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Mastering fermentation : recipes for making and cooking with fermented foods /

A guide to the art and science of fermented foods provides recipes that progress from simple condiments to more advanced techniques, offering insight into the history and health benefits of fermentation. Full description

Main Author: Karlin, Mary.
Other Authors: Anderson, Ed,
Format: Book
Language: English
Published: Berkeley : Ten Speed Press, 2013
Edition: First edition.
Subjects:
Contents: Fermentation basics --Equipment, ingredients, and troubleshooting --Fermented fruits and vegetables --Legumes, nuts, seeds, and aromatics --Fermented dairy --Fermented grains, breads, and flatbreads --Cured meats and fish --Fermented beverages --Cooking with fermented foods.
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Library Location Call Number Status
Oshkosh Adult New Nonfiction 664.024 K18m Due: 12/23/2014