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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 (????, ??).
174 pages, 96 Illustrations, color; XI, 174 p. 96 illus. in color.; 96 Illustrations, color; XI, 174
| Medios de comunicación | Libros Paperback Book (Libro con tapa blanda y lomo encolado) |
| Publicado | 2 de julio de 2022 |
| ISBN13 | 9783030578640 |
| Editores | Springer Nature Switzerland AG |
| Páginas | 174 |
| Dimensiones | 150 × 220 × 10 mm · 296 g |
| Lengua | Alemán |
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