The cookbook author is Elizabeth Andoh, a native New Yorker who has spent forty or so years in Japan. During that span she completely absorbed the language, cuisine, and culture of the country and runs A Taste of Culture, a cooking school based in Tokyo and Osaka. I've had the good fortune to attend her lectures at Japan Society and take a cooking class at the New School here in New York, but my favorite encounter with her was a tour of a Japanese grocery store in Tokyo. I know that sounds strange, but it was a fascinating experience. I'll blog about it in the future, but I must sign off for now. Tomorrow is going to be a long day at work. 'Night.
Friday, May 9, 2008
Just finished filing my report for the advisory council of a Japanese cookbook. This is a new avenue for me, and I'm excited about it. I don't think I would classify myself as an excellent cook, but I've been trying to do more around the kitchen. Learning to cook Japanese cuisine is a great motivator, but it's also extremely exhausting! There is a lot of preparation involved in cooking a Japanese meal: making stock, soaking vegetables, peeling and julienning, marinating, etc. I suppose one has to do that in any style of cuisine, but, as I mentioned earlier, I'm not exactly a cook! Anyway, to explain the advisory council . . . I'm one of many people who volunteered to try out several recipes to help a cookbook author write her latest book.