Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods by Mary Karlin
Digital: 256 pages
Ten Speed Press
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.
Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods
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