Book of Donmon Teith

The age-old practice of food fermentation is enjoying a well-earned renaissance. As knowledge around the importance of our gut microbiota has grown, so too has

Fermented Foods serves up the history and science behind some of the world’s most enduring food and drink. It begins with wine, beer, and other heady brews be

While many food science programs offer courses in the microbiology and processing of fermented foods, no recently published texts exist that fully address the s

Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new

Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables