Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more One of the most influent
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“I am in awe of this book”―Sandor Katz, author of The Art of Fermentation Wild krauts and kimchis, fermented forest bre
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"A gorgeous book . . . . [Baudar’s] methods, ideas, and aesthetics . . . are truly inspirational."―Sandor El
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Why does food taste better when you know where it comes from? Because history—ecological, cultural, even personal—flavor
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There is a saying among winemakers that "great wine begins with dirt." Beginning from this intriguing premise,
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"Creating a garden doesn't need to be complicated." This is the promise from Adam Frost, BBC Gardeners
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If you’ve ever wanted to try out authentic German recipes at home, you’ve come to the right place! Thanks to this recipe
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This book seeks to bring hybrid language practices to the center of discussions about English as a global language. It r
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“Demossier’s engrossing analysis of Burgundy—the wine, the place, the brand—should be imbibed (pun intended!) on many le
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