The Art of Fermentation
This is THE book on fermentation. We bought it for ourselves and were so impressed, we’ve given it to friends who are interesting in this age-old and newly popular practice.
This NY Times bestseller and 2013 James Beard Award winner is a serious work of scholarship that gives the science and art of fermentation, with recipes and methods from all over the world. With instructions for preparing dairy and veggies to meads and beers, this book goes beyond ‘cookbook’ by providing in-depth history of fermentation in global cultures, safety procedures, and potential future uses of fermentation technology paired with two-color illustrations.
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