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Mastering fermentation: recipes for making and cooking with fermented foods

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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.

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. Mastering Fermentation is 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.
Cooking instructor and author Mary Karlin 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 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. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.

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ISBN:
9781607744382
9781607744399

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Grouping Information

Grouped Work ID3f60adb8-d982-de5a-6a57-0e907d39aea5
Grouping Titlemastering fermentation recipes for making and cooking with fermented foods
Grouping Authormary karlin
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-06-20 03:13:49AM
Last Indexed2024-06-20 03:41:41AM

Solr Fields

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display_description
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.

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. Mastering Fermentation is 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.
Cooking instructor and author Mary Karlin 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 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. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
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Books
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641.61 K185 2013
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Sacramento Public Library
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Central
Valley Hi-North Laguna
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9781607744382
publishDate
2013
publisher
Clarkson Potter/Ten Speed
Ten Speed Press
recordtype
grouped_work
subject_facet
Cookbooks
Fermentation
Fermented foods
title_display
Mastering fermentation : recipes for making and cooking with fermented foods
title_full
Mastering Fermentation Recipes for Making and Cooking with Fermented Foods [A Cookbook]
Mastering fermentation : recipes for making and cooking with fermented foods / Mary Karlin ; photography by Ed Anderson
title_short
Mastering fermentation
title_sub
recipes for making and cooking with fermented foods
topic_facet
Cooking & Food
Fermentation
Fermented foods
Nonfiction

Solr Details Tables

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