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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.