Ferment
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Language: en
Pages: 288
Pages: 288
Type: BOOK - Published: 1993 - Publisher: Ten Speed Press
Practical guide for those interested in storing, processing and preserving their own food, emphasising the fermentation process. Covers a wide range of food gro
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: 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: 130
Pages: 130
Type: BOOK - Published: 2020-10-15 - Publisher: Chelsea Green Publishing
Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times)—delivers a mesmerizing treatise on the meaning of fer
Language: en
Pages: 275
Pages: 275
Type: BOOK - Published: 2019-03-05 - Publisher: Chronicle Books
Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are becoming everyday meal mainstays. In this extensive co
