Paperback (01 Jun 2000)
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The enzymes and lactic-acid bacteria in cultured or fermented foods maximise the flavour and nutritional value. Includes sections on how to make your own: yoghurt and kisiel; sourdough breads; miso, tamari and shoyu; mirin, sake and naturally fermented wines; tofu and tempeh.
| ISBN: | 9781864470789 |
| Publisher: | Hyland House Publishing |
| Imprint: | Hyland House |
| Pub date: | 01 Jun 2000 |
| Language: | English |
| Number of pages: | 128 |
| Weight: | 198g |
| Height: | 230mm |
| Width: | 153mm |
| Spine width: | 10mm |
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Paperback
Published 20 Jul 2023
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