A dictionary of Japanese food : ingredients & culture /

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 dis...

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Detalles Bibliográficos
Clasificación:Libro Electrónico
Autor principal: Hosking, Richard
Otros Autores: Ishige, Naomichi
Formato: Electrónico eBook
Idioma:Inglés
Publicado: Tokyo, Japan : Tuttle Publishing, 1996.
Edición:First edition.
Temas:
Cooking, Japanese > Dictionaries > Japanese.
Japanese language > Dictionaries > English.
Cooking, Japanese > Dictionaries.
English language > Dictionaries > Japanese.
Cooking, Japanese
English language
Japanese language
Dictionaries
Acceso en línea:Texto completo
Tabla de Contenidos:
  • 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.

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