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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
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| Tokyo, Japan : , : Tuttle Publishing, , 1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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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 |
| 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 |
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Hosking Richard
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| Tokyo, Japan : , : Tuttle Publishing, , 1996 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Japan : the culture and recipes of Japan / / Tracey Kelly
| Japan : the culture and recipes of Japan / / Tracey Kelly |
| Autore | Kelly Tracey |
| Pubbl/distr/stampa | New York : , : PowerKids Press, , 2017 |
| Descrizione fisica | 1 online resource (48 pages) : illustrations |
| Disciplina | 641.5952 |
| Soggetto topico |
Cooking, Japanese
Food habits - Japan |
| ISBN | 1-4994-3264-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Looking at Japan -- Food farming -- Let's start cooking: Vegetarian sushi -- Fried tofu -- Sashimi -- National festivals: Soba noodle soup -- Tamagoyaki -- Celebrating at home: Sukiyaki -- Shrimp tempura -- Daily life in Japan: Miso soup -- Chicken and egg donburi -- Green tea ice cream. |
| Record Nr. | UNINA-9910158637203321 |
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Kelly Tracey
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| New York : , : PowerKids Press, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Japanese Farm Food
| Japanese Farm Food |
| Autore | Hachisu Nancy Singleton |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | 2021 |
| Descrizione fisica | 1 online resource (559 pages) |
| Disciplina | 641.5952 |
| Altri autori (Persone) | WellsPatricia |
| Soggetto topico | Cooking, Japanese |
| ISBN |
9781449418304
1449418309 |
| Classificazione | BIO029000CKB030000CKB048000 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | Intro -- Title -- Foreword by Patricia Wells -- Trusting Your Instincts -- About Ratios -- Chapter One: The Japanese Farmhouse Kitchen -- Chapter Two : Small Bites with Drinks -- Chapter Three: Pickles and Soups -- Chapter Four: Soybeans and Eggs -- Chapter Five: Noodles and Rice -- Chapter Six: Vegetables -- Chapter Seven: Fish and Seafood -- Chapter Eight: Meat -- Chapter Nine: Dressings and Dipping Sauces -- Chapter Ten: Dess erts and Sweets -- Afterword: The Tohoku Earthquake -- Acknowledgments -- Glossary of Japanese Produce -- Vegetables by Method -- Fish and Seafood by Method -- Resources and Bibliography -- Metric Conversions and Equivalents -- Index -- Copyright -- About the Author. |
| Record Nr. | UNINA-9910162808403321 |
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Hachisu Nancy Singleton
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| 2021 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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La dieta de la longevidad
| La dieta de la longevidad |
| Autore | Kie Laure |
| Pubbl/distr/stampa | Penguin Random House Grupo Editorial España |
| Descrizione fisica | 1 online resource (128 p.) |
| Soggetto topico |
Longevity
Cooking, Japanese |
| ISBN | 84-16449-72-4 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Altri titoli varianti | Dieta de la longevidad |
| Record Nr. | UNINA-9910151808503321 |
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Kie Laure
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| Penguin Random House Grupo Editorial España | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Manga Kochbuch Bento : Japanische Lunchboxen leicht gemacht
| Manga Kochbuch Bento : Japanische Lunchboxen leicht gemacht |
| Autore | Paustian Angelina |
| Edizione | [1st ed.] |
| Pubbl/distr/stampa | München : , : avBuch, , 2017 |
| Descrizione fisica | 1 online resource (198 pages) |
| Collana | Japanische Küche / Manga |
| Soggetto topico |
Bento cooking
Cooking, Japanese |
| ISBN |
9783840466014
3840466016 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | ger |
| Nota di contenuto | Intro -- Titel Seite -- Impressum -- Inhalt -- Zutaten für die japanische Küche -- Wo bekomme ich japanische Zutaten und Bentō-Zubehör? -- Wie esse ich mit Stäbchen? -- Wie kann ich dieses Buch benutzen? -- Bentō-Boxen -- Bentō-Zubehör -- Was sollte beim Bentō beachtet werden? -- Wunderbare Dips zum Verfeinern -- Vielfältiges für die Bentō-Box -- Deko zaubern: Tomatenblume -- Gohan -- Mame gohan, Shake gohan, Kinoko gohan -- Poteto sarada, Tsukune, Renkon no kinpira -- Yaki udon, Hōrensō to goma, Dashimaki tamago -- Chicken teriyaki, Sumōkusāmon rōru, Kabocha kēki, Meron sōda -- Yakisoba mafin, Karaage -- Soboro bentō -- Ebichiri, Harusame sarada, Karifurawā no guratan -- Wasabipesto, Mini-Korokke, Yakisatsumaimo -- Tamagoyaki, Maguro no makaronisarada, Ingen no shiraae, Ichigokokonatsumiruku -- Pesto Japanstyle, Inaritsume, Ninjin no sarada -- Yaki sake, Agedashi nasu, Nimono -- Taikikomi gohan, Kyūri sarada, Tamago sando, Hottodoggu -- Furikake noritama, Hashimaki, Yaki kinoko -- Gyūdon bentō, Yaki pīman, Mame sarada -- Kurēpu, Maguro no goma sutēki, Pasuta sarada -- Geniale Sandwiches -- Yaki onigiri, Matcharate -- Onigirazu -- Raisubāgā -- Süßes fürs Bentō -- Deko zaubern: Gescheckter Apfel -- Dorayaki -- Matcha waffuru -- Ichigosando -- Chīzukēki -- Nattsurōru -- Motto-Bentō -- Deko zaubern: Traubenherzen -- Valentinstags-Bentō -- Hanami bentō -- Oster-Bentō -- Geburtstags-Bentō -- Halloween-Bentō -- Weihnachts-Bentō -- Bentō around the world -- Deko zaubern: Apfelhäschen -- Amerika no bentō -- Doitsu no bentō -- Indo no bentō -- Chūka bentō. |
| Record Nr. | UNINA-9910164154203321 |
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Paustian Angelina
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| München : , : avBuch, , 2017 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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Los sabores de la cocina japonesa / / Sara Gianotti, Simone Pilla
| Los sabores de la cocina japonesa / / Sara Gianotti, Simone Pilla |
| Autore | Gianotti Sara |
| Pubbl/distr/stampa | Ireland : , : Editorial De Vecchi, , 2016 |
| Descrizione fisica | 1 online resource (115 pages) : color illustrations, photographs |
| Disciplina | 641.5952 |
| Soggetto topico | Cooking, Japanese |
| ISBN | 1-68325-275-6 |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | spa |
| Record Nr. | UNINA-9910150540203321 |
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Gianotti Sara
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| Ireland : , : Editorial De Vecchi, , 2016 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
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