Wild Flavors

Wild Flavors
Author :
Publisher : Chelsea Green Publishing
Total Pages : 325
Release :
ISBN-10 : 9781603582858
ISBN-13 : 1603582851
Rating : 4/5 (851 Downloads)
DOWNLOAD EBOOK
Book Synopsis Wild Flavors by : Didi Emmons

Download or read book Wild Flavors written by Didi Emmons and published by Chelsea Green Publishing. This book was released on 2011 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: "46 plants, 150 recipes, 4 seasons"--Jkt.


Wild Flavors Related Books

Wild Flavors
Language: en
Pages: 325

Wild Flavors

Authors: Didi Emmons
Categories: Cooking
Type: BOOK - Published: 2011 - Publisher: Chelsea Green Publishing

DOWNLOAD EBOOK

"46 plants, 150 recipes, 4 seasons"--Jkt.
Foraged Flavor
Language: en
Pages: 226

Foraged Flavor

Authors: Tama Matsuoka Wong
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher: Clarkson Potter

DOWNLOAD EBOOK

Helps prospective foragers identify 72 edible plants and then provides more than 80 recipes for utilizing them, including Cardamine Cress With Fennel and Orange
Wild Fermentation
Language: en
Pages: 322

Wild Fermentation

Authors: Sandor Ellix Katz
Categories: Cooking
Type: BOOK - Published: 2016 - Publisher: Chelsea Green Publishing

DOWNLOAD EBOOK

Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new
Hartwood
Language: en
Pages: 305

Hartwood

Authors: Eric Werner
Categories: Cooking
Type: BOOK - Published: 2015-10-20 - Publisher: Artisan Books

DOWNLOAD EBOOK

Winner, IACP Cookbook Award for Culinary Travel Named a Best & Most Beautiful Cookbook of the Year by Bon Appétit, Cooking Light, Departures, Fine Cooking, Foo
Wildcrafted Fermentation
Language: en
Pages: 306

Wildcrafted Fermentation

Authors: Pascal Baudar
Categories: Cooking
Type: BOOK - Published: 2020-03-12 - Publisher: Chelsea Green Publishing

DOWNLOAD EBOOK

“I am in awe of this book”―Sandor Katz, author of The Art of Fermentation Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based ch