A Dictionary of Japanese Food: Ingredients & Culture
by Richard Hosking
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Book Summary Information
Author: Richard HoskingEdition: Paperback
Audio: Japanese (Original Language); English (Unknown); English (Published)
Published: 1997-01-15
ISBN: 0804820422
Number of pages: 239
Publisher: Charles E Tuttle Co
Book Reviews of A Dictionary of Japanese Food: Ingredients & Culture
Book Review: Set up Your Own Japanese Kitchen
Summary: 5 Stars
A Dictionary of Japanese Food: Ingredients and Culture, by Richard Hosking, is the essential guide for creating your own Japanese kitchen and buying food at your closest Japanese center. For those of you who appreciate Japanese culture and foods but are confused navigating the market, this book is a must. Hosking lists, both in english and Kanji, all of the essentil ingredients and spices you need to cook. In addition, his appendices contains excellent information about utensiles, chopsticks, the meal, sake, tea, and wasabi to mention a few. I bought this book in Japan, used it there, and will carry it with me to my market in Denver.
Stephen Schell (schell@frii.com)
Cooking, Food & Wine Books
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