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A Dictionary of Japanese Food: Ingredients & Culture (Englisch) Taschenbuch – 22. Dezember 1997


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Produktinformation

  • Taschenbuch: 240 Seiten
  • Verlag: Tuttle Pub; Auflage: Original. (22. Dezember 1997)
  • Sprache: Englisch
  • ISBN-10: 0804820422
  • ISBN-13: 978-0804820424
  • Größe und/oder Gewicht: 12,7 x 1,8 x 20,3 cm
  • Durchschnittliche Kundenbewertung: 5.0 von 5 Sternen  Alle Rezensionen anzeigen (3 Kundenrezensionen)
  • Amazon Bestseller-Rang: Nr. 277.434 in Fremdsprachige Bücher (Siehe Top 100 in Fremdsprachige Bücher)
  • Komplettes Inhaltsverzeichnis ansehen

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Produktbeschreibungen

Pressestimmen

"A must for anyone interested in the cuisine of Japan."—Saveur Magazine

Synopsis

Compiled and annotated by an authority on Japanese food who has lived in Japan since 1973, this dictionary aims to eliminate the mystery, explain the nuances and reveal the wonders of Japanese food. For each entry in the Japanese-English section, Hosking lists the Japanese term in kana or kanji or both, a Latin name where appropriate, an English name, and a detailed English definition. The English-Japanese section defines common non-Japanese food items in Japanese and annotates those which need explanation. The book also contains 17 appendices on topics such as mountain vegetables, cooking utensils, vegetarianism, tofu, miso, sake, and soy sauce. -- Dieser Text bezieht sich auf eine vergriffene oder nicht verfügbare Ausgabe dieses Titels.

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2 von 2 Kunden fanden die folgende Rezension hilfreich Von Ein Kunde am 20. März 1999
Format: Taschenbuch
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 (Roman alphabet), kana, kanji, (Chinese characters), then the English translation, then any scientific name. Each definition is several lines long, including details of preparation, culinary uses, and cultural, regional and seasonal notes. The book is profusely cross-referenced and illustrated in black and white. There is an Engish-Japanese glossary at the back and seventeen appendices covering key items such as katsuobushi, miso, Buddhist vegetarian cuisine and so on in greater detail.
This is not a cookbook, there are no recipes or instructions. Rather, it is a treasure-chest of culinary detail, illuminating a great deal that was previously hidden. The Japanese cuisine is vast and varied, but largely mysterious and unknown outside Japan, because there are very few definitive books written in languages other than Japanese. I am not certain that a comparative book exists even in Japan; it was compiled from Japanese sources but some of these were very old or quite obscure or scholarly. I can recommend it to anyone who knows anything about Japan or Japanese food and wants to make a quantum leap of knowledge and understanding.
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
Format: Taschenbuch
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 lines long, includes details of preparation, culinary uses, and cultural, regional and seasonal notes. The book is profusely cross-referenced and illustrated in black and white. There is an Engish-Japanese glossary at the back and seventeen appendices covering key items such as katsuobushi, miso, Buddhist vegetarian cuisine and so on in greater detail.
This is not a cookbook, there are no recipes or instructions. Rather, it is a treasure-chest of culinary detail, illuminating a great deal that was previously hidden. The Japanese cuisine is vast and varied, but largely unknown outside Japan, because there are very few definitive books written in languages other than Japanese. I am not certain that a comparative book even exists in Japan; it was compiled from Japanese sources but some of these were very old or quite obscure. I can recommend it to anyone who knows anything about Japan or Japanese food and wants to make a quantum leap of knowledge and understanding.
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
Vielen Dank für Ihr Feedback. Wenn diese Rezension unangemessen ist, informieren Sie uns bitte darüber.
Wir konnten Ihre Stimmabgabe leider nicht speichern. Bitte erneut versuchen
Von Ein Kunde am 30. Juni 1997
Format: Taschenbuch
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)
Kommentar War diese Rezension für Sie hilfreich? Ja Nein Feedback senden...
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Die hilfreichsten Kundenrezensionen auf Amazon.com (beta)

