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Real Food Fermentation for Beginners

Alex Lewin

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      FORMAT: Paperback / softback

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      Format: Paperback / softback

      CONTRIBUTORS: Alex Lewin EAN: 9780760398029 COUNTRY: United States PAGES: 144 WEIGHT: 440 g HEIGHT: 235 mm
      PUBLISHED BY: New Shoe Press DATE PUBLISHED: 2025-08-14 CITY: GENRE: COOKING / Methods / Canning & Preserving, COOKING / Health & Healing / General, COOKING / Specific Ingredients / Natural Foods, COOKING / Methods / Fermentation, HEALTH & FITNESS / Healing WIDTH: 191 mm SPINE:

      Book Themes:

      Complementary therapies, healing and health, Health and wholefood cookery, Sustainable food / cookery, Cookery: preserving and freezing

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      Alex Lewin--a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition and author of Kombucha, Kefir, and Beyond and Real Food Fermentation--seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco.

      Format: Paperback / softback

      CONTRIBUTORS: Alex Lewin EAN: 9780760398029 COUNTRY: United States PAGES: 144 WEIGHT: 440 g HEIGHT: 235 mm
      PUBLISHED BY: New Shoe Press DATE PUBLISHED: 2025-08-14 CITY: GENRE: COOKING / Methods / Canning & Preserving, COOKING / Health & Healing / General, COOKING / Specific Ingredients / Natural Foods, COOKING / Methods / Fermentation, HEALTH & FITNESS / Healing WIDTH: 191 mm SPINE:

      Book Themes:

      Complementary therapies, healing and health, Health and wholefood cookery, Sustainable food / cookery, Cookery: preserving and freezing

      Customer Reviews

      Be the first to write a review
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      (0)
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      Alex Lewin--a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition and author of Kombucha, Kefir, and Beyond and Real Food Fermentation--seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco.

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