Richard Hosking - A Dictionary of Japanese Food : Ingredients and Culture read online FB2, EPUB, DOC
9784805313350 English 4805313358 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 in 1997, this timeless volume is the first and only book of its kind on the subject. Definitions 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 Hoskings 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 definition; and, for most entries, a short annotation. The English-Japanese section defines 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 fish, 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 typeset and featuring a fascinating and informative new foreword by cookbook author Debra 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., Nominated for the 1997 Glenfiddich Food Book of the Year Award. This timeless book is for anyone interested in Japanese cuisine, from those encountering it for the ?rst time to those who have eaten and perhaps misunderstood it for years, A Dictionary of Japanese Food will prove an invaluable reference source. De'nitions in standard dictionaries--akebia for akebi, sea cucumber for namako, plum for ume--can be inadequate, misleading or wrong. At long last, here is 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; 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 depict everything from mitsuba to the okoze ?sh. Seventeen appendices address important elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony. Japanese food will never be daunting again., 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. "A Dictionary of Japanese Food" helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions 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 Hoskings 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 definition; and, for most entries, a short annotation. The English-Japanese section defines 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 fish," 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 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."
9784805313350 English 4805313358 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 in 1997, this timeless volume is the first and only book of its kind on the subject. Definitions 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 Hoskings 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 definition; and, for most entries, a short annotation. The English-Japanese section defines 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 fish, 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 typeset and featuring a fascinating and informative new foreword by cookbook author Debra 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., Nominated for the 1997 Glenfiddich Food Book of the Year Award. This timeless book is for anyone interested in Japanese cuisine, from those encountering it for the ?rst time to those who have eaten and perhaps misunderstood it for years, A Dictionary of Japanese Food will prove an invaluable reference source. De'nitions in standard dictionaries--akebia for akebi, sea cucumber for namako, plum for ume--can be inadequate, misleading or wrong. At long last, here is 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; 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 depict everything from mitsuba to the okoze ?sh. Seventeen appendices address important elements of Japanese cuisine, from the making of miso and the structure of the Japanese meal to the tea ceremony. Japanese food will never be daunting again., 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. "A Dictionary of Japanese Food" helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions 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 Hoskings 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 definition; and, for most entries, a short annotation. The English-Japanese section defines 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 fish," 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 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."