Recipes for Making and Cooking with Fermented Foods
by Mary Karlin (Ten Speed Press, 2013)
This beautifully photographed guide offers more than 70 recipes covering a wide variety of lacto-fermented foods. You’ll be enticed by such concoctions as Plum-Raisin Mustard, Wild and Creamy Muenster Cheese, Worcestershire Sauce, Pickled Sardines with Fennel, and Ginger Mint Shrub. Author Mary Karlin, a Bay Area resident, presents straightforward recipes that home cooks can easily master to create delicious fermented condiments, beverages, breads, cheeses, fruits, and vegetables.