Foods from fermentation, natural foods
By: prepared by Leona W. Thompson
Contributors: Johnson, Evangelyn D.
Edition: Short version
Series: Brieflet -- #38; Brieflet (University of Vermont. Extension Service) -- no. 38
Publisher: Extension Service, University of Vermont
Published: 197u
Place of publication: Burlington, Vt
Language: eng
Subjects: Fermented foods; Cooking (Natural foods); American Cooking
Other titles: Natural foods
Notes: Title from cover.

Includes: Recipes from Mrs. Evangelyn D. Johnson, Bristol, Vermont.