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Through 80 spice-infused recipes
Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt
Along with Native American culinary advisor Walter Whitewater
to a simple Apple
Smoke, Rice, Water: Flavours from the Bay of Bengal and Beyond (Kishwar Chowdhur) Tahitian Through 80 spice-infused recipesIn Smoke, Rice, Water, Kishwar Chowdhury shares 100 recipes from across the Bay of Bengal and its surrounds a vibrant, underexplored region that spans India, Bangladesh, Myanmar, Nepal, Sri Lanka, Thailand, Malaysia and Indonesia. With warmth and clarity, Kishwar invites readers into her home kitchen to discover traditional techniques, bold flavors and the foodways of over 200 million people from street snacks and Mughal court dishes to river fish
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