An edition of Mastering fermentation
(2013)
Mastering fermentation
recipes for making and cooking with fermented foods
First edition.
by Mary Karlin
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Subjects
Fermented foods, Fermentation, Cooking, FoodShowing 1 featured edition. View all 1 editions?
| Edition | Availability |
|---|---|
1
Mastering fermentation: recipes for making and cooking with fermented foods
2013
in English
- First edition.
1607744384 9781607744382
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Book Details
Table of Contents
Fermentation basics
Equipment, ingredients, and troubleshooting
Fermented fruits and vegetables
Legumes, nuts, seeds, and aromatics
Fermented dairy
Fermented grains, breads, and flatbreads
Cured meats and fish
Fermented beverages
Cooking with fermented foods.
Edition Notes
Includes bibliographical references (page 243) and index.
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Fermentation
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Food and Cooking
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History
- Created July 18, 2019
- 6 revisions
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| December 8, 2022 | Edited by ImportBot | import existing book |
| February 12, 2022 | Edited by ImportBot | import existing book |
| November 13, 2020 | Edited by MARC Bot | import existing book |
| October 10, 2020 | Edited by ImportBot | import existing book |
| July 18, 2019 | Created by MARC Bot | Imported from marc_openlibraries_sanfranciscopubliclibrary MARC record. |