Mastering fermentation : recipes for making and cooking with fermented foods
(Book)

Book Cover
Average Rating
Contributors
Anderson, Ed Editor
Published
Berkeley : Ten Speed Press, ©2013.
Status
1 copy, 1 person is on the wait list.
Westover - Adult Nonfiction  1 available
641.42 KARLIN

Copies

LocationCall NumberStatus
Westover - Adult Nonfiction641.42 KARLINAvailable

Description

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More Details

Format
Book
Edition
First edition.
Physical Desc
250 pages : color ; 24 cm
Language
English
ISBN
1607744384, 9781607744382

Notes

Bibliography
Includes bibliographical references (page 243) and index.
Description
Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. -- from Amazon.

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Citations

APA Citation (style guide)

Karlin, M., & Anderson, E. (2013). Mastering fermentation: recipes for making and cooking with fermented foods (First edition.). Ten Speed Press.

Chicago / Turabian - Author Date Citation (style guide)

Karlin, Mary and Ed Anderson. 2013. Mastering Fermentation: Recipes for Making and Cooking With Fermented Foods. Berkeley: Ten Speed Press.

Chicago / Turabian - Humanities Citation (style guide)

Karlin, Mary and Ed Anderson. Mastering Fermentation: Recipes for Making and Cooking With Fermented Foods Berkeley: Ten Speed Press, 2013.

MLA Citation (style guide)

Karlin, Mary., and Ed Anderson. Mastering Fermentation: Recipes for Making and Cooking With Fermented Foods First edition., Ten Speed Press, 2013.

Note! Citation formats are based on standards as of August 2021. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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