Mastering fermentation : recipes for making and cooking with fermented foods
Record details
- ISBN: 9781607744382 (hc.)
- ISBN: 1607744384 (hc.)
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Physical Description:
print
256 p. : col. ill. ; 24 cm. - Edition: 1st ed.
- Publisher: Berkeley : Ten Speed Press, c2013.
Content descriptions
Bibliography, etc. Note: | Includes bibliographical references (page 243) and index. |
Formatted Contents Note: | Fermenting basics -- Equipment, ingredients, and troubleshooting -- Fruits and vegetables -- Legumes, nuts, and aromatics -- Fermented dairy -- Fermented grains, breads, and flatbreads -- Cured meat and fish -- Fermented beverages -- Cooking with fermented foods. |
Search for related items by subject
Subject: | Fermented foods Fermentation Canning and preserving |
Genre: | Cookbooks. |
Available copies
- 2 of 2 copies available at BC Interlibrary Connect. (Show)
- 1 of 1 copy available at Terrace Public Library.
Holds
- 0 current holds with 2 total copies.
Show Only Available Copies
Location | Call Number / Copy Notes | Barcode | Shelving Location | Holdable? | Status | Due Date |
---|---|---|---|---|---|---|
Terrace Public Library | 664.024 Kar (Text) | 35151000407510 | Adult Non-fiction | Volume hold | Available | - |
Summary:
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. 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. Beginning with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. Covering everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages, concluding with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce"--Provided by publisher.