A Dictionary of Japanese Food: Ingredients & Culture : Book

Search ISBN:0804820422 offer from Abebooks or used books from Alibris. A Dictionary of Japanese Food: Ingredients & Culture Reference Book. Classifications : General Baking Cooking, Food & Wine Subjects Books General AAS Baking Cooking, Food & Wine Subjects Books Japanese Asian Regional & International Cooking, Food & Wine Subjects Books General Cooking, F . Click the following link to view the cover of A Dictionary of Japanese Food: Ingredients & Culture.

1) Paperback Book A Dictionary of Japanese Food: Ingredients & Culture by Charles E Tuttle Co. For those of us who love food, Japanese food is exquisite and mysterious. So many ingredients have no counterpart in Western kitchens. When someone translates konnyaku as ´Devil´s Tongue Jelly´, you are still left wondering what ´Devil´s Tongue Jelly´ is!

A Dictionary of Japanese Food gives the Japanese kanji, kanna, and romajii along with the Latin, and English common names (if there is one). Detailed descriptions of each term are combined with common usages in food preparation to enlighten us and help bring culinary understanding to the masses.

As for cultural understanding, this book was a life-saver! Japanese are surprised and delighted when I express an indepth understanding of their ingredients and usage. Food is ever a bridge to understanding and acceptance. Anyone for shiokara?¤

2) Paperback Book A Dictionary of Japanese Food: Ingredients & Culture by Charles E Tuttle Co. This book is very detailed. It helped me a lot when I got to a Asian Market to look for food. Plus at least when I know what it is. I recommend.¤

3) Paperback Book A Dictionary of Japanese Food: Ingredients & Culture by Charles E Tuttle Co. 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¤

4) Paperback Book A Dictionary of Japanese Food: Ingredients & Culture by Charles E Tuttle Co. I recently spent a month in Tokyo and I enjoy cooking. I found this book along with a good Japanese cookbook to be very useful both in the market and the kitchen. I would have like it to included a kana (Japanese syllabic writing) to English section, but understand most English speakers are not familiar with this Japanese syllabic writing. Luckily all Japanese know our alphabet and my fellow shoppers were always happy to help me find what I wanted. In fact, I believe they appreciated my interest in their food and culture.¤

5) Paperback Book A Dictionary of Japanese Food: Ingredients & Culture by Charles E Tuttle Co. This book was the connection I needed between the recipes in my Japanese cookbooks and the local Asian market. Many of the packages have no English word on the package. I have used this book every time I have shopped; when I can´t figure out what I am looking for, I take the Japanese word (the book cross references in English and Japanese) to the service desk. The young Japanese woman takes me to exactly what I am looking for. It has saved hours of decoding the ingredients.

This is great for descriptions and translations, not for cooking assistance; it discusses pairings of flavors for ingredients you look up. It is the perfect dictionary to keep close to the Asian cookbooks.

¤

6) Paperback Book A Dictionary of Japanese Food: Ingredients & Culture by Charles E Tuttle Co.

At last, what every Westerner in a Japanese restaurant or market needs: the first truly comprehensive dictionary of Japanese food and ingredients. Standard dictionaries can often mislead us--with akebia for akebi, sea cucumber for namako, plum for ume. Hosking´s dictionary includes not only dishes and ingredients, everything from the delicate mitsuba leaf to the dreadful okoze fish: colorful appendices disclose such aspects of Japanese culture as the making of miso to the tea ceremony and the influence of vegetarianism.

With Japanese-English and English-Japanese sections, A Dictionary of Japanese Food explains the nuances and eliminates the mysteries of Japanese food.

Page Updated: Robert N. Goolsby, 21-Nov-2008, 0804820422676251820423, 220-991-644-954-684-324-8

A Dictionary of Japanese Food: Ingredients & Culture

Author - Richard Hosking ... [Goo?] [Posters]

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