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Field name | Value |
---|---|
Reference | TX724.5.J3 T33 1950 |
Library/Archive | Michigan State University |
Title | Japanese recipes |
Author/Creator | Tada, Tatsuji |
Date | c.1950-1963 |
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 | New York, New York, USA |
Publisher | Information Office, Consulate General of Japan |
Document Type | Printed Cookbook; Commercial Cookbook |
Theme | Global and Ethnic Cuisines; Food Preparation; Food, Race and Ethnicity |
Subjects | cooking techniques recipes taste tea vegetables ingredient wine seafood spices pickling |
Cuisine | Japanese cuisine |
Description | Includes foreword and glossary. Recipes include: kabuto-age, teriyaki, sunomono, egg soup, tea etc. |
Countries | United States of America |
Places | New York N.Y. |
Language | English; Japanese |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |