Diccionario de la cocina japonesa : ingredientes y cultura / Richard Hosking ; traducción, Cillero & De Motta. 2a ed. revisada. (Geografía gastronómica)

Diccionario de la cocina japonesa : ingredientes y cultura / Richard Hosking ; traducción, Cillero & De Motta.

2a ed. revisada.

(Geografía gastronómica)

Call No. (NDL): EF27-B20
Bibliographic ID of National Diet Library: 000007514976

Material type: 図書

Author: Hosking, Richard

Publisher: Editorial Zendrera Zariquiey

Publication date: 2002.

Material Format: Paper

Capacity, size, etc.: 267 p. : iil. ; 22 cm.

NDC: -

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Notes on use

Note (General)：: Translation of: A dictionary of Japanese food : ingredients & culture.

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Paper

Material Type: 図書
ISBN: 8484180581
Title: Diccionario de la cocina japonesa : ingredientes y cultura / Richard Hosking ; traducción, Cillero & De Motta.
Edition: 2a ed. revisada.
Series Title: Geografía gastronómica
Author Heading: Hosking, Richard ( 001195880 )Authorities
Publication, Distribution, etc.: Barcelona : Editorial Zendrera Zariquiey
Publication Date: 2002.
Publication Date (W3CDTF): 2002
Extent: 267 p. : iil. ; 22 cm.
Place of Publication (Country Code): ES
Text Language Code: spa
NDLC: EF27
Note (General): Translation of: A dictionary of Japanese food : ingredients & culture.
Holding library: 国立国会図書館
Call No.: EF27-B20
Data Provider (Database): 国立国会図書館 : 国立国会図書館蔵書
https://ndlsearch.ndl.go.jp
Bibliographic ID (NDL): 000007514976
http://id.ndl.go.jp/bib/000007514976
RLIN No.: XPUV0211361-B
Cataloging Rule: Anglo-American Cataloging Rules
Bibliographic Record Category (NDL): 211