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The Art of Fermentation
An In-Depth Exploration of Essential Concepts and Processes from Around the World
By Katz, Sandor Ellix
Publishers Summary:
No Summary Available
- ISBN
- 9781603582865
- Publisher
- Chelsea Green
REVIEWS
Library Journal
Reviewed on May 1, 2012 | Science and Technology
This is not a line-by-line recipe cookbook, but it contains detailed instructions on fermenting (or creating via fermentation) nearly every imaginable food or beverage. After a foreword by Michael Pollan, Katz (Wild Fermentation) explores the scientific basis of fermentation, then gives details for creating everything from yogurts to prosciutto to wines, beer, and kombucha. He emphasizes how fermentation influenced human deve...Log In or Sign Up to Read More
