Fermenting for dummies

Wasserman, Marni (author.). Jeanroy, Amy, (author.).

Summary: Provides step-by-step information for anyone wanting to develop a deeper understanding and appreciation for fermentation of foods such as fruits, vegetables, and dairy, as well as many beverages. Includes 100+ recipes and a list of necessary tools and ingredients.

Record details

ISBN: 9781118804582
ISBN: 1118804589
ISBN: 9781118804698
ISBN: 1118804694
ISBN: 9781118615683
ISBN: 1118615689
Physical Description: remote
1 online resource (xvi, 316 pages) : illustrations (some color).
Publisher: Hoboken, NJ : John Wiley & Sons, Inc., [2013]

Content descriptions

General Note:	Includes index.
Formatted Contents Note:	Introduction -- Getting started with fermenting -- Vegetables, fruits, condiments, and salsas -- Grains, seeds, nuts, and beans -- Meat, dairy, and eggs -- Beer, wine, and other beverages -- The part of tens.
Source of Description Note:	Print version record.