Preserving the Japanese Way

Produk Detail:
  • Author : Nancy Singleton Hachisu
  • Publisher : Andrews McMeel Pub
  • Pages : 400 pages
  • ISBN : 9781449450885
  • Rating : /5 from reviews
CLICK HERE TO GET THIS BOOK >>>Preserving the Japanese Way

Download or Read online Preserving the Japanese Way full in PDF, ePub and kindle. this book written by Nancy Singleton Hachisu and published by Andrews McMeel Pub which was released on 11 August 2015 with total page 400 pages. We cannot guarantee that Preserving the Japanese Way book is available in the library, click Get Book button and read full online book in your kindle, tablet, IPAD, PC or mobile whenever and wherever You Like. Preserving the Japanese Way offers an easy to understand road map for preserving fruits, vegetables, and fish through a non-scientific, farm- or fisherman-centric approach. Backdrop to the 80 recipes outlined in this book, are the producers and the artisanal products used to make these salted and fermented foods. The arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with wrinkled grandmas still selling their wares document an authentic view of the inner circle of Japanese life. Recipe methods range from the ultra-traditional: Umeboshi (Salt-Dried Sour Plums, Takuan (Rice Bran Fermented Dried Daikon), and Hakusai (Salt-Fermented Cabbage; to the modern: Shoyu Koji Zucchini Coins, Turnips Pickled in Plum Vinegar, and Melon in Sake Lees. Preserving with Salt & Koji also introduces and demystifies one of the most fascinating ingredients to hit the food scene in a decade: koji. Koji is neither new, nor unusual in the landscape of Japan fermentation but it has quickly become a cult favourite for quick pickling or marinades. Preserving the Japanese Way is a book about community, seasonality as the root of preserved food, and ultimately about why community and seasonality are relevant in our lives today.

Preserving the Japanese Way

Preserving the Japanese Way
  • Author : Nancy Singleton Hachisu
  • Publisher : Andrews McMeel Pub
  • Release : 11 August 2015
GET THIS BOOK Preserving the Japanese Way

Preserving the Japanese Way offers an easy to understand road map for preserving fruits, vegetables, and fish through a non-scientific, farm- or fisherman-centric approach. Backdrop to the 80 recipes outlined in this book, are the producers and the artisanal products used to make these salted and fermented foods. The arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets with wrinkled grandmas still selling their wares document an authentic view of

Preserving the Japanese Way

Preserving the Japanese Way
  • Author : Nancy Singleton Hachisu
  • Publisher : Andrews McMeel Publishing
  • Release : 11 August 2015
GET THIS BOOK Preserving the Japanese Way

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce producer, artisanal vinegar company, 200 hundred-year-old sake producer, and traditional morning pickle markets

Tsukemono

Tsukemono
  • Author : Ole G. Mouritsen,Klavs Styrbæk
  • Publisher : Springer Nature
  • Release : 01 August 2021
GET THIS BOOK Tsukemono

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been steeped or marinated’ (tsuke—steeped; mono—things). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as ‘pickled foods.’ Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar,

Food Artisans of Japan

Food Artisans of Japan
  • Author : Nancy Singleton Hachisu
  • Publisher : Hardie Grant
  • Release : 05 November 2019
GET THIS BOOK Food Artisans of Japan

An intimate deep dive into Japan's diversely rich food landscape with 120 recipes from 7 compelling Japanese chefs and 24 stories of food artisans through the eyes of award-winning author Nancy Singleton Hachisu. In Food Artisans of Japan, Nancy Singleton Hachisu introduces us to the chefs and artisans with whom she has formed lasting relationships following the phenomenal success of her most recent Japan: The Cookbook (Phaidon, 2018) as well her seminal works, Japanese Farm Food (Andrews McMeel, 2012) and Preserving the Japanese Way (Andrews

The Way of the Cocktail

The Way of the Cocktail
  • Author : Julia Momosé
  • Publisher : Clarkson Potter
  • Release : 09 November 2021
GET THIS BOOK The Way of the Cocktail

A rich, transportive guide to the world of Japanese cocktails from acclaimed bartender Julia Momosé of Kumiko “A feast for the senses and a new benchmark for the bartending genre.”—Jim Meehan, author of Meehan’s Bartender Manual and The PDT Cocktail Book With its studious devotion to tradition, craftsmanship, and hospitality, Japanese cocktail culture is an art form treated with reverence. In this essential guide, Japanese American bartender Julia Momosé of Kumiko and Kikkō in Chicago takes us on

Itadakimasu The Food Culture of Japan

Itadakimasu  The Food Culture of Japan
  • Author : Becky A. Brown
  • Publisher : Routledge
  • Release : 17 December 2020
GET THIS BOOK Itadakimasu The Food Culture of Japan

Itadakimasu! The Food Culture of Japan is designed as a first- or second-year college course in Japanese culture for students who have little to no background in the Japanese language, culture, literature, or history. Unlike any other culture text, Itadakimasu! offers a unique approach to learning about culture through a country’s cuisine. This account takes students on an exciting journey into the world of Japanese food culture, both past and present, exploring themes such as regional specialties, annual festivals,

Japan The Cookbook

Japan  The Cookbook
  • Author : Nancy Singleton Hachisu
  • Publisher : Phaidon Press
  • Release : 06 April 2018
GET THIS BOOK Japan The Cookbook

The definitive, home cooking recipe collection from one of the most respected and beloved culinary cultures Japan: The Cookbook has more than 400 sumptuous recipes by acclaimed food writer Nancy Singleton Hachisu. The iconic and regional traditions of Japan are organized by course and contain insightful notes alongside the recipes. The dishes - soups, noodles, rices, pickles, one-pots, sweets, and vegetables - are simple and elegant.

Japanese Farm Food

Japanese Farm Food
  • Author : Nancy Singleton Hachisu
  • Publisher : Unknown
  • Release : 01 June 2021
GET THIS BOOK Japanese Farm Food

Japanese Farm Food, now available in paperback, offers a unique look into life on a Japanese farm through 165 simple, clear-flavored recipes along with personal stories and over 350 stunning photographs. It is a book about love, community, and life in rural Japan. Nancy Singleton Hachisu's second book, Preserving the Japanese Way, nominated for the 2016 James Beard Award in the International Cookbook category, takes a deeper look into the techniques, recipes, and local producers associated with Japanese preserving. Gourmand World Cookbook Awards 2012:

Wild Fermentation

Wild Fermentation
  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Release : 19 August 2016
GET THIS BOOK Wild Fermentation

The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods,

Making Modern Japanese Style Painting

Making Modern Japanese Style Painting
  • Author : Chelsea Foxwell
  • Publisher : University of Chicago Press
  • Release : 20 July 2015
GET THIS BOOK Making Modern Japanese Style Painting

Introduction. Nihonga and the historical inscription of the modern -- Exhibitions and the making of modern Japanese painting -- In search of images -- The painter and his audiences -- Decadence and the emergence of Nihonga style -- Naturalizing the double reading -- Transmission and the historicity of Nihonga -- Conclusion

The Japanese Way of Justice

The Japanese Way of Justice
  • Author : David Ted Johnson
  • Publisher : Oxford University Press on Demand
  • Release : 10 December 2022
GET THIS BOOK The Japanese Way of Justice

The major achievements of Japanese criminal justice are thus inextricably intertwined with its most notable defects, and efforts to fix the defects threaten to undermine the accomplishments."--BOOK JACKET.