The fermentation kitchen : recipes and techniques ... Read More
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Available copies
- 2 of 2 copies available at LARL/NWRL Consortium. (Show)
- 2 of 2 copies available at Lake Agassiz Regional Library.
Current holds
0 current holds with 2 total copies.
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| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Crookston Public Library | 641.463 COO (Text) | 33500014093710 | Main | Available | - |
| Fertile Public Library | 641.463 COO (Text) | 33500014093702 | Main | Available | - |
Record details
- ISBN: 9780241697115
- ISBN: 0241697115
- ISBN: 9780593847893
- ISBN: 059384789X
- Physical Description: 223 pages : color illustrations ; 23 cm.
- Edition: First American edition.
- Publisher: New York, NY : DK Publishing, 2024.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references (page 218) and ... Read More |
| Formatted Contents Note: | A microbial world -- Bacteria -- Yeast -- Mold. |
| Summary, etc.: | From kimchi to miso, kombucha to ginger beer, 'The ... Read More |
Search for related items by subject
| Subject: | Fermented foods. Cooking (Fermented foods) Technology. |
| Genre: | Cookbooks. Recipes. |
| LDR | 02164cam a2200433Mi 4500 | ||
|---|---|---|---|
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| 082 | 0 | 4. | ‡a664.024 ‡223 |
| 100 | 1 | . | ‡aCooper, Sam ‡c(Cook), ‡eauthor. |
| 245 | 1 | 4. | ‡aThe fermentation kitchen : ‡brecipes and techniques for kimchi, kombucha, kōji, and more / ‡cSam Cooper. |
| 250 | . | ‡aFirst American edition. | |
| 264 | 1. | ‡aNew York, NY : ‡bDK Publishing, ‡c2024. | |
| 300 | . | ‡a223 pages : ‡bcolor illustrations ; ‡c23 cm. | |
| 336 | . | ‡atext ‡btxt ‡2rdacontent | |
| 337 | . | ‡aunmediated ‡bn ‡2rdamedia | |
| 338 | . | ‡avolume ‡bnc ‡2rdacarrier | |
| 504 | . | ‡aIncludes bibliographical references (page 218) and index. | |
| 505 | 0 | . | ‡aA microbial world -- Bacteria -- Yeast -- Mold. |
| 520 | 8 | . | ‡aFrom kimchi to miso, kombucha to ginger beer, 'The Fermentation Kitchen' introduces you to the alchemy of fermentation - taking simple ingredients and transforming them in form and flavour. Explore a wide range of authentic and adapted techniques from across cultures and continents and harness bacteria, yeast, and fungus to create a variety of ferments to add flavour to dishes, boost gut health, and give perishable produce a new lease of life. Reconnect with these natural processes and learn to incorporate ferments into your everyday cooking with guides to flavour, texture and aroma alongside recipe ideas serving as inspiration. |
| 650 | 0. | ‡aFermented foods. ‡0(LARL_NWRL_CONSORTIUM)158210 | |
| 650 | 0. | ‡aCooking (Fermented foods) | |
| 650 | 7. | ‡aTechnology. ‡2ukslc ‡0(LARL_NWRL_CONSORTIUM)32477 | |
| 655 | 7. | ‡aCookbooks. ‡2lcgft ‡0(LARL_NWRL_CONSORTIUM)175846 | |
| 655 | 7. | ‡aRecipes. ‡2lcgft | |
| 901 | . | ‡a450071 ‡bOCoLC ‡c450071 ‡tbiblio ‡soclc | |
