Elizabeth Andoh
Auteur de Washoku: Recipes from the Japanese Home Kitchen
Œuvres de Elizabeth Andoh
Étiqueté
Partage des connaissances
- Date de naissance
- 20th Century
- Sexe
- female
- Nationalité
- USA
- Lieux de résidence
- Tokyo, Japan
New York, New York, USA (Birthplace) - Courte biographie
- ELIZABETH ANDOH has lived in Japan since 1967. A graduate of the Yanagihara School of Classical Japanese Cuisine, Andoh has written three books on Japanese cooking: An American Taste of Japan, At Home with Japanese Cooking, and the IACP-award winning An Ocean of Flavor. She has been writing for Gourmet magazine for more than 30 years and has been a frequent contributor to the New York Times travel section for more than a decade. She lectures around the world on Japan’s food and culture and runs A Taste of Culture, a culinary arts center in Tokyo, Japan. She lives in Tokyo, Japan.
Membres
Critiques
At Home With Japanese Cooking par Elizabeth Andoh
This was my first book on Japanese cooking when I got married over 40 years ago. . It has been used so much that it has tattered pages, soy sauce stains, and hand written notes. It’s my “Velveteen Rabbit” of cookbooks.
The first thing I noticed about this oversized tome was that it has a very lengthy and excellent section on ingredients (pp. 11-64). The ingredients are generally given with both the Japanese and the English names (when there is one), and when appropriate, Andoh covers selection, preparation, storage, varieties, and just about any other piece of information one could imagine (that is, assuming one is not writing a whole book on the topic). I do, however, wish she had mentioned her favorite brands.… (plus d'informations)
Plenty of good recipes, and techniques. Just not sure about the number of recipes that call for leaving out and not putting in the fridge. I have a list of notes inside the front cover of recipes that appealed to me.
This cookbook is more practical than it first appears. I was afraid it would be more of a coffee-table book than something I could actually use, but it has useful guides to Japanese ingredients, cooking equipment, and techniques. The recipes sounded a bit exotic, but once I started reading my way through them, I saw that Andoh's guides gave all the information necessary and that the recipes weren't all that arcane after all. The major drawback I see, however, is that Andoh assumes that you can get your hands on authentic Japanese ingredients and doesn't offer many tips on substituting if you can't. This is good if you want to create authentic Japanese dishes, but if you just don't have easy access to iriko or Japanese mountain yams, the recipes may seem forbidding.… (plus d'informations)
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Statistiques
- Œuvres
- 6
- Membres
- 538
- Popularité
- #46,306
- Évaluation
- 3.8
- Critiques
- 4
- ISBN
- 12
- Langues
- 1