A Dictionary of Japanese Food: Ingredients and Culture - Paperback
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Availability:In StockContributor:Richard Hosking, Debra Samuels (Foreword by)Publish date:2015-02-24Pages:224
Language:EnglishPublisher:Tuttle PublishingISBN-13:9784805313350ISBN-10:4805313358UPC:9784805313350Book Category:CookingBook Subcategory:Regional & Ethnic, Reference, Specific IngredientsBook Topic:JapaneseSize:7.90 x 5.10 x 0.80 inchesWeight:0.5512Product ID:SCJ6T8ABV1
A Dictionary of Japanese Food: Ingredients and Culture
Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in ordinary cookbooks and standard dictionaries--such as akebia for akebi, sea cucumber for namako, plum for...
Language:EnglishPublisher:Tuttle PublishingISBN-13:9784805313350ISBN-10:4805313358UPC:9784805313350Book Category:CookingBook Subcategory:Regional & Ethnic, Reference, Specific IngredientsBook Topic:JapaneseSize:7.90 x 5.10 x 0.80 inchesWeight:0.5512Product ID:SCJ6T8ABV1
Richard Hoskings holds an M.A. from Cambridge and is Professor of Sociology and English at Hiroshima Shudo University. He has lived in Japan since 1973 and has lectured on Japanese food around the world.
Publisher: Tuttle Publishing
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