The Art of Fermentation: New York Times Bestseller (English Edition) by Sandor Ellix Katz is a must-read for anyone interested in fermentation. It is a comprehensive guide to the science and art of fermentation, with detailed explanations and step-by-step instructions for making fermented foods and beverages. The book is filled with stories and recipes from all over the world, and it is a great source of inspiration for those who want to explore fermentation.
The book is divided into three sections. The first section focuses on the basics of fermentation, from the science behind it to the different types of equipment and ingredients used. The second section explores the different types of fermented foods and beverages, including kombucha, kimchi, beer, wine, and sake, as well as recipes for making them. The third section focuses on the health benefits of fermentation and how to maximize their nutritional value.
The Art of Fermentation: New York Times Bestseller (English Edition) is an invaluable source of information for anyone who wants to understand the science and art behind fermentation. It is thorough and easy to understand, and its recipes are delicious and nutritious. It is an excellent resource for anyone interested in health and nutrition, as well as for people who want to explore a different way of cooking.
The book is an absolute must-have for anyone who is serious about learning about fermentation. It is packed with information and recipes that can teach you how to make delicious and nutritious foods and beverages. I highly recommend The Art of Fermentation: New York Times Bestseller (English Edition) by Sandor Ellix Katz as an excellent source of knowledge and inspiration.
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"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times*Named a "Best Gift for Gardeners" by New York MagazineLeia mais
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Autor: Sandor Ellix Katz
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