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

By (Paperback)

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Ships 7-10 days




Release Date2003-07-01

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This book is divided into chapters that focus on particular types of food, and Katz provides readers with delicious recipes - some familiar, some exotic - that are easy to make at home. They include vegetable krauts and tempeh, beers, wines and meads, yoghurts and cheeses. The recipes provide a veritable smogasbord of tastes, like homemade tempeh, sauerkraut, and borscht, along with a basic description of yoghurt and cheese-making, complete with vegan alternatives. Whether you prefer to wash down your meal with Elderberry wine or Nepalese rice beer, there's something here to satisfy any palate.

Extra Information

Book TypePaperback
Number of Pages200
PublisherChelsea Green Publishing Co
Place of PublicationWhite River Junction
Country of PublicationUnited States
Publication Date
Weight (grams)431
Height (mm)260
Width (mm)178
Illustration Info25 b&w illustrations

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