Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen

Nancy Singleton Hachisu

400 pages • first pub 2015 (editions)

nonfiction informative lighthearted medium-paced
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Preserving the Japanese Way, nominated for a 2016 James Beard Award in the International Cookbook category, introduces Japanese methods of salting, pickling, and fermenting that are approachable and easy to integrate into a Western cooking reperto...

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