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Chargement... Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition (2013)par Sandor Ellix Katz
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Inscrivez-vous à LibraryThing pour découvrir si vous aimerez ce livre Actuellement, il n'y a pas de discussions au sujet de ce livre. nonfiction; cookery - fermented foods and drinks. An overview of all the various types, with descriptions of the techniques. If there is something specific you are looking to make, you may want to grab some additional sources for more in-depth instruction, but Katz' book is well known as The Source for fermentation enthusiasts. ( ) aucune critique | ajouter une critique
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. Aucune description trouvée dans une bibliothèque |
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Google Books — Chargement... GenresClassification décimale de Melvil (CDD)664.024Technology Chemical Technology Foods: Sugar, Starch, etc.Classification de la Bibliothèque du CongrèsÉvaluationMoyenne:
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