By Nancy Singleton Hachisu
“In Japan, pickling, fermenting, and salting are increased as a scrumptious and sophisticated paintings shape, person who Nancy Singleton Hachisu has mastered. This is a beautiful, thoughtful—dare I say spiritual—guide to the area of jap pickling written with readability and a deep admire for approach and culture. Nancy is familiar with that salting cherry blossoms and drying squid aren’t on the subject of keeping foods—it's approximately holding a manner of life.”
—Rick Bayless, writer of Authentic Mexican and proprietor of Frontera Grill
“In her first beautiful e-book, Nancy delved into the soul of eastern state cooking. during this wonderful new quantity, we're brought to the myriad methods of retaining and fermenting that, just like the writing and images, spotlight the mild attractiveness and lovely endurance of jap cookery.”
—Edward Lee, writer of Smoke & Pickles and proprietor of 610 Magnolia
“Even in the event you by no means yearned to make your individual miso or pickle your individual greens, this pretty booklet will swap your brain. It’s virtually most unlikely to turn via those pages with no desirous to sign up for Nancy Singleton Hachisu within the wonderful meditation of her cooking. This ebook is not like the rest available in the market, and each critical prepare dinner probably want to personal it.”
—Ruth Reichl, writer of Tender on the Bone and previous editor-in-chief of Gourmet Magazine
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Additional info for Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen by Nancy Singleton Hachisu
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