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Voce dell'archivio:
9780870113994 - Shizuo Tsuji: Japanese Cooking: A Simple Art - Libro

Shizuo Tsuji (?):

Japanese Cooking: A Simple Art (1980) (?)

Consegna da: Stati Uniti d'AmericaLibro è in lingua ingleseQuesto libro è un libro con copertina rigida non un libro in brossuraNuovo libro
ISBN:

9780870113994 (?) o 0870113992

, IN INGLESE, Kodansha USA, rilegato in tela, Nuovo
Spese di spedizione per: AUT
U.S.A.: Kodansha USA, 1980. Book. New. Hardcover. 1st Edition. New oversized likely first edition red cloth hardcover in new dust jacket. Lightly shelf worn with a lower corner bump but generally very clean, crisp and unread. Contains over 220 recipes with illustrations and color photos..
Dati da 30/04/2016 00:16h
ISBN (notazioni alternative): 0-87011-399-2, 978-0-87011-399-4
Voce dell'archivio:
9780870113994 - Japanese Cooking : A Simple Art by Shizuo Tsuji (1980, Hardcover) Excellent - Libro

Japanese Cooking : A Simple Art by Shizuo Tsuji (1980, Hardcover) Excellent (?)

Consegna da: Stati Uniti d'AmericaLibro è in lingua ingleseQuesto libro è un libro con copertina rigida non un libro in brossuraLibri usati, non un nuovo libro.
ISBN:

9780870113994 (?) o 0870113992

, IN INGLESE, rilegato in tela, Usato
Tipo di spedizione: Free, Spedizione gratuita: Weltweit, Ubicazione del prodotto: 05403 South Burlington,VT,USA, Spedizione gratuita
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Categoria: Cookbooks
Dati da 31/05/2016 11:38h
ISBN (notazioni alternative): 0-87011-399-2, 978-0-87011-399-4
Voce dell'archivio:
9780870113994 - Tsuji, Shizuo (with the assistance of Mary Sutherland).: JAPANESE COOKING ; A SIMPLE ART. Introduction by M.K.F. Fisher. - Libro

Tsuji, Shizuo (with the assistance of Mary Sutherland). (?):

JAPANESE COOKING ; A SIMPLE ART. Introduction by M.K.F. Fisher. (1980) (?)

Consegna da: Stati Uniti d'AmericaLibro è in lingua ingleseQuesto libro è un libro con copertina rigida non un libro in brossura
ISBN:

