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Ebook A Dictionary of Japanese Food: Ingredients and Culture by Richard Hosking read! Book Title: A Dictionary of Japanese Food: Ingredients and Culture
The author of the book: Richard Hosking
Edition: Tuttle Publishing
Date of issue: January 15th 1997
ISBN: 0804820422
ISBN 13: 9780804820424
Language: English
Format files: PDF
The size of the: 5.28 MB
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Loaded: 2672 times
Reader ratings: 5.8

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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.


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Reviews of the A Dictionary of Japanese Food: Ingredients and Culture


STANLEY

Bogus! You could have done better.

DEXTER

Just a terrific book.

LYDIA

Very controversial Vpechalenija

BOBBY

This book would read to every man for ...

EMILIA

A book that leaves nothing behind, no feelings, no thoughts.




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