9781603582865
Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times.
From the novice fermentationist to the experienced practitioner, this book has something in it for everyone. With beautiful illustrations and extended references you will find details on making: fermenting vegetables sugars into alcohol (meads, wines, and ciders)sour tonic beverages, MilkGrains and starchy tubers beers (and other grain-based alcoholic beverages) beans; seeds; nuts fish; meat; and eggs growing mold cultures, Kimchi, kraut kombucha, kefir, Sandor Katz’s award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind.
Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!