||31 of 32 people found the following review helpful.| An absolute gem of a book, comprehensive and enlightening|By A Customer|It is unique in a field that is not well documented in the English language. The main body is a Japanese-English dictionary of Japanese foodstuffs. Entries go: Japanese name in romaji, kana, kanji, (Chinese character), then the English translation, then any scientific name. Each definition is several||"A must for anyone interested in the cuisine of Japan." —Saveur Magazine
"Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, A Dictionary of Japanese Food will
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,...
[PDF.ln58] A Dictionary of Japanese Food: Ingredients and Culture Rating: 3.78 (478 Votes)
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You easily download any file type for your device.A Dictionary of Japanese Food: Ingredients and Culture | Richard Hosking. I really enjoyed this book and have already told so many people about it!
