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A Dictionary of Japanese Food: Ingredients Culture
A Dictionary of Japanese Food Ingredients Culture
Author: Richard Hosking
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 mi...  more »
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ISBN-13: 9780804820424
ISBN-10: 0804820422
Publication Date: 1/15/1997
Pages: 239
Rating:
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4 stars, based on 2 ratings
Publisher: Tuttle Publishing
Book Type: Paperback
Members Wishing: 1
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