cooking and the dining experience. The result? Meals that are balanced, pleasing, invigorating, healing, and satisfying--all in ways that seep deep into the soul. It's the great good luck of the West that Elizabeth Andoh chose a life in Japan and a focus on food. Her expertise has brought forth the award-winning An Ocean of Flavor as well as countless newspaper and magazine pieces.

With Washoku Andoh takes the reader into the heart of the Japanese home kitchen. She explains the guiding philosophy then brings it into practical terms with a section on the essential washoku pantry. Her section on the washoku kitchen begins with cutting and ends with shaping and molding. Recipes are found in chapters on Stocks and Condiments; Soups; Rice; Noodles; Vegetables; Fish, Meat and Poultry; Tofu and Eggs; and Desserts.

You might never prepare an entire Japanese meal from beginning to end (though with this book in hand you certainly could), but there's no reason not to believe you wouldn't begin to include some of these recipes in an expanding foodway. The sauces and condiments are particularly exciting. As is the underlying thinking that goes into how you are cooking and why you are cooking--the washoku of it all. Not a bad lesson to learn from an exemplary teacher. --Schuyler Ingle

Amazon.com

If the food of a culture has a pulse, in Japan that pulse would be called washoku. It's a set of principles in fives that takes into account color, taste, ways of preparing food, the diner's senses, and the outlook brought to bear on both the cooking and the dining experience. The result? Meals that are balanced, pleasing, invigorating, healing, and satisfying--all in ways that seep deep into the soul. It's the great good luck of the West that Elizabeth Andoh chose a life in Japan and a focus on food. Her expertise has brought forth the award-winning An Ocean of Flavor as well as countless newspaper and magazine pieces.

With Washoku Andoh takes the reader into the heart of the Japanese home kitchen. She explains the guiding philosophy then brings it into practical terms with a section on the essential washoku pantry. Her section on the washoku kitchen begins with cutting and ends with shaping and molding. Recipes are found in chapters on Stocks and Condiments; Soups; Rice; Noodles; Vegetables; Fish, Meat and Poultry; Tofu and Eggs; and Desserts.

You might never prepare an entire Japanese meal from beginning to end (though with this book in hand you certainly could), but there's no reason not to believe you wouldn't begin to include some of these recipes in an expanding foodway. The sauces and condiments are particularly exciting. As is the underlying thinking that goes into how you are cooking and why you are cooking--the washoku of it all. Not a bad lesson to learn from an exemplary teacher. --Schuyler Ingle


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3 von 3 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen wundervolles Buch 8. Januar 2012
Von Nyx
Format:Gebundene Ausgabe|Verifizierter Kauf
Dieses Buch über die authentische japanische Küche ist ein wahrer Schatz an Information. Der lange Einführungstext erklärt die wichtigesten Zutaten, Zubereitungsweisen und Kochtechniken, sowie die Philosophie hinter der japanischen Küche, die stark vom Buddhismus geprägt ist. Der zweite Teil ist eine Sammlung von tollen Rezepten, die zwar nicht immer einfach und zeitnah umzusetzen sind, dafür aber mit viel Geschmack punkten. Eine leidenschaftliche Empfehlung für alle Fans der japanischen Küche! Problematisch sind nur die amerikanischen Maßangaben, die teiweise gar nicht so einfach zum Umrechnen sind, das beste ist, man hat z.B. Cup-Meßbecher in seiner Küche.
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2 von 6 Kunden fanden die folgende Rezension hilfreich
1.0 von 5 Sternen große Enttäuschung! 1. Oktober 2013
Von SIM
Format:Kindle Edition|Verifizierter Kauf
Ein gutes Kochbuch beinhaltet für mich Fotos zu den jeweiligen Gerichten, damit man eine Idee von dem Endprodukt und auch Lust auf das Nachkochen bekommt. Hier kann man Seite für Seite Rezepte lesen und muss sich selber vorstellen anhand der verwendeten Zutaten, wie es wohl am Ende ausgeht. Anhand der Vorschau des Buches konnte man diesen Mangel nicht erkennen. Ich hätte dieses Kochbuch so nicht gekauft, meist entscheidet doch das Auge, was man gerne testen möchte und erst im Anschluß wird das Rezept gelesen.
Eine Enttäuschung, es gibt bessere Bücher.
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Amazon.com: 4.4 von 5 Sternen  57 Rezensionen
123 von 123 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen My favorite cookbook 22. August 2006
Von Ambassador_Kong - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
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.
78 von 82 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen You must own this book 22. Januar 2006
Von Mary Lou Heiss - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
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.
112 von 121 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Help bring Japanese food into your kitchen 6. November 2005
Von Yukari Sakamoto - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
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.
53 von 55 Kunden fanden die folgende Rezension hilfreich
4.0 von 5 Sternen Among the best, but not beyond. 11. August 2010
Von Lucy Adams - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe
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.
32 von 32 Kunden fanden die folgende Rezension hilfreich
5.0 von 5 Sternen Washoku--ole' 10. Juli 2006
Von Mary A. Grande - Veröffentlicht auf Amazon.com
Format:Gebundene Ausgabe|Verifizierter Kauf
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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