Preserving the Japanese way : traditions of salting, fermenting, and pickling for the modern kitchen
(Book)
Author
Contributors
Published
Kansas City, Missouri : Andrews McMeel Publishing, [2015].
Status
Central - Adult Nonfiction
641.5952 HACHI
1 available
641.5952 HACHI
1 available
Copies
| Location | Call Number | Status |
|---|---|---|
| Central - Adult Nonfiction | 641.5952 HACHI | Available |
Description
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More Details
Published
Kansas City, Missouri : Andrews McMeel Publishing, [2015].
Format
Book
Physical Desc
xxxiii, 365 pages : color ; 26 cm
Language
English
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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