The power of natural fermentation

This new hardback edition of a popular book that explores the culinary magic of fermented foods in depth takes you into their diverse world and offers simple recipes for nutritious, healing and delicious dishes. The Power of Natural Fermentation is a celebration of a natural treasure whose flavour and benefits have been enjoyed by mankind for thousands of years, and which can become part of your diet too.

The author describes how to make sour milk products at home, introduces the basic procedures for making cheese, discusses sourdough bread, legumes and outlines the variations in the preparation of sauerkraut and other pickled vegetables. Often during his narration, he pauses to reflect on the traditions of various world cultures. The book also includes really simple techniques for home production of beer, wine and vinegar (along with recipes for cider, mead and sparkling wine).

The author's unique style, blending stories and excursions from around the world, more than 100 recipes, and reflections on fermentation as a tool for social change, makes this one of the most successful titles on fermented foods ever written.