Your search returned 5 results.

Fermenting for dummies / by Mami Wasserman and Amy Jeanroy

by Wasserman, Mami [author] | Jeanroy, Amy [author].

Publisher: Hoboken, New Jersey : Wiley & Sons Inc., 2013Availability: Items available for loan: HIGH SCHOOL LIBRARY - JHS [Call number: 664.024 W283 2013 ] (1).

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Handbook of fermented meat and poultry / editor, Fidel Toldrá ; associate editors, Y.H. Hui ... [et al.].

by Toldrá, Fidel | Hui, Y. H. (Yiu H.).

Edition: 1st ed.Publisher: Iowa : Blackwell Publishing, 2007Online access: Table of contents only | Contributor biographical information | Publisher description Availability: Items available for loan: COLLEGE LIBRARY [Call number: 664.9028 H191 2007] (1).

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Food, fermentation and micro-organisms / Charles W. Bamforth, University of California, David J. Cook, The University of Nottingham, Sutton Bonington Campus.

by Bamforth, Charles W, 1952- [author.] | Cook, David J, 1965- [author.].

Edition: Second edition.Language: English Publisher: Hoboken, NJ : Wiley-Blackwell, 2019Online access: Fulltext available at Wiley Online Library Availability: Items available for loan: COLLEGE LIBRARY [Call number: 664.024 B2198 2019] (1).

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The artisan kitchen : the science, practice, & possibilities / James Strawbridge.

by Strawbridge, James [author.].

Edition: First American edition.Language: English Publisher: New York, NY : DK Publishing, [2020]Copyright date: © 2020Availability: Items available for loan: COLLEGE LIBRARY [Call number: 641.5 St829 2020] (1).

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The secrets to Japanese cooking : use the power of fermented ingredients to create authentic flavors at home / Shihoko Ura & Elizabeth McClelland.

by Ura, Shihoko [author.] | McClelland, Elizabeth [author.].

Language: English Publisher: Salem, MA : Page Street Publishing, Co., 2019Availability: Items available for loan: COLLEGE LIBRARY [Call number: 641.5952 Ur11 2019] (1).

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