The Art of Fermentation II.

The Art of Fermentation II: Beer and other alcoholic beverages, sourdough bread, miso, tofu and tempeh, meat, fish and eggs, social change

If you are a fan of fermentation or want to learn more about this field, ferment something at home, equip your kitchen, learn some really simple techniques, read detective-style about the world of friendly microbes that benefit our human health, take a culinary journey around the world, and become an expert in preparing fermented foods from sourdough bread to vegetables to various alcohols, then this book is a must-read!

Author: Sandor Katz