Nancy Singleton Hachisu, author of Japanese Farm Food, introduces the ancient art of tsukemono, or Japanese pickling, in Preserving the Japanese Way ($40), with recipes for classics like umeboshi (salted sour plums). She describes the magic of koji, a mold essential for sake and miso, and how to harness its umami powers for modern marinades (read: barbecue's BFF).

Price: $40