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Field name | Value |
---|---|
Reference | TX724.5.J3 D65 1962 |
Library/Archive | Michigan State University |
Title | The art of Japanese cookery |
Author/Creator | Doi, Masaru |
Date | 1962 |
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 | Shibata Publishing Co., Ltd. |
Document Type | Printed Cookbook; Domestic Cookbook |
Theme | Global and Ethnic Cuisines; Food Preparation; Food, Race and Ethnicity |
Subjects | cooking techniques recipes ingredient seafood vegetables commodity: eggs animal products herbs commodity: bacon service (serving) pickling fruit confectionery desserts utensils etiquette |
Cuisine | Japanese cuisine |
Description | Written by a cooking teacher/celebrity chef. Illustrations throughout and translations of Japanese terms. |
Countries | Japan |
Places | Tokyo |
Language | English; Japanese |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |