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| #739722 in Books | 2016-01-26 | Original language:English | PDF # 1 | 8.60 x.80 x7.50l,.0 | File type: PDF | 192 pages||0 of 0 people found the following review helpful.| Five Stars|By Customer|a good starting place to learn some nice recipes,|0 of 0 people found the following review helpful.| Great book!|By Literary Lee|Well written, interesting, and very helpful. I can't wait to try the recipes which are clear and straight-forward.|0 of 0 people found the following review helpful.|About the Author|
Eric Childs started Kombucha Brooklyn in his Williamsburg apartment in 2007. After sharing his home brew with friends, he was overwhelmed with requests for more, and soon the Kombuchman was born. Today he is CEO of East Coast Cultures LLC,
People everywhere are rejecting industrial food to produce their own—and fermentation is at the zenith of this movement. It is slow food at its slowest; optimizes nutritional health; and confers unique flavors and textures. This mouthwatering survey presents a world of recipes for fermented foods and beverages to make at home, from bread and beer to ketchup, kombucha, and kimchi. Featuring tantalizing photography and tips from the pros, this book is the ultima...
You can specify the type of files you want, for your gadget.Fermentation & Home Brewing | Eric Childs, Jessica Childs. Just read it with an open mind because none of us really know.
