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Mastering Fermentation : : Recipes for Making and Cooking With Fermented Foods

Karlin, Mary. Book - 2013 664.024 Ka None on shelf No requests on this item Community Rating: 4.2 out of 5

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	664.024 Ka	4-week checkout	Due 05-21-2024

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.

REVIEWS & SUMMARIES

Library Journal Review
Booklist Review
Summary / Annotation
Excerpt
Author Notes

COMMUNITY REVIEWS

Fermented Foods submitted by i'm a blobfish on June 28, 2019, 9:48pm Quite a nice book for introduction to fermentation. Though if you have the basics of fermentation already down, you should find a different book because the book doesn't really help you if you are trying to adjust the flavor to your preference.

PUBLISHED
Berkeley : Ten Speed Press, 2013.
Year Published: 2013
Description: 250 pages : color illustrations ; 24 cm.
Language: English
Format: Book

ISBN/STANDARD NUMBER
1607744384
9781607744382

ADDITIONAL CREDITS
Anderson, Ed

SUBJECTS
Fermented foods.
Fermentation.
Cookbooks.