Cookbooks, cooking reads, and books about food
Blurb: A DIY guide to making the salty, sweet, tangy, and sometimes spicy pickles of Japan, featuring 16 recipes for traditional tsukemono as well as new favorites with innovative ingredients and techniques. For Asian food aficionados and preservers and picklers looking for new frontiers, the …
Hiroko Shimbo’s latest book, Hiroko’s American Kitchen, is written in “the spirit of Japan’s culinary history.” In the introduction, Hiroko makes a point to mention that his recipes are not fusion but rather extensions of Japanese cooking – where the evolution is constantly happening. Hiroko …