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1) Preserving the Japanese way: traditions of salting, fermenting, and pickling for the modern kitchen
Author
Pub. Date
[c2015].
Description
This book offers a clear road map for preserving fruits, vegetables,and fish through a traditional, farmer or fisherman-centric into a Western cooking repertoire. An essential backdrop to the 125 recipes outlined in this book are portraits of the producers and artisanal products used to make these salted and fermented foods. Recipe methods range from the ultra-traditional to the modern.
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