MARC record from Internet Archive

LEADER: 01877cam a22004097i 4500
001 2014931306
003 DLC
005 20151210084036.0
008 140121t20152015moua b 001 0 eng d
010 $a 2014931306
020 $a9781449450885$q(hardcover)
020 $a1449450881$q(hardcover)
035 $a(OCoLC)ocn910566575
040 $aTOH$beng$cTOH$erda$dBTCTA$dBDX$dIG$$dCPL$dVP@$dYDXCP$dDLC
042 $alccopycat
050 00 $aTX724.5.J3$bH334 2015
082 04 $a641.4/089/956$223
100 1 $aHachisu, Nancy Singleton,$eauthor.
245 10 $aPreserving the Japanese way :$btraditions of salting, fermenting, and pickling for the modern kitchen /$cNancy Singleton Hachisu ; foreword by David Tanis ; photographs by Kenji Miura.
264 1 $aKansas City, Missouri :$bAndrews McMeel Publishing,$c[2015]
264 4 $c©2015
300 $axxxiii, 365 pages :$bcolor illustrations ;$c26 cm
336 $atext$btxt$2rdacontent
337 $aunmediated$bn$2rdamedia
338 $avolume$bnc$2rdacarrier
504 $aIncludes bibliographical references (page 355) and index.
505 0 $aPreserving a way of life -- Salt, wind, and sun -- Miso -- Soy sauce -- Fish sauce -- Rice vinegar, sour plums, and persimmons -- Koji, sake lees, and rice bran -- Tofu, natto, and Konnyaku -- Katsuobushi, Konbu, and Niboshi -- Chile peppers and kimchee -- Sake, Shochu, and tea -- Afterword: The Snow of 2014 -- Glossary of Japanese produce -- Fruits and vegetables by pickling method.
650 0 $aCooking, Japanese.
650 0 $aFood$xPreservation$zJapan.
650 0 $aJapanese$xFood$xPreservation.
650 0 $aCanning and preserving.
650 0 $aSalting of food.
650 0 $aFermentation.
650 0 $aFermented foods.
655 7 $aCookbooks.$2lcgft
700 1 $aTanis, David,$ewriter of foreword.
700 1 $aMiura, Kenji,$d1956-$ephotographer.