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Field name | Value |
---|---|
Reference | TX725 .M718 1959 |
Library/Archive | Michigan State University |
Title | The art of Korean cooking |
Author/Creator | Morris, Harriett |
Date | 1959 |
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; Rutland, Vermont, USA |
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 grain condiments commodity: eggs vegetables pickling seafood game animal products desserts fruit spices tea sample menu |
Cuisine | Korean cuisine |
Description | A book designed to introduce American diners to the joys of Korean cooking. Recipes tested by Americans and Koreans, though adjusted to suit the western palate. |
Language | English; Korean |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |