Packed with 101 full-color recipes, this slim volume is the perfect introduction to Japanese pickling. Traditionally, many favorite Japanese pickling techniques take days or months. In this book, author Seiko Ogawa demonstrates new methods to make even nukazuke-pickles made in a rich-tasting base that traditionally took weeks to set up--in just one day. Recipes include: SPRING/SUMMER: Marinated Red Cabbage; Speedy Sauerkraut; Kimchee-Style Crosscut Cucumbers; Ginger-Miso Okra; Curried Cauliflower; Pickled Ginger for Sushi; Nukazuke FALL/WINTER: Sesame Eggplant; Carrot Ribbons with Raisins; Thousand-Layer Turnips SPECIAL: Strawberry Syrup (and Strawberry Cream Soda); Honey-Orange Syrup (and Orange Jelly); Wine-Honey Chicken Fritters; Spiced Vinegar; Rosemary Honey For Japanese cooking enthusiasts who already own either book, our book will be a new, updated, refreshing addition to the library. It's the only one to focus on speedy pickles.

Aimed at chemists who teach at the high school and introductory college level, this valuable resource provides the reader with a wealth of knowledge and insight into Dr. Herron's experiences in teaching and learning chemistry. Using specific examples from chemistry to illustrate principles of

learning, the volume applies cognitive science to teaching chemistry and explores such topics as how individuals learn, teaching problem solving, concept learning, language roles, and task involvement. Includes learning exercises to help educators decide how they should teach.

SEIKO OGAWA has written several Japanese cookbooks on streamlined techniques and quick ways to make delicious meals and desserts. She is a popular guest on Japanese television shows and her recipes are regularly featured in women's magazines.