This is an illustrated and authoritative guide to the art and
science of fermented foods, featuring 90+ recipes that progress
from simple fermented condiments like vinegars and mustards to more
advanced techniques for using wild yeast, fermenting meats, and
curing fish. Karlin offers a solid introduction to the principles
of fermentation and explains equipment, ingredients, processes, and
techniques, plus she includes two dozen recipes that incorporate
fermented foods into elegant and enticing finished dishes like
grilled lamb stuffed with apricot-date chutney.
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