Author(s): Wendy Zeffertt

Cooking

CULTURED FOODS by Wendy Zeffert, paperback. 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. ISBN: 9780864470782 Title: CULTURED FOODS Author: ZEFFERTT WENDY Year: 2010 Format: PAPERBACK Publication date: 01/01/1999  Pages: 128 Dimension: 229mm X 153mm