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Language: en
Pages: 322
Pages: 322
Type: BOOK - Published: 2016 - Publisher: Chelsea Green Publishing
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
Language: en
Pages: 530
Pages: 530
Type: BOOK - Published: 2012 - Publisher: Chelsea Green Publishing
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The
Language: en
Pages: 400
Pages: 400
Type: BOOK - Published: 2018-10-16 - Publisher: Artisan
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savor
Language: en
Pages: 354
Pages: 354
Type: BOOK - Published: 2021-11-09 - Publisher: Chelsea Green Publishing
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from
Language: en
Pages: 65
Pages: 65
Type: BOOK - Published: 2014-11-29 - Publisher: Microcosm Publishing
A classic beginner's guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world's foremost experts on th
