選択資料から書架並びで前後20冊ずつを表示します。
The essence of Japanese cuisine : an essay on food and culture / Michael Ashkenazi and Jeanne Jacob
書庫2階
Food culture in Japan / Michael Ashkenazi and Jeanne Jacob
alk. paper
書庫2階
Flavor and seasonings : dashi, umami, and fermented foods / Japanese Culinary Academy
: hbk
書庫2階
Introduction to Japanese cuisine : nature, history and culture / Japanese Culinary Academy ; [translation: Center for Intercultural Communication (text) and Kirsten McIvor (featured dish leads and recipes)]
: hardcover
書庫2階
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