Japanese cooking : : a simple art / 25th anniversary edition.

Japanese cooking : : a simple art /

25th anniversary edition.

Material type: 図書

Author: -

Publisher: Kodansha USA,

Publication date: [2011]

Material Format: Paper

Capacity, size, etc.: 507 pages : ; 27 cm

Collection: -

View All

Notes on use

Note (General)：: Foreword / Ruth Reichl -- Introduction / M F K Fisher -- New preface / Yoshiki Tsuji -- Preface -- Color plates -- Part 1 -- Japanese meal -- Ingredie...

Search by Bookstore

Holdings of Libraries in Japan

This page shows libraries in Japan other than the National Diet Library that hold the material.

List of Cooperating Institutions and Databases

Please contact your local library for information on how to use materials or whether it is possible to request materials from the holding libraries.

Kanto

東京都立中央図書館
Paper
Call No.：
596.21-T88-J
Book Registration Number：
7107583750
東京都立中央図書館

Search by Bookstore

Bibliographic Record

You can check the details of this material, its authority (keywords that refer to materials on the same subject, author's name, etc.), etc.

Paper

Material Type: 図書
ISBN: 1568363885
9781568363882
Title: Japanese cooking : : a simple art /
Edition: 25th anniversary edition.
Publication, Distribution, etc.: Tokyo ; : Kodansha USA,
Publication Date: [2011]
Extent: 507 pages : ; 27 cm
Contributor: Shizuo Tsuji, with the assistance of Mary Sutherland ; introduction by M.F.K. Fisher ; new foreword by Ruth Reichl ; new preface by Yoshiki Tsuji.
Place of Publication (Country Code): a-ja---
Text Language Code: eng
NDC 10th ed.: 596.21 : Food. Cookery
Target Audience: 一般
Note (General): Foreword / Ruth Reichl -- Introduction / M F K Fisher -- New preface / Yoshiki Tsuji -- Preface -- Color plates -- Part 1 -- Japanese meal -- Ingredients -- Utensils -- Knives -- Selecting and cutting fish, chicken, and vegetables -- Basic stock-Dashi -- Making soups-Suimono and Shirumono -- Slicing and serving Sashimi -- Grilling and pan-frying-Yakimono -- Steaming-Mushimono -- Simmering-Nimono -- Deep-frying-Agemono -- Japanese salads-Sunomono and Aemono -- One-pot cooking-Nabemono -- Rice-Gohanmono -- Sushi varieties -- Noodles-Menrui -- Pickling vegetables-Tsukemono -- Sweet and confections-Okashi -- Tea and Sake -- Part 2 -- Soups-Suimono and Shirumono -- Sashimi -- Grilled and pan-fried dishes-Yakimono -- Steamed dishes-Mushimono -- Simmered-Nimono -- Deep-fried dishes-Agemono -- Salads-Sunomono and Aemono -- One-pot dishes-Nabemono -- Rice dishes-Gohanmono -- Sushi -- Noodles-Menrui -- Sweets-Okashi -- Miscellaneous -- Appendices -- Seasonal Japanese fish -- Fish available in United States markets that can be used in Japanese cooking -- Calorie table of selected Japanese foods -- Weights and measures-metric conversion tables -- Index.
"25th anniversary edition."
Includes index.
Holding library: 東京都立中央図書館
Note (Library): 301
Call No.: 596.21-T88-J
Data Provider (Database): 東京都立中央図書館 : 公共図書館蔵書
Bibliographic ID (SomokuID): 1352021167
7107583750
OCLC No.: (OCoLC)780308058
https://www.worldcat.org/oclc/(OCoLC)780308058