Ta knjiga je v tujem jeziku: Angleščina
Lastnosti knjige
- Jezik: Angleščina
- Založnik: Chelsea Green Publishing Co
- Vezava: Knjiga – Trda vezava
- Število strani: 352
Originalni opis knjige
The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine