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Fermenting for dummies

Author: Marni Wasserman; Amy Jeanroy
Publisher: Hoboken, NJ : John Wiley & Sons, Inc., [2019] ©2019
Series: --For dummies.
Edition/Format:   Print book : EnglishView all editions and formats
Summary:
Provides step-by-step information for cooks, homesteaders, farmers and food lovers of any kind who want to develop a deeper understanding and appreciation for one of the oldest forms of food preservation: fermenting. Includes 100+ recipes.
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Genre/Form: Cookbooks
Document Type: Book
All Authors / Contributors: Marni Wasserman; Amy Jeanroy
ISBN: 9781119594208 1119594200
OCLC Number: 1080649286
Notes: Includes index.
Description: xvi, 318 pages, 8 unnumbered pages of plates : illustrations (some color) ; 24 cm.
Contents: Getting started with fermenting --
Vegetables, fruits, condiments, and salsas --
Grains, seeds, nuts, and beans --
Meat, dairy, and eggs --
Beer, wine, and other beverages --
The part of tens.
Series Title: --For dummies.
Responsibility: by Marni Wasserman and Amy Jeanroy.

Abstract:

Provides step-by-step information for cooks, homesteaders, farmers and food lovers of any kind who want to develop a deeper understanding and appreciation for one of the oldest forms of food preservation: fermenting. Includes 100+ recipes.

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