Richard Hosking – författare
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5 produkter
Illustrated Dictionary of Japanese Food
Ingredients, Preparations and Culture
Häftad, 2026
176 kr
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Nominated for the Glenfiddich Food Book of the Year Award—now with hundreds of full color photographs!"A must for anyone interested in the cuisine of Japan." —Saveur Magazine"Newly typeset and featuring a fascinating and informative new foreword by Japanese cookbook author Debra Samuel, The …
Dictionary of Japanese Food
Ingredients & Culture
E-bok, 2015
150 kr
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Nominated for the Glenfiddich Food Book of the Year Award, this timeless volume is the first and only book of its kind on the subject. A Dictionary of Japanese Food helps food lovers around the world decipher the intricacies and nuances of Japanese cooking and its ingredients. Definitions in …
Wild Food
Proceedings of the Oxford Symposium on Food and Cookery 2004
Av Prospect Books, Richard Hosking
Häftad, 2006
403 kr
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The Oxford Symposium on Food and Cookery continues to be the premier English conference on this topic, gathering academics, professional writers and amateurs from Britain, the USA, Australia and many other countries to discuss contributions on a single agreed topic. Prospect Books has published …
Eggs in Cookery
Proceedings of the Oxford Symposium on Food and Cookery 2006
Häftad, 2007
397 kr
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The 25th Oxford Symposium on Food & Cookery was on the subject of Eggs in Cooking. One hundred and forty delegates came from all over the world, including most of the countries of Western and Central Europe, North and South America, the Middle East and Australia, as well as Southeast Asia, China …
Food and Language
Proceedings of the Oxford Symposium on Food and Cookery 2009
Av Prospect Books, Richard Hosking
Häftad, 2010
373 kr
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Cooking may be simply the provision of nourishment palatable to the human body, but it needs language to soar beyond the kitchen stove and a viable vocabulary to make communication between cooks and diners profitable and possible. This is the rich field for the collective endeavours of the 28th …
