Fermenting everything : how to make your own cultured butter, fermented fish, perfect kimchi, and beyond
(Book)

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Published
New York, NY : The Countryman Press, a division of W. W. Norton & Company Independent Publishers since 1923, [2020].
Format
Book
Edition
First edition.
ISBN
9781682684696, 1682684695
Status

Description

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Copies

LocationCall NumberStatus
Greenfield Public Library - Stacks664.024 Hamilton, AndyAvailable
North Brookfield Haston Free Public Library - Adult664.024 HAMAvailable
Palmer Public Library - Nonfiction641.4 HamiltonAvailable
Westminster Forbush Memorial Library - General664.024 HAMIAvailable

More Details

Published
New York, NY : The Countryman Press, a division of W. W. Norton & Company Independent Publishers since 1923, [2020].
Edition
First edition.
Physical Desc
288 pages : col. ill. ; 21 cm.
Language
English
ISBN
9781682684696, 1682684695

Notes

General Note
Includes index.
Description
"Kombucha, kimchi, kefir, and more! Yes, you can ferment nearly anything-for healthy, exciting, and tasty dishes Fermentation is the secret behind some of today's trendiest dishes. The bonus? It can even help build a healthier gut. With an ever-growing list of ways to ferment, author Andy Hamilton is here to help readers-both newcomers and lifelong fermenters-keep up with this age-old trick for fantastic flavor. Imparting valuable techniques and equipment expertise, Fermenting Everything provides an endless collection of innovative recipes: Creme Fraiche Sourdough Bread Coconut Chutney Rosehip and Horseradish Sauce Fermenting Everything is a necessary companion for those who want to get adventurous in the kitchen"--,Provided by publisher.

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