Washoku: Recipes from the Japanese Home Kitchen by Elizabeth Andoh, Leigh Beisch

Washoku: Recipes from the Japanese Home Kitchen

Elizabeth Andoh, Leigh Beisch

328 pages first pub 2005 (editions)

nonfiction informative medium-paced
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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 cook...

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