Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu

Book Title: Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Publisher: Andrews McMeel Publishing

ISBN: 1449450881

Author: Nancy Singleton Hachisu

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Nancy Singleton Hachisu with Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

  • Japanese Farm Food
  • Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond
  • Donabe: Classic and Modern Japanese Clay Pot Cooking
  • The Artisanal Vinegar Maker's Handbook
  • The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
  • Washoku: Recipes from the Japanese Home Kitchen
  • Japanese Cooking: A Simple Art
  • Kansha: Celebrating Japan's Vegan and Vegetarian Traditions
  • Izakaya: The Japanese Pub Cookbook
  • Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition