Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin
Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin Mastering Fermentation - Mary Karlin
Mastering Fermentation - Mary Karlin
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Mastering Fermentation - Mary Karlin

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Condition
Secondhand
Location
South Africa
Product code
494
Bob Shop ID
650099840

Mastering Fermentation

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.

Book begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques.

The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages.

Last but not least, the book concludes with globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce.

 

By: Mary Karlin

Publisher: Ten Speed Press, 2013

Pages: 250

Dimensions: ± 23.5 cm x 22 cm

Hardcover. Very good condition. 

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