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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 (????, ??).
174 pages, 96 Illustrations, color; XI, 174 p. 96 illus. in color.; 96 Illustrations, color; XI, 174
| Medie | Bøger Paperback Bog (Bog med blødt omslag og limet ryg) |
| Udgivet | 2. juli 2022 |
| ISBN13 | 9783030578640 |
| Forlag | Springer Nature Switzerland AG |
| Antal sider | 174 |
| Mål | 296 g |
| Sprog | Tysk |
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