Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods2003
Sandor Ellix Katz · Chelsea Green Publishing Company · 200 pages
4.3(21)on Hardcover
3.8(4)on Open Library
About this book
'Wild Fermentation' is the only comprehensive recipe book of fermented and live-culture cuisine ever published. Much more than a cookbook, it is a "cultural manifesto" that explores the history and politics of human nutrition. This revolutionary and unique book will appeal to anyone interested in world food traditions and the vital connection between real food and good health" --Cover, p. 4.
Details
- Published
- 2003
- Publisher
- Chelsea Green Publishing Company
- Pages
- 200
- ISBN-13
- 9781931498234