Wild fermentation : the flavor, nutrition, and craft of live-culture foods
(Book - Paperback)

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Author
Katz, Sandor Ellix, 1962-
Published
White River Junction, Vermont : Chelsea Green Publishing, [2016].
Edition
Revised and updated edition.
Physical Desc
xxi, 297 pages : color illustrations ; 26 cm
Status
On Shelf
Ashland Library
664.024 KAT 2016
1 available
Ruch Library Branch
664.024 KAT 2016
1 available
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LocationCall NumberStatusDue Date
Medford Library Branch664.024 KAT 2016Checked OutMay 28, 2024
Ashland Library664.024 KAT 2016On Shelf
Ruch Library Branch664.024 KAT 2016On Shelf

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Subjects

LC Subjects
Fermentation.
Fermented beverages.
Fermented foods.

More Details

Published
White River Junction, Vermont : Chelsea Green Publishing, [2016].
Format
Book - Paperback
Edition
Revised and updated edition.
Language
English

Notes

Bibliography
Includes bibliographical references (pages 283-286) and index.

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Citations

APA Citation, 7th Edition (style guide)

Katz, S. E. (2016). Wild fermentation: the flavor, nutrition, and craft of live-culture foods (Revised and updated edition.). Chelsea Green Publishing.

Chicago / Turabian - Author Date Citation, 17th Edition (style guide)

Katz, Sandor Ellix, 1962-. 2016. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-culture Foods. Chelsea Green Publishing.

Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)

Katz, Sandor Ellix, 1962-. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-culture Foods Chelsea Green Publishing, 2016.

MLA Citation, 9th Edition (style guide)

Katz, Sandor Ellix. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-culture Foods Revised and updated edition., Chelsea Green Publishing, 2016.

Note! Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy. Citation formats are based on standards as of August 2021.

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