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Title
Washoku: Recipes From The Japanese Home Kitchen [A Cookbook]
Delivery time: 8-12 business days (International)
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 Englishlanguage 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 Handinhand With Nutrition. With Detailed Descriptions Of Ingredients Complemented By Stunning Fullcolor 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 Winnerreviewsthis 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
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Shipping & Returns
Shipping
We ship your order within 2–3 business days for USA deliveries and 5–8 business days for international shipments. Once your package has been dispatched from our warehouse, you'll receive an email confirmation with a tracking number, allowing you to track the status of your delivery.
Returns
To facilitate a smooth return process, a Return Authorization (RA) Number is required for all returns. Returns without a valid RA number will be declined and may incur additional fees. You can request an RA number within 15 days of the original delivery date. For more details, please refer to our Return & Refund Policy page.
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This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
Warranty
We provide a 2-year limited warranty, from the date of purchase for all our products.
If you believe you have received a defective product, or are experiencing any problems with your product, please contact us.
This warranty strictly does not cover damages that arose from negligence, misuse, wear and tear, or not in accordance with product instructions (dropping the product, etc.).
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Frequently Asked Questions
- Q: What is the main focus of the cookbook 'Washoku: Recipes from the Japanese Home Kitchen'? A: The cookbook focuses on traditional Japanese food, exploring the ethos of washoku, which emphasizes a balance of flavor, technique, aesthetics, and nutrition.
- Q: Who is the author of 'Washoku' and what is her background? A: The author is Elizabeth Andoh, a graduate of the Yanagihara School of classical cuisine in Tokyo, recognized as a leading authority on Japanese food in the English language.
- Q: How many recipes are included in the book? A: The book includes a variety of recipes across different categories such as soups, rice dishes, noodles, meat, poultry, seafood, and desserts.
- Q: What size is the book and what is its binding type? A: The book has 328 pages and is available in hardcover binding.
- Q: When was 'Washoku' published? A: The book was published on October 1, 2005.
- Q: What awards has 'Washoku' received? A: The cookbook won the 2006 IACP Award, highlighting its impact and recognition in the culinary community.
- Q: Does the book include photographs or illustrations? A: Yes, 'Washoku' features stunning full-color photography that complements the detailed descriptions of ingredients and recipes.
- Q: Is this cookbook suitable for beginners in Japanese cooking? A: Yes, the recipes are described with clarity and precision, making it accessible to both beginners and experienced cooks interested in Japanese cuisine.
- Q: What cultural context does the book provide? A: The book offers rich cultural context and practical notes to help readers understand the rhythm and flow of the washoku kitchen.
- Q: Are there any reviews or testimonials about this cookbook? A: Yes, reviews describe it as scholarly yet inspirational, emphasizing its value for serious cooks and food enthusiasts.