Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen

Author(s)

• Hachisu, Nancy Singleton
• Tanis, David
• 三浦, 健司 ミウラ, ケンジ

Bibliographic Information

Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen

Nancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura

Andrews McMeel Publishing, c2015

Note

Includes bibliographical references (p. [355]) and index

Details

• NCID: BB22719741
• ISBN:
  • 9781449450885
• LCCN: 2014931306
• Country Code: us
• Title Language Code: eng
• Text Language Code: eng
• Place of Publication: Kansas City, Missouri
• Pages/Volumes: xxxiii, 365 p.
• Size: 26 cm
• Classification:
  • LCC : TX724.5.J3
  • DC23 : 641.4/089/956
• Subject Headings:
  • LCSH : Cooking, Japanese
  • LCSH : Food -- Preservation -- Japan
  • LCSH : Japanese -- Food -- Preservation
  • LCSH : Canning and preserving
  • LCSH : Salting of food
  • LCSH : Fermentation
  • LCSH : Fermented foods
  • FREE : Cookbooks. lcgft
• Link:
  • www.loc.gov/catdir/enhancements/fy1605/2014931306-b.html
  • www.loc.gov/catdir/enhancements/fy1605/2014931306-d.html