The essence of Japanese cuisine
Subtitle: an essay on food and culture
By: Michael Ashkenazi and Jeanne Jacob.
Contributors: Jacob, Jeanne.
Publisher: Curzon Press
Published: 2000
Place of publication: Richmond, Surrey, UK
Language: eng
Number of pages: 252
Subjects: Cookery, Japanese.; Japan -- Social life and customs.
Notes: Includes bibliographical references and index.