Living fermentation
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The book of Sandor Katz, published in 2003, forced thousands of people to turn their kitchen into a laboratory to cook for themselves and their loved ones living fermented products, such as sauerry and salty vegetables, cheese, yogurt, sour bread and much more.
For a wide range of readers
For a wide range of readers
Author:
Author:Sandor Ellix Kats
Cover:
Cover:Hard
Category:
- Category:Cookbooks, Food & Wine
Publication language:
Publication Language:Russian
Age restrictions:
Age restrictions:16+
ISBN:
ISBN:978-985-15-4367-6
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