Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods by Sandor Ellix Katz, Sally Fallon Morell

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

Sandor Ellix Katz, Sally Fallon Morell

187 pages paperback 2001

10 editions

nonfiction health informative reflective slow-paced
More Options

Read With Others

Book Information


Loading...

Description

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacter...

Show More

Community Reviews

Loading...

Content Warnings

Loading...