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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.
