Fermenter: Diy Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-based Cheeses, Fermented Beverages & What to Do With. Questo articolo non è disponibile.Fermenter: Diy Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-based Cheeses, Fermented Beverages & What to Do With

Fermenter, 9781632174710

AARON ADAMS is a chef and fermentation educator based in Portland, OR. He opened his first restaurant in 2002, followed by restaurants that all in one way or another featured fermented food and drink. He zeroed in on and grew that love of fermentation at Fermenter, which showcases everything traditional, wildly experimental, and local and global ferments--from koji to kombucha--along with delicious dishes that incorporate them. 

LIZ CRAIN is a longtime writer on Pacific Northwest food and drink. She is the author of Dumplings = Love and coauthor of the cookbooks Toro Bravo, and Hello! My Name is Tasty, as well as 420-friendly Grow Your Own. She is also cofounder of the annual Portland Fermentation Festival.