Cooper, Sam
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The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji, and More
Sandor Ellix Katz’s James Beard Award–winning The Art of Fermentation (cited in Cooper’s bibliography) remains a touchstone on the topic, but the context Cooper provides on this subject as well as the book’s insight into techniques and in-depth instructions make this a valuable introduction for any home cook hoping to channel their inner Bill Nye the Science Guy in the kitchen.
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