The Science of Fermentation Beejhy Barhany modern twist

modern twist

Tom Colicchio cooked his first recipe at 13 years old—a stuffed eggplant from an issue of Cuisine magazine that he picked up out of boredom—and it changed his life

Award-winning chef Anita Jaisinghani of Pondicheri restaurant in Houston

And there are new

she’s often asked

The Science of Fermentation Beejhy Barhany modern twistA vital resource for the ferment curious JAMES READ This book will inspire a whole new generation of fermenters KENJI MORIMOTO A rich resource that enlightens and inspires MARK DIACONO Enter a marvelous microbial world and explore the fascinating science of fermented foods. Every culture has a long history of fermentation from kimchi to beer, kombucha to kefir, and sourdough to soy sauce but rarely do we contemplate the complex science behind these