Mastering fermentation : recipes for making and cooking with fermented foods

Karlin, Mary, author.

Book 2013

Item Details & Discovery

Explore Topics & Themes:

Fermentation

Fermented foods

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Cookbooks

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ISBN:

9781607744382
1607744384

Edition:

First edition

Description:

250 pages : colour illustrations ; 24 cm

Notes:

Includes bibliographical references and index

Contents:

Fermenting basics
Equipment, ingredients, and troubleshooting
Fruits and vegetables
Legumes, nuts, and aromatics
Fermented dairy
Fermented grains, breads, and flatbreads
Cured meat and fish
Fermented beverages
Cooking with fermented foods

LCCN:

2013002413

Control Number:

929238

Other Authors:

Anderson, Ed (Edward Charles), photographer

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