A Dictionary of Japanese Food: Ingredients & Culture
Editorial Reviews
Saveur
"Contains all the scientific information one might need, plus lots of relevant drawings."
Book Description
At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us--with akebia for akebi, sea cucumber for namako, plum for ume. Hosking's dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ceremony and the influence of vegetarianism.
With Japanese-English and English-Japanese sections, A Dictionary of Japanese Food explains the nuances and eliminates the mysteries of Japanese food.
A Dictionary of Japanese Food: Ingredients & Culture
A Dictionary of Japanese Food: Ingredients & Culture,Richard Hosking,Tuttle Publishing,0804820422,Cookery, Japanese,Cooking,Cooking / Wine,Dictionaries,English,Food Science,Japanese,Japanese language,Regional & Ethnic - Japanese,Food & Drink / Cookery,Japan
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