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Book Cover
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Author Hachisu, Nancy Singleton, author.

Title 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.

Publication Info. Kansas City, Missouri : Andrews McMeel Publishing, [2015]
©2015

Copies

Location Call No. Status
 GDL Library Connection Non-Fiction    641.4089 HAC    DUE 08-05-19
 PAS Central Library Non-Fiction, 3rd Floor    641.4 HAC    Available
 PAS Lamanda Park Branch Non-Fiction    641.4 HAC    Available
1 copy being processed for GDL Central Library Non-Fiction.
Description xxxiii, 365 pages : color illustrations ; 26 cm
text txt rdacontent
unmediated n rdamedia
volume nc rdacarrier
Bibliography Includes bibliographical references (page 355) and index.
Contents 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.
Subject Cooking, Japanese.
Food -- Preservation -- Japan.
Japanese -- Food -- Preservation.
Canning and preserving.
Salting of food.
Fermentation.
Fermented foods.
Genre/Form Cookbooks.
Added Author Tanis, David, writer of foreword.
Miura, Kenji, 1956- photographer.
ISBN 9781449450885 (hardcover)
1449450881 (hardcover)

 
    
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