The publisher's description of The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World is about as boastful in the book world as it gets: “The Art of ...
Banyen Books & Sound is presenting a webinar with cookbook author and fermentation expert Sandor Katz this Sunday (November 21). Katz will be presenting his latest book, Sandor Katz's Fermentation ...
Sandor Katz’s fascination with fermentation began decades ago in his rural Tennessee garden. His hunger to learn more has taken him all over the globe, from tropical villages to Arctic fishing ...
Wild Fermentation (Chelsea Green Publishing, 2003) by Sandor Ellix Katz explores the variety of dishes that can be made via fermentation. This excerpt comes from chapter 9, “Fermented-Grain Porridges ...
Spare a thought for fermentation. Without it, we wouldn’t have soy sauce, beer, cheese, wine, chocolate, sake, miso, yogurt, fish sauce, kimchi, vinegar and many other foods and drinks we take for ...
Reviews and recommendations are unbiased and products are independently selected. Postmedia may earn an affiliate commission from purchases made through links on this page. Sébastien Bureau started ...
The nun’s first English temple food cookbook focuses on the jang (fermented sauce) culture in Korea and features some recipes with Western ingredients added From a Westerner’s perspective, Jeong Kwan ...
CONCORD — At a recent class on fermentation at Verrill Farm, we learned about bacteria, gases, acidity, salt brine, burping, bad fuzz, fizz, mold, and rot. Yes, the relevant vocabulary for the process ...
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