Katz, Sandor Ellix: Wild Fermentation. The Flavor, Nutrition and Craft of Live Culture Foods

Authors

  • Gilly Lehmann Independent Scholar Author

DOI:

https://doi.org/10.1558/ppc.28575

Keywords:

Wild Fermentation, Nutrition, Flavor, Live Culture Foods, Craft, Fermentation, Wild, Foods

Abstract

Katz, Sandor Ellix: Wild Fermentation. The Flavor, Nutrition and Craft of Live Culture Foods: Chelsea Green, 2003: 188 pp., paperback, £19.95.

Author Biography

  • Gilly Lehmann, Independent Scholar

    Gilly Lehmann has recently retired from the Université de Franche-Comté and has written extensively on the food history of the eighteenth century.

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Published

2012-12-01

Issue

PPC 97 (2012)

Section

Book Reviews

How to Cite

Lehmann, Gilly. 2012. “Katz, Sandor Ellix: Wild Fermentation. The Flavor, Nutrition and Craft of Live Culture Foods”. Petits Propos Culinaires, December, 114. https://doi.org/10.1558/ppc.28575.