The Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes from Around the World
English | Size: 575.55 MB
Category: Tutorial
With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more.
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.