Mastering Fermentation: Recipes for Creating and Cooking with Fermented Foodstuff

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This is an illustrated and authoritative manual to the artwork and science of fermented meals, that includes 90+ recipes that progress from simple fermented condiments like vinegars and mustards to much more superior procedures for working with wild yeast, fermenting meats, and curing fish. Karlin delivers a strong introduction to the ideas of fermentation and describes tools, components, procedures, and methods, plus she consists of two dozen recipes that incorporate fermented food items into stylish and enticing finished dishes like grilled lamb stuffed with apricot-date chutney.