cookery, japanese

Provides an introduction to the food culture of Japan, discussing the historical and geographical factors that have shaped Japanese food, and discussing major ingredients, preparation, different types of Japanese meals and restaurants, special occasion foods, and Japanese diet and nutrition. Includes recipes.

Provides an overview of Japanese culture and food, including descriptions of staples, information about food production, and recipes.

Introduces students to the cuisine of Japan, with step-by-step instructions for making traditional Japanese dishes and an overview of the country's geography, people, history, and culture.

Explores the food, cooking traditions, customs, eating habits, and food sources of Japan along with a discussion of the nation's culture, history, and everyday life.

An introduction to the cooking of Japan that features basic recipes for rice, noodles, tea, soups, main dishes, and holiday and festival foods; presents details on the Japanese dining table and dining traditions; and provides low-fat and vegetarian alternatives.

Contains a range of recipes from Japan from easy to difficult, an overview of Japanese food, information about authentic ingredients, and safety tips.

Presents a full-color illustrated guide to Japanese food and provides techniques for using chopsticks, reading the menus, and hints for dining out Japanese-style.

An introduction to the cooking of Japan featuring basic recipes for soups, appetizers, main dishes, side dishes, and desserts. Also describes some special ingredients used in Japanese dishes, how to set a Japanese table, and how to eat with chopsticks.