Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir [Illustrated] 1603588515, 9781603588515

Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more One of the most influent

679 295 74MB

English Pages 304 Year 2020

Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir [Illustrated]
1603588515, 9781603588515

“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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"A must-read for any wine grape grower or winemaker who has ever wrestled with the most important myths of winegrow

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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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For centuries, France has long been the world’s greatest wine-producing country. Its wines are the global gold standard,

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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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