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 culinary traditions. Andoh begins by setting forth the ethos of washoku...
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 gr...
![Washoku: Recipes from the Japanese Home Kitchen [A Cookbook] Andoh, Elizabeth 9781580085199 Ten Speed Press](/9781580085199_washoku_recipes_from_the_japanese_home_kitchen_a_cookbook.jpg "Washoku: Recipes from the Japanese Home Kitchen [A Cookbook]")
