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Oishinbo, a la carte. Japanese cuisine / story by Tetsu Kariya ; art by Akira Hanasaki ; [translation, Tetsuichiro Miyaki ; touch-up & lettering, Kelle Han].

By: Contributor(s): Material type: TextTextLanguage: English Original language: Japanese Publisher: San Francisco, CA : VIZ Media, 2009Copyright date: ©2006Edition: VIZ signature editionDescription: 259 pages : chiefly illustrations ; 21 cmContent type:
  • text
  • still image
Media type:
  • unmediated
Carrier type:
  • volume
ISBN:
  • 9781421521398
  • 1421521393
Other title:
  • Oishinbo. Japanese cuisine
Uniform titles: 美味しんぼアラカルト. English Uniform titles:
  • Oishinbo a ra karuto. 20, Kihon ya sahō o shiru! Nihon ryōri. English
Subject(s): Genre/Form: Summary: "Japanese cuisine introduces us to the fundamental ingredients--rice, sashimi, green tea, and dashi (cooking stock)--that constitute the soul of the Japanese kitchen. In each story we learn about the proper preparation and presentation of different dishes, as well as their history and cultural significance. The result is a moveable feast of a book, as informative as it is engaging."--Cover flap.
Holdings
Item type Home library Collection Call number Materials specified Status Date due Barcode Item holds
Adult Book Adult Book Main Library Graphic Novel Kariya, Tetsu Available 33111008393569
Total holds: 0

Enhanced descriptions from Syndetics:

The best selling and most beloved food manga of all time!

As part of the celebrations for its 100th anniversary, the publishers of the Tōzai News have commissioned the creation of the "Ultimate Menu," a model meal embodying the pinnacle of Japanese cuisine. This all-important task has been entrusted to journalist Yamaoka Shirō, an inveterate cynic who possesses no initiative--but also an incredibly refined palate and an encyclopedic knowledge of food.

Japanese Cuisine introduces us to the fundamental ingredients--rice, sashimi, green tea, and dashi (cooking stock)--that constitute the soul of the Japanese kitchen. In each story we learn about the proper preparation and presentation of different dishes, as well as their history and cultural significance. The result is a moveable feast of a book, as informative as it is engaging.

Original Japanese edition published in 2006 by Shogakukan Inc., Tokyo.

"First printing, January 2009"--Colophon.

Translated from Japanese.

This book reads from right to left.

"Japanese cuisine introduces us to the fundamental ingredients--rice, sashimi, green tea, and dashi (cooking stock)--that constitute the soul of the Japanese kitchen. In each story we learn about the proper preparation and presentation of different dishes, as well as their history and cultural significance. The result is a moveable feast of a book, as informative as it is engaging."--Cover flap.

Rated T for Teen.

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