Preserving the Japanese way : : Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
Book - 2015 641.408 Ha, Adult Book / Nonfiction / Cooking / Canning & Preserving / Hachisu, Nancy 1 On Shelf No requests on this item
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Locations
Call Number: 641.408 Ha, Adult Book / Nonfiction / Cooking / Canning & Preserving / Hachisu, Nancy
On Shelf At: Downtown Library
| Location & Checkout Length | Call Number | Checkout Length | Item Status |
|---|---|---|---|
|
Downtown 2nd Floor 4-week checkout |
641.408 Ha | 4-week checkout | On Shelf |
|
Malletts Adult Books 4-week checkout |
Adult Book / Nonfiction / Cooking / Canning & Preserving / Hachisu, Nancy | 4-week checkout | Due 05-23-2024 |
Preserving a way of life -- Salt, wind, and sun -- Miso -- Soy sauce -- Fish sauce -- Rice vinegar, sour plums, and persimmons -- Koji, sake lees, and rice bran -- Tofu, natto, and Konnyaku -- Katsuobushi, Konbu, and Niboshi -- Chile peppers and kimchee -- Sake, Shochu, and tea -- Afterword: The Snow of 2014 -- Glossary of Japanese produce -- Fruits and vegetables by pickling method.
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PUBLISHED
Kansas City, Missouri : Andrews McMeel Publishing, [2015]
Year Published: 2015
Description: xxxiii, 365 pages : color illustrations ; 26 cm.
Language: English
Format: Book
ISBN/STANDARD NUMBER
9781449450885
1449450881
ADDITIONAL CREDITS
Tanis, David,
Miura, Kenji, 1956-
SUBJECTS
Cooking, Japanese.
Food -- Preservation -- Japan.
Japanese -- Preservation.
Canning and preserving.
Salting of food.
Fermentation.
Fermented foods.
Cookbooks.