Mastering fermentation : recipes for making and cooking with fermented foods
Anderson, Edward Charles, Karlin, Mary
A guide to the art and science of fermented foods provides recipes that progress from simple condiments to more advanced techniques, offering insight into the history and health benefits of fermentation.
Abstract: A guide to the art and science of fermented foods provides recipes that progress from simple condiments to more advanced techniques, offering insight into the history and health benefits of fermentation.
Although fermentation has an ancient history, fermented foods are currently experience a renaissance. They appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Karlin explains essential equipment, ingredients, process and techniques, with delicious results.
Abstract: A guide to the art and science of fermented foods provides recipes that progress from simple condiments to more advanced techniques, offering insight into the history and health benefits of fermentation.
Although fermentation has an ancient history, fermented foods are currently experience a renaissance. They appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Karlin explains essential equipment, ingredients, process and techniques, with delicious results
Year:
2013
Edition:
First edition
Publisher:
Ten Speed Press
Language:
english
Pages:
250
ISBN 10:
1607744392
ISBN 13:
9781607744399
File:
MOBI , 20.46 MB
IPFS:
,
english, 2013