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Ferment : a guide to the ancient art of culturing foods, from kombucha to sourdough
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Ferment : a guide to the ancient art of culturing foods, from kombucha to sourdough
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Title
Ferment : a guide to the ancient art of culturing foods, from kombucha to sourdough
Call No
664.024 DAV
Authors
Davis, Holly, (Chef)
Subjects
Fermented foods.
Fermentation.
Cookbooks.
Language
English
Published
San Francisco : Chronicle Books, 2018
Publication Desc
271 pg.
ISBN
9781452175171 (hardcover : alk. paper)
LCCN
2018013776