Preserving the Japanese way : traditions of salting,...

Main
Cookbooks, Food & Wine
Preserving the Japanese way :...

Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen

Nancy Singleton Hachisu

0 / 4.0

როგორ მოგეწონათ ეს წიგნი?

როგორი ხარისხისაა ეს ფაილი?

ჩატვირთეთ, ხარისხის შესაფასებლად

როგორი ხარისხისაა ჩატვირთული ფაილი?

კატეგორია:

Cookbooks, Food & Wine

წელი:

2015

გამომცემლობა:

Andrews McMeel Publishing

ენა:

english

გვერდები:

400

ISBN 10:

1449450881

ISBN 13:

9781449450885

ფაილი:

PDF, 72.37 MB

IPFS:

,

english, 2015

ონლაინ წაკითხვა

ხორციელდება კონვერტაციის -ში

კონვერტაციის -ში ვერ მოხერხდა

შესაძლოა დაგაინტერესოთ

Caroline Gilmartin — Fermented Foods: A Practical Guide

Humphreys, Daniel — Japanese Mochi Recipes: An Easy Guide to Japanese Sweet Mochi

Holly Howe — Fermentation Made Easy! Mouthwatering Sauerkraut: Master an Ancient Art of Preservation, Grow Your Own Probiotics, and Supercharge Your Gut Health

Snell, Delilah — Beginner's Guide to Preserving: Safely Can, Ferment, Dehydrate, Salt, Smoke, and Freeze Food

Kathy Smith — Fermenting: 3 in 1- Guide to Delicious Fermenting Recipes for Vegetables and Herbs+ Fermenting Recipes of Meat Products, Kimchi and Sourdough+ Fermenting Recipes of Fruits and Beverages

Oliver Carlin, Curative Mushrooms — Growing Medicinal Mushrooms At Home The Easy Way: The Simplest & Cheapest Way To Grow Medicinal Mushrooms At Home Even If You Have Never Grown Anything Before Now.

Sandor Ellix Katz — The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

Rachael Rayner — Japanese Mochi Cookbook : Explore the Art of Authentic Japanese Mochi

Maori Murota — Japanese Home Cooking

Kirsten K. Shockey, Christopher Shockey — Fiery Ferments : 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis With Kick, and Other Blazing Fermented Condiments

Sandor Ellix Katz, Michael Pollan — The Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes from around the World

Freeman, Sophia — Japanese Cookbook for Everyday Cooking: Easy & Healthy Japanese Recipes to Cook at Home

Jamie Simpson [Simpson, Jamie] — Eating Wild in Eastern Canada: A Guide to Foraging the Forests, Fields, and Shorelines

Kathryn Lukas; Shane Peterson — The Farmhouse Culture Guide to Fermenting : Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha

Domenica Marchetti — Preserving Italy - Canning, Curing, Infusing, and Bottling Italian Flavors and Traditions

Mars, Brigitte — Dandelion medicine: remedies and recipes to detoxify, nourish, stimulate

Nancy Singleton Hachisu — Japan: The Cookbook

Matt Abergel — Chicken and Charcoal : Yakitori, Yardbird, Hong Kong

Marisa McClellan — Naturally Sweet Food in Jars: 100 Preserves Made with Coconut, Maple, Honey, and More

John Belleme, Jan Belleme, Christina Pirello — Japanese Foods That Heal: Using Traditional Japanese Ingredients to Promote Health, Longevity, & Well-Being

Editors of Time-Life Books — Pork

Hamid A. Dirar — The Indigenous Fermented Foods of Sudan: A Study in African Food and Nutrition

Anita Sánchez — The Teeth of the Lion: The Story of the Beloved and Despised Dandelion

Karen Solomon — Asian Pickles: Japan

Edward R.(Ted) Farnworth — Handbook of Fermented Functional Foods

Jyoti Prakash Tamang — Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values

Hiroko Shimbo — Hiroko's American Kitchen: Cooking with Japanese Flavors

Nancy Singleton Hachisu, Kenji Miura — Japanese Farm Food

Nancy Singleton Hachisu — Japanese Farm Food

Prabir K. Sarkar, M.J. Robert Nout — Handbook of Indigenous Foods Involving Alkaline Fermentation

Yoshio Saito — Okonomiyaki: Japanese Comfort Food

Tiffany Francis-Baker; Julie Bailey — Concise Foraging Guide

Ramesh C. Ray, Montet Didier — Microorganisms and Fermentation of Traditional Foods

Ann Accetta-Scott — The Farm Girl’s Guide to Preserving the Harvest: How to Can, Freeze, Dehydrate, and Ferment Your Garden’s Goodness

Heather Lawless, Jen Mulqueen — The Chickpea Revolution Cookbook

Harumi Kurihara; Tomoko Miyakoda — Harumi's Japanese Cooking: More than 75 Authentic and Contemporary Recipes from Japan's Most Popular Cooking Expert

René Redzepi, David Zilber — The Noma Guide to Fermentation

William Shurtleff, Akiko Aoyagi — The Book of Tempeh

William Shurtleff, Akiko Aoyagi — The Book of Miso: Savory, High-Protein Seasoning

Amanda Feifer — Ferment Your Vegetables: A Fun and Flavorful Guide to Making Your Own Pickles, Kimchi, Kraut, and More

Sandor Ellix Katz — The Art of Fermentation

Sandor Ellix Katz — Wild Fermentation : The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

საკვანძო ფრაზები

დაკავშირებული კოლექციები