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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

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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 and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. "Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you ...

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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
2003, Chelsea Green Publishing Company

ISBN-13: 9781931498234

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