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  • Karlin, Mary.
  • Fermented foods.
  • Fermentation.
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    Mastering fermentation : recipes for making and cooking with fermented foods / Mary Karlin ; photography by Ed Anderson.
    by Karlin, Mary.
    Berkeley : Ten Speed Press, [2013]
  • Fermented foods.
  • Fermentation.
  • Added Author: 
    Anderson, Ed, photographer.
    9781607744382 :
    1607744384 :
    Bib #: 
    250 pages : color illustrations ; 24 cm
    First edition.
    Fermentation basics -- Equipment, ingredients, and troubleshooting -- Fermented fruits and vegetables -- Legumes, nuts, seeds. and aromatics -- Fermented dairy -- Fermented grains, breads, and flatbreads -- Cured meat and fish -- Fermented beverages -- Cooking with fermented foods.
    Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance, an appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level.--Excerpted from p. [2] of cover.
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    LocationCollectionCall No.StatusDue DateItem Type 
    Clearwater Public Library(F) Nonfiction Collection664.024 KarCheck Shelves BookRequest This Copy
    Clearwater Public Library(F) Nonfiction Collection664.024 KarChecked Out12/09/2014BookRequest This Copy

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