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Dictionary of japanese food

 

Auteur: richard hosking

Engels - Paperback

224 pagina's  |  Tuttle/Periplus  |  maart 2015

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A Dictionary Of Japanese Food ISBN-13: 978-4-8053-1335-0 For nearly two decades, A Dictionary of Japanese Food has been helping food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. 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. De?nitions 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 Hoskins eliminates the mystery by ensuring that each entry in the Japanese-English section includes the Japanese term in Roman script; the term in kana or kanji or both; a Latin name where appropriate; an English de?nition; and, for most entries, a short annotation. The English-Japanese section de?nes important 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 ?sh, 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. Newly typset and featuring a new foreword by Deb Samuels—plus a lower retail price—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. | Author Bio 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. | Endorsements "A must for anyone interested in the cuisine of Japan.” —Saveur

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DETAILS

Auteur(s)richard hosking
Soort boek Paperback, 224 pagina's
Uitgever Tuttle/Periplus , Verschijningsjaar: 2015
ISBN-13 9784805313350
ISBN-10 4805313358
Taal Engels

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