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Tsukemono: Decoding the Art and Science of Japanese Pickling 1st ed. 2021 edition
Ole G. Mouritsen
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Tsukemono: Decoding the Art and Science of Japanese Pickling 1st ed. 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.
| Media | Boeken Hardcover Book (Boek met harde rug en kaft) |
| Vrijgegeven | 1 juli 2021 |
| ISBN13 | 9783030578619 |
| Uitgevers | Springer Nature Switzerland AG |
| Pagina's | 174 |
| Afmetingen | 242 × 164 × 19 mm · 444 g |
| Taal en grammatica | Duits |
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