PLEASE NOTE: This is a companion to Sandor Ellix Katz's Wild Fermentation and NOT the original book.
Preview:
In Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (2003, updated and revised in 2016), Sandor Ellix Katz expresses his passion for fermented food and drink while covering the history, theory, and practice of fermentation. Fermented foods-which can include vegetables, dairy, grains, or fruit-are alive with microorganisms that act on the original substance to transform it into something new...
Inside this companion to the book:
- Overview of the Book
- Insights from the Book
- Important People
- Author's Style and Perspective
- Intended Audience
About the Author: With Instaread, you can get the notes and insights from a book in 15 minutes or less. Visit our website at instaread.co.
