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Mastering fermentation: recipes for making and cooking with fermented foods
(Book)

Book Cover
Average Rating
Contributors:
Anderson, editor,
Published:
Berkeley : Ten Speed Press, [2013].
Physical Desc:
250 pages : color illustrations ; 24 cm.
Status:
Carmichael
641.61 K185 2013
Central
641.61 K185 2013
Colonial Heights
641.61 K185 2013
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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Carmichael
641.61 K185 2013
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Central
641.61 K185 2013
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Colonial Heights
641.61 K185 2013
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North Natomas
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More Details
Format:
Book
Edition:
First edition.
Language:
English
ISBN:
9781607744382, 1607744384, 9781607744382

Notes

Bibliography
Includes bibliographical references (page 243) and index.
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Citations
APA Citation (style guide)

Karlin, M., & Anderson. (2013). Mastering fermentation: recipes for making and cooking with fermented foods. First edition. Berkeley: Ten Speed Press.

Chicago / Turabian - Author Date Citation (style guide)

Karlin, Mary and Anderson. 2013. Mastering Fermentation: Recipes for Making and Cooking With Fermented Foods. Berkeley: Ten Speed Press.

Chicago / Turabian - Humanities Citation (style guide)

Karlin, Mary and Anderson, Mastering Fermentation: Recipes for Making and Cooking With Fermented Foods. Berkeley: Ten Speed Press, 2013.

MLA Citation (style guide)

Karlin, Mary., and Anderson. Mastering Fermentation: Recipes for Making and Cooking With Fermented Foods. First edition. Berkeley: Ten Speed Press, 2013. Print.

Note! Citation formats are based on standards as of July 2010. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.
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Grouped Work ID:
3f60adb8-d982-de5a-6a57-0e907d39aea5
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Record Information

Last Sierra Extract TimeJul 29, 2020 06:08:21 PM
Last File Modification TimeSep 01, 2020 10:41:02 PM
Last Grouped Work Modification TimeOct 21, 2020 02:28:23 AM

MARC Record

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