Amazon.com: 19 Rezensionen
67 von 68 Kunden fanden die folgende Rezension hilfreich
An absolute gem of a book, comprehensive and enlightening. 20. März 1999
Von Ein Kunde - Veröffentlicht auf Amazon.com
Format: Taschenbuch
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 (Roman alphabet), kana, kanji, (Chinese characters), then the English translation, then any scientific name. Each definition is several lines long, including details of preparation, culinary uses, and cultural, regional and seasonal notes. The book is profusely cross-referenced and illustrated in black and white. There is an Engish-Japanese glossary at the back and seventeen appendices covering key items such as katsuobushi, miso, Buddhist vegetarian cuisine and so on in greater detail.
This is not a cookbook, there are no recipes or instructions. Rather, it is a treasure-chest of culinary detail, illuminating a great deal that was previously hidden. The Japanese cuisine is vast and varied, but largely mysterious and unknown outside Japan, because there are very few definitive books written in languages other than Japanese. I am not certain that a comparative book exists even in Japan; it was compiled from Japanese sources but some of these were very old or quite obscure or scholarly. I can recommend it to anyone who knows anything about Japan or Japanese food and wants to make a quantum leap of knowledge and understanding.
31 von 32 Kunden fanden die folgende Rezension hilfreich
An absolute gem of a book, comprehensive and enlightening 20. März 1999
Von Ein Kunde - Veröffentlicht auf Amazon.com
Format: Taschenbuch
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 lines long, includes details of preparation, culinary uses, and cultural, regional and seasonal notes. The book is profusely cross-referenced and illustrated in black and white. There is an Engish-Japanese glossary at the back and seventeen appendices covering key items such as katsuobushi, miso, Buddhist vegetarian cuisine and so on in greater detail.
This is not a cookbook, there are no recipes or instructions. Rather, it is a treasure-chest of culinary detail, illuminating a great deal that was previously hidden. The Japanese cuisine is vast and varied, but largely unknown outside Japan, because there are very few definitive books written in languages other than Japanese. I am not certain that a comparative book even exists in Japan; it was compiled from Japanese sources but some of these were very old or quite obscure. I can recommend it to anyone who knows anything about Japan or Japanese food and wants to make a quantum leap of knowledge and understanding.
30 von 31 Kunden fanden die folgende Rezension hilfreich
Set up Your Own Japanese Kitchen 30. Juni 1997
Von Ein Kunde - Veröffentlicht auf Amazon.com
Format: Taschenbuch
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)
28 von 31 Kunden fanden die folgende Rezension hilfreich
Not totally comprehensive, but still excellent 30. Januar 2001
Von James R. Hoadley - Veröffentlicht auf Amazon.com
Format: Taschenbuch
If you have an interest in Japanese cooking, this book is a must. The dictionary does not contain every ingredient, utensil and dish that may be found in Japanese cuisine, but it makes a valiant attempt to do so. Entries are listed with a romanized pronunciation as well as the Japanese characters, sometimes with several variations of how to write the same term. In addition the excellent appendices explain in detail how such staples of the Japanese kitchen, such as shoyu and katsuobushi, are made and used. An invaluable reference for anyone who does not read Japanese at native-level fluency.
16 von 17 Kunden fanden die folgende Rezension hilfreich
A valueable pocket guide to take shopping 25. November 2006
Von Lynn Hoffman, author:Radiation Days: A Comedy - Veröffentlicht auf Amazon.com
Format: Taschenbuch
This ten-year old dictionary remains unsurpassed

as a guide to the ingredients, methods and utensils

used in japanese cooking. It is a portable volume

with romanized, kana and kanji versions of all the

names and so is ideal for a trip to the market

where many unfamilar ingredients may be presented

to the english--speaking food lover.

There are seventeen useful appendices that cover

topics like:

Chopsticks

Katsuoboshi

The kitchen and its utensils

Kombu

The Meal

Miso

Sake

Salt

Sansai

Soy sauce

Sushi

Tea

The tea ceremony

Umami and Flavor

Vegetarianism

Wasabi

Wasabon Sugar

In addition, many of the entries have enough

detail to be useful to the Western chef who

wants to incorporate Japanese ideas into his

or her cooking. Hoskins is an admirably concise

writer who packs a lot of information into a

small amount of graceful prose.

Be aware that this is not an encyclopedia. If

you use the English-Japanese section to look

up `mushroom' for instance, you'll find the

translation `kinoko' but not a comprehensive

list of Japanese mushrooms or techniques for

cooking them.

So leave the browsing to other books and keep

this one for trips to the market You'll be glad

to have it.

--Lynn Hoffman, author of THE NEW SHORT COURSE IN WINE and the forthcoming novel bang-BANG from Kunati Books. ISBN 9781601640005
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