Guide to Sandor Ellix Katz's Wild Fermentation by Instaread

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 newInside this companion to the book: Overview of the Book Insights from the Book Important People Author's Style and Perspective Intended AudienceAbout 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.