Sandor Ellix Katz, 2003, 187 pp

Food Storage and Processing,

: For thousands of years humans have enjoyed the distinctive flavor and nutrition resulting from the transformative power of microscopic bacteria and fungi. The flavors of fermentation are compelling and complex, and quite literally alive. This book takes the reader on a whirlwind trip through the wide world of fermentation with its compelling and complex flavors, providing basic and delicious recipes that are easy to make at home, including sauerkraut, kimchi, sour pickles, miso, tempeh, dosas, yogurt, kefir, basic cheese, bread, beer and wine. With nearly 100 recipes this is still the most comprehensive and wide-ranging fermentation book available.

APPROX WEIGHT:.81 lbs.