Mastering fermentation
Subtitle: recipes for making and cooking with fermented foods
By: Mary Karlin ; photography by Ed Anderson
Contributors: Anderson, Edward Leon, photographer
Edition: First edition.
Publisher: Ten Speed Press
Published: 2013
Language: eng
Number of pages: 250
ISBN-13: 9781607744382; 9781607744399
Copyright date: 2013
Subjects: Fermented foods; Fermentation
Notes: Includes bibliographical references (page 243) and index.
Table of contents: title: Fermentation basics; title: Equipment, ingredients, and troubleshooting; title: Fermented fruits and vegetables; title: Legumes, nuts, seeds, and aromatics; title: Fermented dairy; title: Fermented grains, breads, and flatbreads; title: Cured meats and fish; title: Fermented beverages; title: Cooking with fermented foods.