Mastering fermentation : recipes for making and cooking with fermented foods

Author

Mary Karlin

Call Number

• 664.024 K1854 (CEN)

Browse similar titles by call number

Edition

First edition.

Publication Information

Berkeley : Ten Speed Press, [2013]

Physical Description

250 pages : color illustrations ; 24 cm

Contents

• 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.