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Miso, Tempeh, Natto & Other Tasty Ferments
Autori
Viac o knihe
Best-selling fermentation authors Kirsten and Christopher Shockey expand the fermenting possibilities for the home kitchen with an in-depth guide to making fermented bean and grain products, including miso, tempeh, natto, and koji.
Variant knihy
2019, mäkkáNákup knihy
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