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Laddar... A Dictionary of Japanese Food: Ingredients & Culture (urspr publ 2015; utgåvan 1997)av Richard Hosking (Författare)
VerksinformationA Dictionary of Japanese Food: Ingredients & Culture av Richard Hosking (2015)
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Gå med i LibraryThing för att få reda på om du skulle tycka om den här boken. Det finns inga diskussioner på LibraryThing om den här boken. This book will help you identify all the strange/interesting stuff you'll find in Japanese supermarkets - useful. My only problem with the edition I bought is the binding (falling apart after gentle use). ( ) inga recensioner | lägg till en recension
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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. Inga biblioteksbeskrivningar kunde hittas. |
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Google Books — Laddar... GenrerMelvil Decimal System (DDC)641.595203Technology Home and family management Food And Drink Cooking, cookbooks Cooking characteristic of specific geographic environments, ethnic cooking Asia JapanKlassifikation enligt LCBetygMedelbetyg:
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