One of the world’s greatest restaurants lets you in on its secret ingredients. With a little patient diligence any home chef can use fermentation to vastly expand the flavors they can create. I’ve already made two batches of lacto-tomatoes (my gazpacho will never be the same!). For the foodie, the scientist, and the home cook looking to take a big step forward.
Availability: On Our Shelves Now
Published: Artisan - October 16th, 2018