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A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiment
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Some recipes are dreamed up in the kitchen. Others are dished up from the dirt. For Andrea Bemis, who owns and operates an organic vegetable farm with her husba
Language: en
Pages: 293
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Type: BOOK - Published: 2011-10-18 - Publisher: Simon and Schuster
Selected by the New York Times as a Notable Cookbook, by USA TODAY as a Best Holiday Gift For the Foodie, and by More.com as one of their Best Cookbooks of the
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