Even though fermented foods have been around for centuries, they are becoming increasingly popular due to their health benefits. This beautifully illustrated book contains more than 70 recipes that go from simple (vinegars, mustards) to slightly more complex (meats, fish). There are also sections on fermented grains, dairy, beverages, fruits and vegetables. Author Mary Karlin starts the book with chapters on the basics, equipment and ingredients needed to meet all of your fermentation needs. A great companion toThe Art of Fermentation, this book is perfect for the DIY in you.
Hardcover: 250 pages.