Nalezeno 11 nabídek. (Zobrazuji 1 – )
" "I am in awe of this book"―Sandor Katz, author of The Art of Fermentation Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more...
Many people are mystified by wild yeasts and natural fermentation. We forget that we have been there before. That's how our favourite beverages and preferred foods have been...
2nd edition. A new edition of the 2003 book which started the fermentation revolution. Updated with colour photos throughout and brand new recipes which reflect the author's...
Produkt Wild Fermentation Katz, Sandor Ellix od nakladatelství Chelsea Green Publishing Co.
Many people are mystified by wild yeasts and natural fermentation. We forget that we have been there before. That's how our favourite beverages and preferred foods have been made for thousands of years. The author ventured out there and rediscovered an alm
Many people are mystified by wild yeasts and natural fermentation. We forget that we have been there before. That's how our favourite beverages and preferred foods have been made for thousands of years. The author ventured out there and rediscovered an alm
2nd edition. A new edition of the 2003 book which started the fermentation revolution. Updated with colour photos throughout and brand new recipes which reflect the author's deepening knowledge of global food traditions.
Wild Fermentation - Katz Sandor Ellix 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 New York Times‘[Katz’s] books have become manifestos and how-to...
2nd edition. A new edition of the 2003 book which started the fermentation revolution. Updated with colour photos throughout and brand new recipes which reflect the author's deepening knowledge of global food traditions.
Many people are mystified by wild yeasts and natural fermentation. We forget that we have been there before. That's how our favourite beverages and preferred foods have been made for thousands of years. The author ventured out there and rediscovered an alm
2nd edition. A new edition of the 2003 book which started the fermentation revolution. Updated with colour photos throughout and brand new recipes which reflect the author's deepening knowledge of global food traditions.
