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Tsukemono: Decoding the Art and Science of Japanese Pickling Ole G. Mouritsen 2021 edition
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Tsukemono: Decoding the Art and Science of Japanese Pickling
Ole G. Mouritsen
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (????, ??).
160 pages, 92 Illustrations, color; X, 160 p. 92 illus. in color.
| Medios de comunicación | Libros Hardcover Book (Libro con lomo y cubierta duros) |
| Publicado | 1 de julio de 2021 |
| ISBN13 | 9783030578619 |
| Editores | Springer Nature Switzerland AG |
| Páginas | 174 |
| Dimensiones | 242 × 164 × 19 mm · 414 g |
| Lengua | Alemán |
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