A Dictionary of Japanese Food: Ingredients & Culture
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Like this presentation? Why not share! Embed Size px. Definitions in ordinary cookbooks and standard dictionaries--such as akebia for akebi, sea cucumber for namako, plum for ume--can be inadequate, misleading, or just plain wrong.
Richard Hoskings eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the word in kana or kanji or both; a Latin name where appropriate; an English definition; and, for most entries, a short annotation. The English-Japanese section defines relevant English food terms in Japanese and annotates those needing explanation. One hundred small line drawings make it easy for readers to identify everything from mitsuba to the okoze fish, and seventeen appendices address the most critical elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony.lastsurestart.co.uk/libraries/that/3130-galaxy-note.php
Dictionary of Japanese Food: Ingredients and Culture by Richard Hosking Debra
Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will continue to help both food lovers, and visitors to Japan discover the wonders of one of the world's great cuisines. Seller Inventory AA More information about this seller Contact this seller. Book Description Tuttle Shokai Inc, New Book.
Shipped from UK. Established seller since Seller Inventory H Book Description Condition: New.
by Hosking, Richard
Seller Inventory n. Brand New. Seller Inventory Book Description Tuttle Publishing, Never used!.
Seller Inventory BTE Paperback or Softback. Seller Inventory BBS Book Description Tuttle Publishing. Direct From the Publisher! You must log in to edit Common Knowledge data. Andre Simon Award References to this work on external resources. No library descriptions found.
A Dictionary of Japanese Food: Ingredients and Culture by Richard Hosking
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