Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Nancy Singleton Hachisu) *Signed* Sourdough Small pieces of jacket lacking

Small pieces of jacket lacking

Caracas: British War Charities

the many international markets

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The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Nancy Singleton Hachisu) *Signed* Sourdough Small pieces of jacket lackingSigned bookplate mounted inside! 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