The Noma Guide To Fermentation
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Language: en
Pages: 400
Pages: 400
Type: BOOK - Published: 2018-10-16 - Publisher: Artisan
At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savor
Language: en
Pages: 322
Pages: 322
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Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new
Language: en
Pages: 128
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Type: BOOK - Published: 2013-11-27 - Publisher: Sourcebooks, Inc.
With straightforward guides, 60 recipes, and step-by-step instructions, Fermentation for Beginners takes the stress out of at-home fermentation. Fermented foods
Language: en
Pages: 306
Pages: 306
Type: BOOK - Published: 2022-10-18 - Publisher: Chelsea Green Publishing
Award-winning author and forager Pascal Baudar uncovers incredible flavors and inspiring recipes to create unique, place-based vinegars using any landscape. Inc
Language: en
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Pages: 408
Type: BOOK - Published: 2021-05-25 - Publisher: New Society Publishers
The Gourmand World Cookbook Award winner that “elevates vegan cheese to a whole new level”—now expanded and updated (Miyoko Schinner, founder of Miyoko’