Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods 2001

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 generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.

Released

2001

Authors

Sandor Ellix Katz, Sally Fallon Morell

Pages

187

ISBN

9781934620175

Book details from Hardcover