Lindsay’s Reviews > Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen > Status Update

Finished the 20-plus page foreword, and I am not encouraged by the number of editorial errors thus far: awkward sentence constructions, obvious typos (umbeboshi, really?), and outdated information regarding a grocery in Portland that closed a year before publication. Plus, the paper they chose for the book smells weird.