Preserving the Japanese Way Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen |
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| Author:
| Hachisu, Nancy Singleton |
| ISBN: | 978-1-4494-5088-5 |
| Publication Date: | Aug 2015 |
| Publisher: | Andrews McMeel Publishing
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| Book Format: | Hardback |
| List Price: | USD $50.00USD $50.00 |
Book Description:
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Introducing straightforward Japanese methods of salting, pickling, and fermenting that are approachable and east to integrate into a Western cooking.
Introducing straightforward Japanese methods of salting, pickling, and fermenting that are approachable and east to integrate into a Western cooking.