The Japanese art of PICKLING & FERMENTING (Calligraphic SIGNED COPY)

James Beard Award winner (Single subject), also nominated for Visual category.
It's Yoko's debut cookbook! It's all about Japanese pickling & fermenting. It's very beautiful hard cover book (I love this cover texture & feeling!!), even just as an object. And inside is....full of stunning photographies and many family recipes. All recipes have my illustrations - step by step instruction. I lOVE looking at these pickles in the beautiful plates as I love plates, especially handmade warm plates. Humble beauty. I hope you enjoy it, and gift it to somebody you love & care. And, tell me your favourite photography, illustration and the recipe from this book. 

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Hard cover - 288 pages
Signed copy
Publisher: Smith Street Books
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Discover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious, preserved vegetables at home.

In The Japanese Art of Pickling & Fermenting, preserving expert Yoko Nakazawa shares her lifelong passion of pickling and fermenting ingredients using age-old techniques that have been passed down the generations.

Yoko grew up in rural Japan and helped her parents preserve the glut of their vegetable patch every season using ancient Japanese fermenting techniques. Upon moving to Australia, Yoko started to grow and preserve her own vegetables and began sharing her knowledge and recipes for pickling and fermenting all kinds of produce.

In this book Yoko explains the difference between pickles and ferments, and guides us through the preserving process, from salt ratios and chopping techniques to fermenting times and storage. Along the way, Yoko shares personal stories from her childhood and experiences growing and fermenting vegetables in Australia, making this book not only a practical guide filled valuable knowledge, but also a book filled with love.