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Field name | Value |
---|---|
Reference | TX724.5.J3 T4 1961 |
Library/Archive | Michigan State University |
Title | Tempura and sukiyaki: selected 60 recipes |
Author/Creator | Japanese Cooking Companions |
Date | 1961 |
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; San Francisco, California, USA |
Publisher | Japan Publications |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Global and Ethnic Cuisines; Food Preparation; Food, Race and Ethnicity |
Subjects | cooking techniques recipes vegetables animal products seafood spices game commodity: eggs condiments pickling desserts wine children entertainment sample menu |
Cuisine | Japanese cuisine |
Description | Broken down by types of dish (tempura, fried dishes, broiled, etc.). Recipes accompanied by a little trivia, i.e. this type of sushi is supposed to be taken on picnics; food is broiled directly over charcoaled heat, etc. |
Countries | Japan; United States of America |
Places | Tokyo; San Francisco California |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |