A Dictionary of Japanese Food: Ingredients & Culture

A Dictionary of Japanese Food: Ingredients & Culture

by Richard Hosking

NOOK Book(eBook)

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Product Details

ISBN-13: 9781462903436
Publisher: Tuttle Publishing
Publication date: 02/24/2015
Sold by: Barnes & Noble
Format: NOOK Book
Pages: 240
Sales rank: 611,540
File size: 11 MB
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About the Author

Richard Hosking holds an M.A. from Cambridge and is Emeritus Professor of Hiroshima Shudo University. He lived in Japan for 25 years and since 1998 has lived in London. He has lectured on Japanese food at the Oxford Symposium on Food and Cookery, the Symposium of Australian Gastronomy, and elsewhere throughout the world.

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Dictionary of Japanese Food: Ingredients & Culture 5 out of 5 based on 0 ratings. 1 reviews.
Guest More than 1 year ago
This book is an outstanding work that truely lives up to it's name. I am currently living in Japan and I have found this book indispensable in navigating the complex world of Japanese cuisine. This book is a dictionary in the truest sense of the word, yet also contains invaluable appendixes that provide the needed background for understanding many of the complex intracasises of Japanese cooking. There are also numerous illustrations that aid in identification of many items. This book is an outstanding reference as well as enjoyable to read. I highly recomend this book to anyone intrested in Japanese cuisine.