| Edition |
First edition. |
| Description |
281 pages ; 21 cm |
| Contents |
Introduction: So you can eat cheese? -- Amateur jar enthusiast -- Life inside the average American grocery store -- Fermented cucumbers are in a real pickle -- At least I won't get scurvy -- Sowing season -- Kefir and loathing in the Hudson Valley -- How wild ales got squashed -- The more it smells like a goat, the better -- Differences between white bread and cotton candy -- Taking Cartman's advice -- Eat food, not too much, mostly rotten fish -- After the fermented man. |
| Summary |
"A writer, brewer and fermentation enthusiast chronicles his year spent drinking and eating only products that had been created by microbes, becoming the living embodiment of the cultural and nutritional power of fermentation,"--NoveList. |
| Subject |
Fermented foods.
|
|
Functional foods.
|
|
Probiotics.
|
| ISBN |
9781468309010 (hardcover) |
|
1468309013 (hardcover) |
|
