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Field name | Value |
---|---|
Reference | TX724.5.J3 E54 1952 |
Library/Archive | Michigan State University |
Title | Japanese-American cookbook: Hibachi cookery in the American manner |
Author/Creator | Engler, George E. |
Date | 1952 |
Collection | Asia |
Collection Overview | While the collection features practically all the world’s cuisines, emphasis is placed upon African cookery and its influence on the Americas. African cookbooks are primarily from those regions linked to the diasporas of the Americas, in addition to South Africa. Researchers can find a growing number of Afro/Caribbean cookbooks, including many from Cuba. Plans are now underway to build a strong collection of Brazilian cookery. |
Place of Publication | Tokyo, Japan |
Publisher | Charles E. Tuttle Company |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Global and Ethnic Cuisines; Food Preparation; Food, Race and Ethnicity |
Subjects | cooking techniques recipes service (serving) herbs beverages animal products seafood commodity: potatoes vegetables desserts condiments sample menu fruit spices global cuisine |
Cuisine | American cuisine |
Description | Bi-lingual, English & Japanese. American recipes translated into Japanese using ingredients and equipment found in Japan. |
Countries | Japan |
Places | Tokyo |
Language | English; Japanese |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |