Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough

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Language

English

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Subjects

Subjects

Canning & Preserving
Cooking
Cooking & Food
Health & Healing
Methods
Natural Foods
Nonfiction
Specific Ingredients

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Contributors

Davis, Holly Author
Davis, Holly Author
Katz, Sandor Ellix Author of introduction, etc

ISBN

9781452179247

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