Preserving the Japanese Way
Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with local grandmas still selling their wares document an authentic view of the inner…
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V218:
Noch nicht erschienen, September 2021
Produktdetails
- ISBN: 978-1-4494-7152-1
- EAN: 9781449471521
- Produktnummer: 32612524
- Verlag: Andrews McMeel
- Sprache: Englisch
- Erscheinungsjahr: 2015
- Seitenangabe: 400 S.
- Plattform: EPUB
Über den Autor
Native Californian Nancy Singleton Hachisu has lived with her Japanese farmer husband and three sons in their traditional Japanese farmhouse for the last 27 years in rural Japan, where she served as leader of a local Slow Food convivium for more than a decade. Her first book, Japanese Farm Food (Andrews McMeel, September 2012), was praised in the New York Times, London Times, the LA Times and more. TBS and Fuji TV are currently documenting Hachisu's preserving and farm food life in rural Saitama as well as her visits to artisanal producers in more remote areas of Japan.
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