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Tsukemono: Decoding the Art and Science of Japanese Pickling 2021 edition
Ole G. Mouritsen
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Tsukemono: Decoding the Art and Science of Japanese Pickling 2021 edition
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.
| Medie | Bøger Hardcover bog (Bog med hård ryg og stift omslag) |
| Udgivet | 1. juli 2021 |
| ISBN13 | 9783030578619 |
| Forlag | Springer Nature Switzerland AG |
| Antal sider | 174 |
| Mål | 242 × 164 × 19 mm · 444 g |
| Sprog | Tysk |
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