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Language: en
Pages: 306
Pages: 306
Type: BOOK - Published: 2020-03-12 - Publisher: Chelsea Green Publishing
“I am in awe of this book”―Sandor Katz, author of The Art of Fermentation Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based ch
Language: en
Pages: 306
Pages: 306
Type: BOOK - Published: 2018 - Publisher: Chelsea Green Publishing
Primitive beers, country wines, herbal meads, natural sodas, and more Baudar has elevated the concept of terroir into the realm of extreme beverages, both ferme
Language: en
Pages: 322
Pages: 322
Type: BOOK - Published: 2016 - Publisher: Chelsea Green Publishing
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new
Language: en
Pages: 434
Pages: 434
Type: BOOK - Published: 2023-07-27 - Publisher: Chelsea Green Publishing
Wild foods are increasingly popular, as evidenced by the number of new books about identifying plants and foraging ingredients, as well as those written by chef
Language: en
Pages: 306
Pages: 306
Type: BOOK - Published: 2020-03-12 - Publisher: Chelsea Green Publishing
Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more One of the most influential tastemakers of our time invites you