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the pantry and the method, by Dr. Pérez-Calvo

The pantry and the method, explained from Dr. Pérez-Calvo's books — with the recipes where you can see them in practice.

Kuzu root: its properties in cooking, where it comes from and how to use it

Kuzu root: its properties in cooking, where it comes from and how to use it

Kuzu is a white root starch that thickens and sets sauces, soups and desserts. Learn what kuzu root is, where it comes from and how to use it in cooking.

Umeboshi (Japanese Pickled Plum): What It Is, Its Culinary Properties and How to Use It

Umeboshi (Japanese Pickled Plum): What It Is, Its Culinary Properties and How to Use It

Umeboshi: what the Japanese pickled plum is, its culinary properties and how to use it, per Dr. Pérez-Calvo. Step-by-step recipes in the collection.

Kuzu root and umeboshi (pickled plum): what ume-sho-kuzu is and how to make it

Kuzu root and umeboshi (pickled plum): what ume-sho-kuzu is and how to make it

Kuzu root and umeboshi (pickled plum) form the ume-sho-kuzu from Dr. Pérez-Calvo's recipe book. Learn what they are, where they come from and how it's made.