Canadiana Includes bibliographical references and index
Contents:
Understanding : Fermentation fundamentals Fermentation equipment: what you need A guide to the best legumes and grains for fermentation Making : Getting started, spontaneous ferments (a.k.a. wild fermentation) Natto and its alkaline cousins Tempeh (and other Indonesian ferments) Koji Amazake and other koji ferments Miso and other fermented bean pastes, plus tasty sauces Eating : Building blocks of flavor: tasty sauces, pickles, and condiments New ways to start the day Smaller bites Larger bites Sweet umami: desserts
