Tsukemono: Sprøde grøntsager på japansk

by Ole G. Mouritsen, Klavs Styrbæk

Tsukemono fremstilles oftest af grøntsager, men også af frugter; og vi vil måske kalde det ?syltede sager.’ Tsukemono er dog langt mere end bare en måde at konservere frugt og grønt på.



Bogen er det første forsøg, også i international sammenhæng, på at bringe den japanske tradition med tsukemono ind i en større sammenhæng, som også omfatter kulturhistorie, videnskaben bag tilberedningsteknikkerne og smagen, alt sammen kombineret med forfatternes personlige erfaringer med i en årrække at have interesseret sig for og konkret arbejdet med at lave sprøde grøntsager inspireret af det japanske køkken.

Genres: Cookbooks, Food

ebook

Published October 10, 2017

Reviews

[Equipment Hardy]

I felt like I retained very little information. It wasn't really what I was looking for, which was something more akin to a recipe book or how-to. It was very heavy on the science portion. I liked reading about the history and the historical significance of the food, but got lost when talking about it at a cellular level.

Side note: I do take issue with the author equating autism to a disease like cancer and stating that a certain diet can 'cure' it. It makes me question their integrity. This is only brought up in one paragraph in the book, so its not a major problem but it is something I found disagreeable.

[Diana]

Not a lot of recipes, but a fascinating and beautifully photographed look at the science and history of tsukemono