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Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s
the many international markets
and many more popular flavors of the day
buttered beets
Small pieces of jacket lacking
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Nancy Singleton Hachisu) *Signed* Sourdough Sean Brock is the chefSigned bookplate mounted inside! Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm or fisherman centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of
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