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A dictionary of Japanese food : ingredients & culture / Richard Hosking ; line drawings by Richard C. Parker ; [new foreword, Debra Samuels].

By:

Hosking, Richard

Contributor(s):

Material type: Text

text

Media type:

unmediated

Carrier type:

volume

ISBN:

0804820422

Other title:

Japanese food

Subject(s):

Genre/Form:

Dictionaries.

DDC classification:

641.5952 HOS 23

Contents:

Japanese-English -- English-Japanese -- Appendices.

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. Wasanbon sugar. -- Recommended reading -- Works of reference in Japanese.

Summary: "This book is for anyone interested in Japanese cuisine, from those encountering it for the first time to those who have eaten and perhaps misunderstood it for years, ... a book that eliminates the mystery, explains the nuances, and reveals the wonders of Japanese food. 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, and English definition, and for most entries, a short annotation. The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation"--Cover.

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Title notes ( 6 )
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Holdings
Item type	Current library	Collection	Call number	Status	Date due	Barcode
Books	PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG Reference	REF	641.5952 HOS (Browse shelf(Opens below))	Available		03556

Browsing PERPUSTAKAAN KOLEJ KOMUNITI BUKIT BERUANG shelves, Shelving location: Reference Close shelf browser (Hides shelf browser)

Previous								Next
Previous	641.57 GIS Essentials of professional cooking : student workbook/	641.595 TAN Asian cook /	641.5951 FOO The food of China : authentic recipes from the middle Kingdom	641.5952 HOS A dictionary of Japanese food : ingredients & culture /	641.5973 LUN Cooking healthy across America/	641.6383 MOR Cook's enyclopedia of spices : the definitive cook's guide to spices and other aromatic ingredients with over 100 classic and contemporary recipes/	641.79 GAR Garde manger the art and craft of the cold kitchen	Next

"Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, 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."--Amazon.

Includes bibliographical references (pages [221-223]).

Japanese-English -- English-Japanese -- Appendices.

"This book is for anyone interested in Japanese cuisine, from those encountering it for the first time to those who have eaten and perhaps misunderstood it for years, ... a book that eliminates the mystery, explains the nuances, and reveals the wonders of Japanese food. 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, and English definition, and for most entries, a short annotation. The English-Japanese section defines important English food terms in Japanese and annotates those needing explanation"--Cover.

English and Japanese.

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