An In-Depth Exploration of Essential Concepts and Processes from around the World by Sandor Katz
The most comprehensive guide to do-it-yourself home fermentation. Information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures. This book provides essential wisdom for cooks, homesteaders, gleaners, foragers, and food lovers of any kind. Two-color illustrations and extended resources. Hardcover, 498 pages.
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller.
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