Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Nancy Singleton Hachisu) *Signed* Sourdough she proves that dining in

she proves that dining in brings you just as much joy as eating out

The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels

which brought taste and style to eating outdoors (in the daytime)

Sean Brock is the chef behind the game-changing restaurants Husk and McCrady’s

Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen (Nancy Singleton Hachisu) *Signed* Sourdough she proves that dining inSigned bookplate mounted inside! Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm or fisherman centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of