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Verlag: Tuttle Publishing, 1997
ISBN 10: 0804820422ISBN 13: 9780804820424
Buch
Zustand: Good. Good condition. A copy that has been read but remains intact. May contain markings such as bookplates, stamps, limited notes and highlighting, or a few light stains.
Verlag: Tuttle Publishing, 1997
ISBN 10: 0804820422ISBN 13: 9780804820424
Buch
Zustand: Very Good. Very Good condition. A copy that may have a few cosmetic defects. May also contain light spine creasing or a few markings such as an owner's name, short gifter's inscription or light stamp. Bundled media such as CDs, DVDs, floppy disks or access codes may not be included.
Verlag: Tuttle Publishing, 1997
ISBN 10: 0804820422ISBN 13: 9780804820424
Anbieter: Better World Books, Mishawaka, IN, USA
Buch
Zustand: Very Good. Reissue. Used book that is in excellent condition. May show signs of wear or have minor defects.
Verlag: Tuttle Publishing, 2015
ISBN 10: 4805313358ISBN 13: 9784805313350
Anbieter: WorldofBooks, Goring-By-Sea, WS, Vereinigtes Königreich
Buch
Paperback. Zustand: Very Good. The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Verlag: Prospect Books, 1996
ISBN 10: 0907325742ISBN 13: 9780907325741
Anbieter: Klondyke, Almere, Niederlande
Buch
Zustand: Good.
Verlag: Tuttle Company, 1997
ISBN 10: 0804820422ISBN 13: 9780804820424
Anbieter: Chapter 1, Johannesburg, GAU, Südafrika
Buch Signiert
Soft cover. Zustand: Very Good. Inscribed by Author(s)Wraps are shelf rubbed.Gift inscription signed by author.Minor markings.Well bound.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,the dictionary will prove an invaluable reference source.[R.K]. Our orders are shipped using tracked courier delivery services. signed.
Verlag: Tuttle., Tokyo., 2014
ISBN 10: 4805313358ISBN 13: 9784805313350
Anbieter: Asia Bookroom ANZAAB/ILAB, Canberra, ACT, Australien
Buch
Black & white line drawings, 222pp, appendix. Paperback. "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, 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." (Publisher's description).
Verlag: Tuttle Publishing Feb 2015, 2015
ISBN 10: 4805313358ISBN 13: 9784805313350
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch
Taschenbuch. Zustand: Neu. Neuware - 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 word 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 relevant 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.