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A dictionary of Japanese food : ingredients & culture / / Richard Hosking ; Naomichi Ishige, foreword
| A dictionary of Japanese food : ingredients & culture / / Richard Hosking ; Naomichi Ishige, foreword |
| Autore | Hosking Richard |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Tokyo, Japan : , : Tuttle Publishing, , 1996 |
| Descrizione fisica | 1 online resource (273 p.) |
| Disciplina | 641.5952/03 |
| Altri autori (Persone) | IshigeNaomichi |
| Soggetto topico |
Cooking, Japanese - Japanese
Japanese language - English Cooking, Japanese English language - Japanese |
| Soggetto genere / forma | Electronic books. |
| ISBN | 1-4629-0343-6 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Copyright; Contents; Foreword; Preface; Introduction; Pronunciation of Japanese; Japanese Writing; Arrangement of the Dictionary; Scientific Names; Japanese-English; English-Japanese; Appendices; 1. Chopsticks; 2. Katsuobushi; 3. The Kitchen and Its Utensils; 4. Kombu; 5. The Meal; 6. Miso; 7. Sake; 8. Salt; 9. Sansai; 10. Soy Sauce; 11. Sushi; 12. Tea; 13. The Tea Ceremony; 14. Umami and Flavor; 15. Vegetarianism; 16. Wasabi; 17. Was an bon Sugar; Recommended Reading; Works of Reference; Back Cover |
| Record Nr. | UNINA-9910453570603321 |
Hosking Richard
|
||
| Tokyo, Japan : , : Tuttle Publishing, , 1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
A dictionary of Japanese food : ingredients & culture / / Richard Hosking ; Naomichi Ishige, foreword
| A dictionary of Japanese food : ingredients & culture / / Richard Hosking ; Naomichi Ishige, foreword |
| Autore | Hosking Richard |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Tokyo, Japan : , : Tuttle Publishing, , 1996 |
| Descrizione fisica | 1 online resource (273 p.) |
| Disciplina | 641.5952/03 |
| Altri autori (Persone) | IshigeNaomichi |
| Soggetto topico |
Cooking, Japanese - Japanese
Japanese language - English Cooking, Japanese English language - Japanese |
| ISBN |
4-8053-1335-8
1-4629-0343-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Copyright; Contents; Foreword; Preface; Introduction; Pronunciation of Japanese; Japanese Writing; Arrangement of the Dictionary; Scientific Names; Japanese-English; English-Japanese; Appendices; 1. Chopsticks; 2. Katsuobushi; 3. The Kitchen and Its Utensils; 4. Kombu; 5. The Meal; 6. Miso; 7. Sake; 8. Salt; 9. Sansai; 10. Soy Sauce; 11. Sushi; 12. Tea; 13. The Tea Ceremony; 14. Umami and Flavor; 15. Vegetarianism; 16. Wasabi; 17. Was an bon Sugar; Recommended Reading; Works of Reference; Back Cover |
| Record Nr. | UNINA-9910791312703321 |
|
Hosking Richard
|
||
| Tokyo, Japan : , : Tuttle Publishing, , 1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
A dictionary of Japanese food : ingredients & culture / / Richard Hosking ; Naomichi Ishige, foreword
| A dictionary of Japanese food : ingredients & culture / / Richard Hosking ; Naomichi Ishige, foreword |
| Autore | Hosking Richard |
| Edizione | [First edition.] |
| Pubbl/distr/stampa | Tokyo, Japan : , : Tuttle Publishing, , 1996 |
| Descrizione fisica | 1 online resource (273 p.) |
| Disciplina | 641.5952/03 |
| Altri autori (Persone) | IshigeNaomichi |
| Soggetto topico |
Cooking, Japanese - Japanese
Japanese language - English Cooking, Japanese English language - Japanese |
| ISBN |
4-8053-1335-8
1-4629-0343-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Cover; Copyright; Contents; Foreword; Preface; Introduction; Pronunciation of Japanese; Japanese Writing; Arrangement of the Dictionary; Scientific Names; Japanese-English; English-Japanese; Appendices; 1. Chopsticks; 2. Katsuobushi; 3. The Kitchen and Its Utensils; 4. Kombu; 5. The Meal; 6. Miso; 7. Sake; 8. Salt; 9. Sansai; 10. Soy Sauce; 11. Sushi; 12. Tea; 13. The Tea Ceremony; 14. Umami and Flavor; 15. Vegetarianism; 16. Wasabi; 17. Was an bon Sugar; Recommended Reading; Works of Reference; Back Cover |
| Record Nr. | UNINA-9910808969903321 |
|
Hosking Richard
|
||
| Tokyo, Japan : , : Tuttle Publishing, , 1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||