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Exploring the cultural history of pickling and fermentation, this book serves both enthusiasts and newcomers curious about these food preservation techniques. It connects to contemporary trends in gut health and the microbiome, offering insights into the significance of these practices. Written by a leading consultant in the field, the authoritative text provides a comprehensive understanding of the subject, making it an engaging read for anyone interested in the art of fermentation.
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The Philosophy of Pickles and Fermented Foods, Thom Eagle
- Language
- Released
- 2024
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- (Hardcover)
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