Fermented Foods: The History and Science of a Microbiological Wonder (Christine Baumgarthuber) food history food writers

food writers

and offers yet another delicious way to celebrate the city's thriving food culture

Oblong brown cloth lettered in gilt

design and photography of each volume meet the highest standards

The cookbook includes recipes suitable for everyday cooking and for more elaborate meals

Fermented Foods: The History and Science of a Microbiological Wonder (Christine Baumgarthuber) food history food writersFermented Foods serves up the history and science behind some of the worlds most enduring food and drink. It begins with wine, beer, and other heady brews before going on to explore the fascinating and often whimsical histories of fermented breads, dairy, vegetables, and meat, and to speculate on fermented fares possible future. Along the way, we learn about Roquefort cheeses fabled origins, the scientific drive to brew better beer, the then