ENGLISH

Mastering fermentation: recipes for making and cooking with fermented foods

Book information

Publisher
Ten Speed Press
Year
2013
ISBN
978-1-60774-438-2, 1607744384, 978-1-60774-439-9
Language
english
Format
EPUB
Filesize
21 MB (22475217 bytes)
Edition
First edition
Pages
250\0
Time added
2016-12-28 23:29:02

Description

A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a...

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