Mastering fermentation recipes for making and cooking with fermented foods (Book, 2013) [WorldCat.org]
skip to content
Mastering fermentation recipes for making and cooking with fermented foods Preview this item
ClosePreview this item
Checking...

Mastering fermentation recipes for making and cooking with fermented foods

Author: Mary Karlin; Ed Anderson
Publisher: Berkeley Ten Speed Press [2013]
Edition/Format:   Print book : English : 1. edView all editions and formats
Rating:

(not yet rated) 0 with reviews - Be the first.

Subjects
More like this

Find a copy online

Links to this item

Find a copy in the library

&AllPage.SpinnerRetrieving; Finding libraries that hold this item...

Details

Material Type: Internet resource
Document Type: Book, Internet Resource
All Authors / Contributors: Mary Karlin; Ed Anderson
ISBN: 9781607744382 1607744384 9781607744399 1607744392
OCLC Number: 931079194
Description: 250 Seiten zahlreiche Illustrationen 24 cm
Contents: Fermenting basicsEquipment, 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.
Responsibility: Mary Karlin. Potography by Ed Anderson

Reviews

User-contributed reviews
Retrieving GoodReads reviews...
Retrieving DOGObooks reviews...

Tags

Be the first.
Confirm this request

You may have already requested this item. Please select Ok if you would like to proceed with this request anyway.

Close Window

Please sign in to WorldCat 

Don't have an account? You can easily create a free account.