Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen
(Book)
641.408 HACHISU
1 available
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Location | Call Number | Status |
---|---|---|
Central Library - Adult Nonfiction - Nonfiction Area | 641.408 HACHISU | On Shelf |
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Hachisu, N. S., Tanis, D., & Miura, K. (2015). Preserving the Japanese way: traditions of salting, fermenting, and pickling for the modern kitchen . Andrews McMeel Publishing.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Hachisu, Nancy Singleton, David Tanis and Kenji Miura. 2015. Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen. Kansas City, Missouri: Andrews McMeel Publishing.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Hachisu, Nancy Singleton, David Tanis and Kenji Miura. Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen Kansas City, Missouri: Andrews McMeel Publishing, 2015.
Harvard Citation (style guide)Hachisu, N. S., Tanis, D. and Miura, K. (2015). Preserving the japanese way: traditions of salting, fermenting, and pickling for the modern kitchen. Kansas City, Missouri: Andrews McMeel Publishing.
MLA Citation, 9th Edition (style guide)Hachisu, Nancy Singleton, David Tanis, and Kenji Miura. Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen Andrews McMeel Publishing, 2015.