Database List → Classification of the European Language Books in Toyo Bunko → 検索結果 　 　　　 　 　　　
Classification of the European Language Books in Toyo Bunko
A search found 32 entries.
＊検索結果・書誌詳細に「貴重書」または「貴」と表示されている資料の閲覧を希望される場合には、事前予約が必要となります。詳しくはこちらをご覧ください。
No. 詳細 CallMark Heading TitleAuthor
1
貴 III-14-D-1 Lewis, Cora E., tr. The carbondale cook book of tried & tested recipes prepared by the young lady workers of the Methodist Episcopal Church of carbondale, Penn'a. Chin. text prepared for press by J. H. Ingram.
2
III-14-D-2 Moore, Alice. Chinese recipes. Letters from A. M. to Ethel Moore Rook.
3
III-14-D-3 Shiu, Wong-chan. The Chinese cook book.
4
貴 III-14-D-4 Bosse, Sara & Watanna, Onoto, pseud. Chinese-Japanese cook book.
5
III-14-D-5 Levine, Carl Oscar. Butchering and curing meats in China.
6
貴 III-14-D-6 Calder-Marshall, Adelaide & Bryant, Margaret S., eds. The Anglo-Chinese cook book.
7
貴 III-14-D-7 The Oriental cook book. A guide to marketing and cooking in English and Chinese.
8
III-14-D-8 Lecourt, H. La cuisine chinoise.
9
貴 III-14-D-9 Pfizmaier, August. Alte Nachrichten und Denkwürdigkeiten von einigen Lebensmitteln China's.
10
III-14-D-10 Searle, Townley. Strange newes from China. A first Chinese cookery book.
11
III-14-D-11 Galster, Vernon. Chinese cook book, in plain English.
12
III-14-D-13 Hong, Wallace Yee. The Chinese cook book.
13
III-14-D-14 Calder-Marshall, Mrs. R. & Bryant, Mrs. P. L. The Anglo-Chinese cook book. Eng. & Chin. Vol. 1. English.
14
III-14-D-15 Chen, Tsu-lung. Note on Wang Fu's Ch'a Chiu Lun.
15
III-14-D-16 Chang, K. C., ed. Food in Chinese culture. Anthropological and historical perspectives.
16
III-14-D-17 Anderson, E. N. The food of China.
17
貴 O-3-E-3 Novi tractatus de potu caphè, de Chinensium thé, et de chocolata : à D. M. Notis illustrati.
18
貴 P-III-a-1515 [Giles, Herbert Allen]. Chinese cookery.
19
貴 P-III-a-1516 Vorderman, A. G. Beschrijvende catalogus van Chineesche en Inlandsche voedingsmiddelen van Batavia.
20
貴 P-III-a-1517 Preston, W. P. s' Complete English and Chinese cook book. A simple method of bettering kitchen conditions.
21
貴 P-III-a-2286 A genuine Chinese delicacy.
22
貴 P-III-a-2290 Swallow, R. W. Scenes from the inner life of China: feasting with a provincial governor. With A journey to Wu tai shan, one of the Meccas of Buddhism.
23
貴 P-III-a-2991 Tea. The drink of half the world.
24
貴 P-III-a-2992 Blasdale, Walter C. A description of some Chinese vegetable food materials and their nutritive and economic value.
25
貴 P-III-a-3455 Schlegel, G. De ouderdon van het rooken van tabak.
26
貴 P-III-b-404 Martin, Ch. E. Quelques généralités sur l'alimentation en Chine.
27
貴 P-III-b-685 Wright, Minnie. My Chinese cook.
28
貴 P-III-b-703 Dabry de Thiersant, P[ierre]. Sur les vint et eaux-de-vide fabriques en Chine.
29
貴 P-III-b-1045 Villeneuve, H.de, marq. Vin factice, Tsien-ia de Chine.
30
貴 P-III-c-1 Park, W. H. Alchol in China.
31
貴 P-III-c-2 Park, W. H. Alchol in China.
32
III-14-D-12 Eberhard, Wolfram, tr. Die chinesische Küche. Die Kochkunst des Herrn von Sui-yüan.

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