Washoku: Recipes from the Japanese Home Kitchen

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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 ...

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Oct 25, 2007


The recipes are clear and precise and altogether enticing, and I wanted to cook everything immediately. Andoh is a beautiful writer, giving us a rare look at the principles and practices of Japanese home cooking.

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