Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen (Paperback)

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About the Author


Alex Lewin—a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition and author of Kombucha, Kefir, and Beyond and Real Food Fermentation—seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco. 

Product Details
ISBN: 9781592537846
ISBN-10: 1592537847
Publisher: Quarry Books
Publication Date: July 1st, 2012
Pages: 176
Language: English