Washoku: Recipes from the Japanese Home Kitchen [A Cookbook]Clarkson Potter/Ten Speed, 2012/02/28 - 328 ページ 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 |
目次
The Washoku Pantry 10 | 33 |
In the Washoku Kitchen | 66 |
Stocks Sauces and Other Condiments | 90 |
Soups | 114 |
Rice | 134 |
Noodles | 166 |
Vegetables | 184 |
Fish | 224 |
Meat and Poultry | 250 |
Tofu and Eggs | 268 |
Desserts | 294 |
Resources | 309 |
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多く使われている語句
1/2 teaspoon aroma Basic Sea Stock bean jam beans blanched boil bowl broth burdock root carrot chicken chopsticks cold water color cool cornstarch cup Basic Sea daikon dish drain dried drizzle dry-roasted dumplings eggplant fish flakes flavor flip fresh fried tofu garnish ginger green grill high heat hijiki inches Japan Japanese katsuo-bushi Kitchen Harmony kombu konnyaku light-colored soy sauce liquid lotus root meat minutes mirin Miso Sauce mixture noodles nori omelet otoshi-buta ounces paper towels peel pickled pieces radish recipe refrigerator remove rice vinegar Rinse roll room temperature saké salad salt sanshō saucepan sear seasoned serving sesame seeds shirataki noodles shredded side simmer skillet skin slices slightly soak soup soy sauce spoon stir Stock page 92 Store strips sugar surface sushi sweet tablespoon saké tablespoons teaspoon tempura thin tofu toss trimmed vegetables washoku kitchen yuzu