Philosophy of pickles and fermented foods, the
Auteur :
Eagle, Thom
Éditeur :
British Library Publishing
ISBN :
9780712355216
Date de publication :
12 sept. 2024
Dimensions :
20,0 x 13,0 cm
Langue :
Anglais
Pays d'origine :
Grande Bretagne
A cultural history of pickling and fermentation for enthusiasts and a good general introduction for those who are curious to understand more about these food types and techniques. Ties into current trends around gut health and the microbiome. Authoritative text by a leading consultant on pickling and fermentation.