Semana del libro importado hasta con 50% dcto  Ver más

menú

0
  • argentina
  • chile
  • colombia
  • españa
  • méxico
  • perú
  • estados unidos
  • internacional
portada Tsukemono: The Science and art of Pickled Vegetables: Decoding the art and Science of Japanese Pickling (en Inglés)
Formato
Libro Físico
Editorial
Año
2021
Idioma
Inglés
N° páginas
160
Encuadernación
Tapa Dura
Dimensiones
23.4 x 15.6 x 1.3 cm
Peso
0.44 kg.
ISBN13
9783030578619
N° edición
1

Tsukemono: The Science and art of Pickled Vegetables: Decoding the art and Science of Japanese Pickling (en Inglés)

Ole G. Mouritsen (Autor) · Klavs Styrbæk (Autor) · Springer · Tapa Dura

Tsukemono: The Science and art of Pickled Vegetables: Decoding the art and Science of Japanese Pickling (en Inglés) - Mouritsen, Ole G. ; Styrbæk, Klavs

Libro Nuevo

$ 28.300

$ 56.590

Ahorras: $ 28.290

50% descuento
  • Estado: Nuevo
  • Quedan 100+ unidades
Origen: Estados Unidos (Costos de importación incluídos en el precio)
Se enviará desde nuestra bodega entre el Miércoles 05 de Junio y el Lunes 17 de Junio.
Lo recibirás en cualquier lugar de Chile entre 1 y 3 días hábiles luego del envío.

Reseña del libro "Tsukemono: The Science and art of Pickled Vegetables: Decoding the art and Science of Japanese Pickling (en Inglés)"

One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (つけもの, 漬物). The word, pronounced ‘tskay-moh-noh,’ means ‘something that has been steeped or marinated’ (tsuke―steeped; mono―things). Although tsukemono are usually made from vegetables, some fruits, flowers, and a few rhizomes are also preserved this way; it is, therefore, more accurate to characterize them as ‘pickled foods.’ Their preparation makes use of one or more conservation techniques, involving ingredients such as salt, sugar, vinegar, alcohol, and herbs, in combination with methods including dehydration, marinating in salt and acidic liquids, fermentation, and curing. The process of making tsukemono amounts to more than just a simple way of preserving otherwise perishable fresh produce. Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation. This book goes well beyond explaining the secrets of making crisp tsukemono. The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage the readers of this book to join us in a small culinary adventure that will allow us to expand and diversify our consumption of plant-based foods, which are so vital to our overall well-being. And along the way, there may be a few surprises.

Opiniones del libro

Ver más opiniones de clientes
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)
  • 0% (0)

Preguntas frecuentes sobre el libro

Todos los libros de nuestro catálogo son Originales.
El libro está escrito en Inglés.
La encuadernación de esta edición es Tapa Dura.

Preguntas y respuestas sobre el libro

¿Tienes una pregunta sobre el libro? Inicia sesión para poder agregar tu propia pregunta.

Opiniones sobre Buscalibre

Ver más opiniones de clientes