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Wild Fermentation: The Flavor Nutrition And Craft Of Live-culture Foods
Paperback Edition: 2
This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipesincluding Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread and updates and
refines original recipes reflecting the authors ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.
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Pages : 297
Publisher : Pegasus Books
Publication date : 2016-08-01
Subjects: Non-fiction, Published in the USA, Science And Technology, Biology, Biochemistry