PLEASE NOTE: This is a companion to Sandor Ellix Katz’s Wild Fermentation and NOT the original book.
In Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (2003, updated and revised in 2016), Sandor Ellix Katz expresses his passion for fermented food and drink while covering the history, theory, and practice of fermentation. Fermented foods—which can include vegetables, dairy, grains, or fruit—are alive with microorganisms that act on the original substance to transform it into something new…
Inside this companion to the book:
· Overview of the Book
· Insights from the Book
· Important People
· Author's Style and Perspective
· Intended Audience
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