$40.00 – Sold Out
Hardcover: 400 pages
Publisher: Andrews McMeel Publishing (Aug11, 2015)
Dimensions: 8.2" x 9.9"
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 repertoire. Documentary-quality photo essays reveal the local Japanese communities that support these long-established preservation practices. It is by Nancy Singleton Hachisu, author of Japanese Farm Food.