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Neo-Cook La alquimia del koji: El arte de la fermentación con moho Hardcover – Big Book, 16 August 2021
Chronicle Books Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Fermented Foods Cookbooks, Food Preservation, Fermenting Recipes)
[By Sandor Ellix Katz ] The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World (Hardcover)【2018】by Sandor Ellix Katz (Author) (Hardcover)
Chelsea Green Publishing Company Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
Fermentation as Metaphor: Follow Up to the Bestselling "The Art of Fermentation"
Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough (Fermented Foods Cookbooks, Food Preservation, Fermenting Recipes) Hardcover – Import, 5 March 2019
Sandor Ellix KatzBy Sandor Ellix Katz - The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition Paperback – Illustrated, August 19, 2016
El arte de la fermentacion
Basic Fermentation: A Do-It-Yourself Guide to Cult
Pura fermentación: Todo el sabor, el valor nutricional y el arte que encierra la elaboración de alimentos vivos (Nutrición y Salud) (Spanish Edition)
El arte de la fermentación: Una exploración en profundidad de los conceptos y procesos fermentativos de todo el mundo. Información práctica para ... carnes y mucho más (Spanish Edition) Paperback – May 27, 2016
Fermentação selvagem: Sabor, nutrição e prática dos alimentos de cultura viva - Edição revista e atualizada (Alimente-se bem) (Portuguese Edition)
The Art of Fermentation: New York Times Bestseller Hardcover – Illustrated, 14 May 2012
The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements
Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from Around th
Fermentation: River Cottage Handbook No.18
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
TERRE VIVANTE Fermentations !: les microbes nous veulent du bien
The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements
Art of Fermentation by Katz, Sandor Ellix [Hardcover]
Pura fermentación: Todo el sabor, el valor nutricional y el arte que encierra la elaboración de alimentos vivos
The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea
El mundo de la fermentación: Recetas, técnicas y tradiciones de todo el planeta
Fresh & Fermented: 85 Delicious Ways to Make Fermented Carrots, Kraut, and Kimchi Part of Every Meal
Locavore's Handbook: The Busy Person's Guide To Eating Local On A Budge
Homebrewed Vinegar: How to Ferment 60 Delicious Varieties
Heirloom: Time-Honored Techniques, Nourishing Traditions, and Modern Recipes
Chelsea Green Publishing Company Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir
Ciderhouse Cookbook: 127 Recipes That Celebrate the Sweet, Tart, Tangy Flavors of Apple Cider
Dumplings = Love: 40 Innovative Recipes From Around the World
Gastrophysics The New Science of Eating by Charles Spence - Paperback Paperback – International Edition, 23 March 2017
FIZZ: The Beginner's Guide to Making Natural, Non-Alcoholic Fermented Drinks
Cooked: A Natural History of Transformation
Barefoot Biodynamics: How Cows, Compost, and Community Help Us Understan
A History of English Food
Storey Publishing Big Book of Kombucha
The Art of Natural Cheesemaking: Using Traditional, Non-Industrial Methods and Raw Ingredients to Make the World's Best Cheeses
The Wild Wisdom of Weeds: 13 Essential Plants for Human Survival
Organic Mushroom Farming and Mycoremediation: Simple to Advanced and Experimental Techniques for Indoor and Outdoor Cultivation
Wildcrafted Vinegars: Making and Using Unique Acetic Acid Ferments for Q
Cultured Foods for Your Kitchen: 100 Recipes Featuring the Bold Flavors of Fermentation
Asian Pickles: Sweet, Sour, Salty, Cured, and Fermented Preserves from Korea, Japan, China, India, and Beyond [A Cookbook]
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