Sandor Elix Katz
Bread, cheese, wine, beer, coffee, chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors & nutrition resulting from the transformation of microscopic bacteria & fungi.
This is the first cookbook to widely explore the culinary magic of fermentation.
Now revised 2nd edition The Flavor, Nutrition, and Craft of Live-Culture Foods.
Soft Cover 320 p.
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