Preserving the Japanese way - Nancy Singleton Hachisu (B-130-1-162)

Preserving the Japanese way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a traditional, farmer- or fisherman-centric approach. These methods are easy to integrate into a Western cooking repertoire. An essential backdrop to the 125 recipes outlined in this book are portaits of the prodcers and artisinal products used to make these salted and fermented foods. 

Language: English
Cover: Hardcover
ISBN: 9781449450885