Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen
(Book)

Book Cover
Average Rating
Contributors
Tanis, David, author of introduction, etc.
Miura, Kenji, 1956- photographer.
Published
Kansas City, Missouri : Andrews McMeel Publishing, [2015].
Format
Book
ISBN
9781449450885, 1449450881
Physical Desc
xxxiii, 365 pages : color illustrations ; 26 cm
Status
Lawson McGhee Library - Books
641.4 HACH
1 available

Copies

LocationCall NumberStatus
Lawson McGhee Library - Books641.4 HACHOn Shelf
Cedar Bluff Branch Library - Books641.4 HACHChecked Out

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Published
Kansas City, Missouri : Andrews McMeel Publishing, [2015].
Language
English
ISBN
9781449450885, 1449450881

Notes

Bibliography
Includes bibliographical references (page 355) and index.

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Citations

APA Citation, 7th Edition (style guide)

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. 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 Andrews McMeel Publishing, 2015.

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.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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