The Flavor, Nutrition, and Craft of Live-Culture Foods
Ratings5
Average rating4.4
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 generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Reviews with the most likes.
A broad array of fermented foods - some of which I had never considered making. I love this book's real world tone, witty insights, and simple recipes.