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Cultured Food by Wendy Zeffertt

Cultured Food

Wendy Zeffertt
117 pages
Hyland House Publishing
Jan 2000
Paperback
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The enzymes and lactic-acid bacteria in cultured or fermented foods maximise the flavour and nutritional value. This title includes sections on how to make your own: yoghurt and kisiel; sourdough breads; miso, tamari and shoyu; mirin, sake and naturally fermented wines; and, tofu and tempeh.
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About this book
Pages 117
Publisher Hyland House Publish...
Published 2000
Readers 0

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