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Book

1 of 1 Copy Available

  • CENTRAL: Second Floor
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Mastering fermentation : recipes for making and cooking with fermented foods

Call Number

  • 664.024 K1854 (CEN)

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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.

Subjects

Added Authors

Ed Anderson

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