選択資料から書架並びで前後20冊ずつを表示します。
Traditional cuisine of the Ryukyu Islands : a history of health and healing / Takagi Rin ; translted by Enda Kazuko and Deborah Iwabuchi
: hbk
書庫2階
Culinary treasures of Japan : the art of making and using traditional Japanese foods / John Belleme and Jan Belleme
書庫2階
Kaiseki : Zen tastes in Japanese cooking / by Kaichi Tsuji ; foreword by Yasunari Kawabata ; introductions by Sōshitsu Sen, Seizō Hayashiya ; photographs by Muneori Kuzunishi, Yoshihiro Matsuda ; adapted by Akiko Sugawara
書庫2階
A taste of ancient Rome / Ilaria Gozzini Giacosa ; translated by Anna Herklotz ; with a foreword by Mary Taylor Simeti
alk. paper
書庫2階
Annals of the caliphs' kitchens : Ibn Sayyār al-Warrāq's tenth-century Baghdadi cookbook / English translation with introduction and glossary by Nawal Nasrallah ; Arabic text edited by Kaj Öhrnberg and Sahban Mroueh
: hardback
書庫2階
Culinary cultures of the Middle East / edited by Sami Zubaida and Richard Tapper
書庫2階
Dining as a Roman emperor : how to cook ancient Roman recipes today / Eugenia Salza Prina Ricotti
書庫2階
The sushi economy : globalization and the making of a modern delicacy / Sasha Issenberg
: hard
書庫2階
The book of soba / James Udesky, with a foreword by William Shurtleff
書庫2階
Recetario mexicano del maíz / [coordinación, María Esther Echeverría y Luz Elena Arroyo]
書庫2階
Pasta : the story of a universal food / Silvano Serventi and Françoise Sabban ; translated by Antony Shugaar
書庫2階
Popped culture : a social history of popcorn in America / Andrew F. Smith
: cloth
書庫2階
Liquid pleasures : a social history of drinks in modern Britain / John Burnett
: hbk
書庫2階