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The Art of Fermentation : New York Times Bestseller by Sandor Ellix Katz

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The Art of Fermentation : New York Times Bestseller by Sandor Ellix KatzNamed One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone. With beautiful illustrations and extended references you will find details on making: fermenting vegetables sugars into alcohol (meads, wines, and ciders)sour tonic beverages, MilkGrains and starchy tubers beers (and other grain based alcoholic

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