by
Cwiertka, Katarzyna J., 1968-
Call Number
641.5952
Publication Date
2007 2006
Summary
Modern Japanese Cuisine examines the origins of Japanese food from the late nineteenth century to unabashedly adulterated American favorites like today's California roll.
Format:
Electronic Resources
Relevance:
52742.7617
by
Ōshima, Akira.
Call Number
641.5952 OSH
Publication Date
2003
Format:
Books
Relevance:
47544.9688
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by
Lawson, Jane, 1968-
Call Number
ARC 394.120952 LAW
Publication Date
2012
Summary
In this collection of Japanese recipes, food writer and Japanophile Jane Lawson captures the restorative power of Japanese food. Finding herself unhappy, Jane retreats to peaceful Kyoto to seek balance and equilibrium in her life. Jane's personal story offers an insight into the artistry of Japanese cuisine and explores the concept of zenbu zen -- 'everything is Zen'.
Format:
Books
Relevance:
0.0981
by
Rath, Eric C., 1967- author.
Call Number
394.120952 RAT
Publication Date
2010
Summary
How did one dine with a shogun? Or make solid gold soup, sculpt with a fish, or turn seaweed into a symbol of happiness? In this fresh look at Japanese culinary history, Eric Rath delves into the writings of medieval and early modern Japanese chefs to answer these and otehr provocative questions.
Format:
Electronic Resources
Relevance:
0.0772
by
Rath, Eric C., author.
Call Number
394.120952 RAT
Publication Date
2016
Format:
Electronic Resources
Relevance:
0.0770
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