por
Dekura, Hideo.
Signatura topográfica preferida
641.5952 DEK
Fecha de publicación
2008
Resumen
"There's so much more to Japanese cuisine than sushi. Hideo Dekura takes you on a tour from Hokkaido to Kyushu, tasting the food, meeting the people, cooking and sharing the special regional ingredients that make Japanese cuisine one of the world's most beautiful and spiritual." -- BOOK JACKET.
Formato:
Libros
Relevancia:
60138.2930
2.
por
Ashkenazi, Michael.
Signatura topográfica preferida
ARC 641.5952 ASH
Fecha de publicación
2000
Formato:
Libros
Relevancia:
47545.0039
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por
Ōshima, Akira.
Signatura topográfica preferida
641.5952 OSH
Fecha de publicación
2003
Formato:
Libros
Relevancia:
47544.9688
por
Lawson, Jane, 1968-
Signatura topográfica preferida
ARC 394.120952 LAW
Fecha de publicación
2012
Resumen
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'.
Formato:
Libros
Relevancia:
0.0981
por
Reynolds, Betty.
Signatura topográfica preferida
394.10952 REY
Fecha de publicación
2013
Resumen
What's uni and how do you eat it? What are "dancing shrimp" or tako yaki? Do you pick it up with your fingers? Dip it in sauce? And just what is that sauce? Dining in Japan can be intimidating, but with Squeamish About Sushi you are bound to have endless eating adventures while in Japan! From world famous sushi to traditional Japanese cooking, it's all explained and pictured in this sketchbook of beautiful full-color illustrations and hand-lettered text, as author and artist Betty Reynolds shares her delight in the wonderful world of Japanese cuisine. For the first-time visitor or gourmet al
Formato:
Recursos electrónicos
Relevancia:
0.0772
por
Rath, Eric C., 1967- author.
Signatura topográfica preferida
394.120952 RAT
Fecha de publicación
2010
Resumen
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.
Formato:
Recursos electrónicos
Relevancia:
0.0772
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