9780870113994 (?) o 0870113992

, IN INGLESE, Tokyo etc.1980. Kodansha. rilegato in tela, con sovraccoperta
dark red cloth hardbound 4to ~ (quarto). large book. dustwrapper in protective plastic book jacket cover. fine cond. binding square & tight. covers clean. edges clean. contents free of all markings. dustwrapper in fine cond. not worn or torn or price clipped. nice clean copy. no library markings or store stamps, no stickers or bookplates, no names, no inking , no underlining, no remainder markings etc ~. looks new.like new. 9th printing ( # 9 in # line). illustrated 1/2 title, frontis. & title pg. 517p. 5 appendices. index.Illustrated by S. Katakura. "over 220 recipes. 510 scetches. 16 color pages. chart of north american and japanese fish. extensive list of shops in north america where ingredients can be purchased. calorie and weight chart of typical japanese foods. metric conversion tables." cookbooks. cuisine. ethnic cuisine. international cuisine. japanese cuisine. cucina. cocina. dashi. suimono. shirumono.sashimi. yakimono. mushimono. nimono. agemono. sunomono. aemono. nabemono. gohanmono. sushi. menrui. tsukemono. okashi. tea and saki. ~Japanese food continues to grow in popularity in the United States. Yet enjoyment of Japanese cooking is still largely limited to an occasional night out at a Japanese restaurant, and for far too long it has been assumed that this food is difficult to make in one's own kitchen. Actually, Japanese cooking is surprisingly simple. Raw ingredients should be glistening fresh and of the best quality, and flavors, however elaborate, are built up from just two basic seasonings~dashi, an easily made, delicate stock, and shoyu, naturally brewed Japanese soy sauce. This cookbook is much more than an accumulation of recipes. In his preface, the author (whom Craig Claiborne calls "a sort of Renaissance man of Japanese and world gastronomy") discusses the essence of Japanese cooking, with its emphasis on simplicity, a balance of textures, colors, and flavors, seasonal freshness, and beauty of presentation. The expertise of the staff of the professional cooking school headed by the author is evident throughout the book. After introducing ingredients and utensils, the 20 chapters of Part One are made up of lessons presenting all the basic Japanese cooking methods and principal types of prepared foods~grilling, simmering, steaming, noodles, sushi, pickles, and so on~with accompanying basic model recipes. Part Two consists of 130 carefully selected recipes. These range from simple dishes for daily fare to well~chosen challenges for the adventurous cook. Together with the 90~odd recipes included in Part One, these enable the cook to build up a repertory, dish by dish, from the basic everyday "soup and three" formula to a gala banquet. Whether preparing a snack for oneself or something special for friends, readers will find themselves reaching for this volume. Japanese Cooking,' A Simple Art is a sourcebook of cooking concepts and recipes from one of the world's outstanding culinary traditions. Shizuo Tsuji is the head of the Ecole Technique Hoteliere Tsuji in Osaka, the largest school training professional chefs in Japan; the author of twenty~nine books on gastronomy, travel, and music; the owner of one of the world's largest private collections of Bach recordings; an honorary recipient of the Meilleur Ouvrier de France award, presented to him by the French government for his mastery and promotion of French cuisine; and Japan's leading figure in the international gastronomic community. Born the son of a baker, Tsuji graduated from prestigious Waseda University in Tokyo with a degree in French literature, and then found a job as an Osaka~based reporter for the Tokyo daily, the Yomiuri Shimbun. It was after being given an assignment to write a feature article on cooking schools in Japan that he traded pen for pan and, with the encouragement of his entrepreneur father~in~law, devoted several years of intensive study to Japanese cooking before going abroad to train with the great chefs of Europe. Tsuji retur
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Dati da 31/05/2016 11:38h
ISBN (notazioni alternative): 0-87011-399-2, 978-0-87011-399-4
Voce dell'archivio:
9780870113994 - Japanese Cooking : A Simple Art by Shizuo Tsuji (1980, Hardcover) - Libro

Japanese Cooking : A Simple Art by Shizuo Tsuji (1980, Hardcover) (?)

Consegna da: Stati Uniti d'AmericaLibro è in lingua ingleseQuesto libro è un libro con copertina rigida non un libro in brossuraLibri usati, non un nuovo libro.
ISBN:

9780870113994 (?) o 0870113992

, IN INGLESE, rilegato in tela, Usato
Tipo di spedizione: Flat, Spedizione gratuita: Weltweit, Ubicazione del prodotto: 02915 Riverside,RI,USA
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Categoria: Nonfiction
Dati da 30/11/2016 13:26h
ISBN (notazioni alternative): 0-87011-399-2, 978-0-87011-399-4
Voce dell'archivio:
9780870113994 - Japanese Cooking : A Simple Art by Shizuo Tsuji (1980, Hardcover) - Libro

Japanese Cooking : A Simple Art by Shizuo Tsuji (1980, Hardcover) (?)

Consegna da: Stati Uniti d'AmericaLibro è in lingua ingleseQuesto libro è un libro con copertina rigida non un libro in brossuraLibri usati, non un nuovo libro.
ISBN:

9780870113994 (?) o 0870113992

, IN INGLESE, rilegato in tela, Usato
Tipo di spedizione: Calculated, Spedizione gratuita: Vereinigte Staaten von Amerika, Ubicazione del prodotto: 78641 Leander,TX,USA, più spese di spedizione
Festpreisangebot
Categoria: Cookbooks
Dati da 30/11/2016 13:26h
ISBN (notazioni alternative): 0-87011-399-2, 978-0-87011-399-4

9780870113994

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