Hugendubel.info - Die B2B Online-Buchhandlung 

Merkliste
Die Merkliste ist leer.
Bitte warten - die Druckansicht der Seite wird vorbereitet.
Der Druckdialog öffnet sich, sobald die Seite vollständig geladen wurde.
Sollte die Druckvorschau unvollständig sein, bitte schliessen und "Erneut drucken" wählen.

Tsukemono

Decoding the Art and Science of Japanese Pickling
BuchGebunden
174 Seiten
Englisch
Springererschienen am01.07.20211st ed. 2021
One of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (ã¤ããã®, 漬ç©).mehr
Verfügbare Formate
BuchGebunden
EUR32,09
BuchKartoniert, Paperback
EUR29,95
E-BookPDF1 - PDF WatermarkE-Book
EUR28,88

Produkt

KlappentextOne of the best-kept secrets of Japanese cuisine is a range of side dishes known as tsukemono (ã¤ããã®, 漬ç©).
Details
ISBN/GTIN978-3-030-57861-9
ProduktartBuch
EinbandartGebunden
Verlag
Erscheinungsjahr2021
Erscheinungsdatum01.07.2021
Auflage1st ed. 2021
Seiten174 Seiten
SpracheEnglisch
Gewicht437 g
IllustrationenXI, 174 p. 96 illus. in color.
Artikel-Nr.49009614

Inhalt/Kritik

Inhaltsverzeichnis
Tsukemono-a Japanese culinary art based on the science of preservation.- Vegetables and tsukemono-made for each other.- The many varieties of tsukemono.- Salt, taste, mouthfeel, and colour.- Techniques and methods.- Tsukemono for everyone.- Tsukemono in Japan.- Tsukemono, nutrition, and wellness.- Wabi, tsukemono, and esthetics.- Indexmehr

Schlagworte

Autor

Ole G. Mouritsen is a research scientist and professor of gastrophysics and culinary food innovation at Copenhagen University. His work focuses on basic sciences and their applications within the fields of biotechnology, biomedicine, and food. He is the recipient of numerous prizes for his work and for research communication. His extensive list of publications includes several monographs, several of them co-authored with Klavs Styrbæk, which integrate scientific insights with culinary perspectives and have been nominated three times for Gourmand Best in the World Awards. Currently, Ole is president of The Danish Gastronomical Academy and director of the National Danish Taste Center "Taste for Life."
Klavs Styrbæk is a professional chef who owns and operates STYRBÆKS together with his wife, Pia. By combining a high standard of craftsmanship, sparked by curiosity-driven enthusiasm, he has created a gourmet center where the quality of the food and enjoyment of it are consistently excellent and where people can come to learn and take their culinary skills to a whole new level.