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Field name | Value |
---|---|
Reference | TX715 .K9 |
Library/Archive | Michigan State University |
Title | What's cooking on Okinawa: a community cookbook |
Author/Creator | Kubasaki High School |
Date | 1966 |
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 | Rutland, Vermont, USA; Tokyo, Japan |
Publisher | Charles E. Tuttle Company |
Document Type | Printed Cookbook; Community Cookbook |
Theme | Global and Ethnic Cuisines; Food Preparation; Food, Race and Ethnicity |
Subjects | cooking techniques recipes seafood vegetables commodity: bread baking desserts confectionery beverages global cuisine |
Cuisine | American cuisine; French cuisine; Spanish cuisine; Japanese cuisine; Chinese American cuisine; Mexican cuisine |
Description | Includes foreword. Book 'presents the favourite, cook-when-company-comes recipes of the Americans stationed on Okinawa.' Recipes put together by volunteers and the students at Kubasaki High School. Includes recipes for: salads, seafood, main dishes, veg, breads, desserts, cakes, cookies, pies, candies and beverages. Recipes include: 5 cup salad, soy sauced crab, lasagne, barbecued chicken, hot pickled beans, ambrosia, blonde brownies etc. Mostly traditional American dishes - not Japanese. |
Countries | United States of America; Japan |
Places | Rutland Vermont; Tokyo |
Copyright and Source Archive | Content compilation © 2020, by the Michigan State University. All rights reserved. |