Wild Fermentation

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Wild Fermentation
Wild Fermentation


 
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This updated and revised edition of Wild Fermentation, now with full colour photos throughout, is sure to introduce a whole new generation to the flavours and health benefits of fermented foods. It features many brand-new recipes—including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread—and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.

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