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Fermentation for Beginners
Language: en
Pages: 0
Authors:
Categories:
Type: BOOK - Published: 2013-11 - Publisher:

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The Noma Guide to Fermentation
Language: en
Pages: 400
Authors: René Redzepi
Categories: Cooking
Type: BOOK - Published: 2018-10-16 - Publisher: Artisan

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At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savor
The Art of Fermentation
Language: en
Pages: 530
Authors: Sandor Ellix Katz
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher: Chelsea Green Publishing

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The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.--The N
Wild Fermentation
Language: en
Pages: 322
Authors: Sandor Ellix Katz
Categories: Fermentation
Type: BOOK - Published: 2016 - Publisher: Chelsea Green Publishing

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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
Mastering Fermentation
Language: en
Pages: 258
Authors: Mary Karlin
Categories: Cooking
Type: BOOK - Published: 2013-08-27 - Publisher: Ten Speed Press

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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