Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
by
Nancy Singleton Hachisu
Language: English
Release Date: August 11, 2015
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...