A Dictionary of Japanese Food: Ingredients & Culture - Brossura

Hosking, Richard

Brossura

ISBN 10: 0804820422 ISBN 13: 9780804820424

Casa editrice: Tuttle Pub, 1997

Riassunto

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.

Su questo libro

Recensione:

"A must for anyone interested in the cuisine of Japan."—Saveur Magazine

L'autore:

Richard Hosking holds an M.A. from Cambridge and is Emeritus Professor of Hiroshima Shudo University. He lived in Japan for 25 years and since 1998 has lived in London. He has lectured on Japanese food at the Oxford Symposium on Food and Cookery, the Symposium of Australian Gastronomy, and elsewhere throughout the world.

Su questa edizione

• Editore: Tuttle Pub
• Data di pubblicazione: 1997
• ISBN 10: 0804820422
• ISBN 13: 9780804820424
• Rilegatura: Copertina flessibile
• Numero di pagine: 239