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Download At Home With Japanese Cooking, by Elizabeth Andoh

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At Home With Japanese Cooking, by Elizabeth Andoh

Download At Home With Japanese Cooking, by Elizabeth Andoh

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Product details

Hardcover: 254 pages

Publisher: Knopf; 1st edition (November 12, 1980)

Language: English

ISBN-10: 0394412192

ISBN-13: 978-0394412191

Package Dimensions:

9.3 x 8.3 x 1.2 inches

Shipping Weight: 1.8 pounds

Average Customer Review:

4.4 out of 5 stars

5 customer reviews

Amazon Best Sellers Rank:

#557,030 in Books (See Top 100 in Books)

I was looking for an authentic japanese cookbook and this one is definitely authentic. The techniques section in this book makes it worth buying just for that. The only drawback is this book has very few if any recipes that are just vegetables, almost all of them has some kind of meat. Sure she uses tofu in some of the dishes but she usually includes some sort of meat in it too. I think now i'm going to have to buy her vegetarian book to balance this one out. I like the recipes just wish it was more balanced and more like real japanese home cooking which usually has very little meat in it.

This is my 3rd book from E.Andoh and I like the simplicity of her books. This book has no photos (old book) but very nice drawings to illustrate techniques.

I loved this cookbook so much I photocopied the entire (out of print) copy my library had several years ago, which cost me at least three times what I would've paid if I could've bought it new. I'm thrilled to find it used, and I can't recommend it highly enough. Everything I have made from this book over the last 10 or 12 years has been delicious (with the exception of a failed rice bran pickle experiment I forgot about when I went on vacation...whoops). Elizabeth Andoh is to Japanese cooking what Barbara Tropp was to Chinese; passionate, knowledgeable, down to earth, the kind of cook you wish was your neighbor.

Hands down, this is my FAVORITE Japanese cookbook. Elizabeth Andoh, an American married to a Japanese, is not only a fine cook, cooking teacher, and journalist in her own right, but is in the unique position of being an American consultant to the Japanese food industry. This is her first cookbook, published in 1980 (it was followed by "An American Taste of Japan" in 1985). It's a primer of "pure" Japanese home cooking -- like Mama used to make, if your mama happened to be Japanese. I learned to cook in the kitchens of Japanese friends, and the flavors of Ms. Andoh's recipes make me swooningly "natsukashii" (nostalgic) for Japan.The book's 130 recipes are organized in the classic order of Japanese cuisine: soups, rice, noodles, braised and simmered foods, grilled foods, deep-fried foods, steamed foods, mixed and sauced foods, pickles, and sweet things and beverages. No photographs, but crystal clear recipes are complemented by beautiful line drawings that illustrate ingredients and techniques. A section in the front details Japanese cooking techniques and equipment, while a glossary at the back not only translates the names of unusual ingredients, but explains how to choose and store them. In all, it's a wonderful book that I can't recommend highly enough.

While learning to cook for my Japanese husband, he was never quite satisfied with the Japanese dishes I tried to cook for him. That is, not until I started using the recipes in Ms Anodoh's book, At Home with Japanese Cooking. After that he never complained that the meals were "not like his mother used to make."

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