Miso, tempeh, natto, & other tasty ferments : a step-by-step guide to fermenting grains and beans
(Book)
Author
Contributors
Shockey, Christopher, author.
Published
North Adams, MA : Storey Publishing, 2019.
Format
Book
ISBN
9781612129884, 1612129889
Physical Desc
400 pages : colour illustrations ; 26 cm
Status
Description
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Also in this Series
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Copies
Location | Call Number | Status |
---|---|---|
Goleta Valley Library - Adult Non-Fiction | 664.024 SHOCKEY | On Shelf |
More Details
Published
North Adams, MA : Storey Publishing, 2019.
Language
English
ISBN
9781612129884, 1612129889
Notes
Bibliography
Includes bibliographical references and index.
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Citations
APA Citation, 7th Edition (style guide)
Shockey, K., & Shockey, C. (2019). Miso, tempeh, natto, & other tasty ferments: a step-by-step guide to fermenting grains and beans . Storey Publishing.
Chicago / Turabian - Author Date Citation, 17th Edition (style guide)Shockey, Kirsten and Christopher, Shockey. 2019. Miso, Tempeh, Natto, & Other Tasty Ferments: A Step-by-step Guide to Fermenting Grains and Beans. Storey Publishing.
Chicago / Turabian - Humanities (Notes and Bibliography) Citation, 17th Edition (style guide)Shockey, Kirsten and Christopher, Shockey. Miso, Tempeh, Natto, & Other Tasty Ferments: A Step-by-step Guide to Fermenting Grains and Beans Storey Publishing, 2019.
MLA Citation, 9th Edition (style guide)Shockey, Kirsten,, and Christopher Shockey. Miso, Tempeh, Natto, & Other Tasty Ferments: A Step-by-step Guide to Fermenting Grains and Beans Storey Publishing, 2019.
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.