Pros: Personal experience included with each recipe, easy to follow directions
Cons: translated from French, so occasionally doesn't apply to U.S.
I found this book as I was exploring information about fermentation in preparation for a class. My favorite fermentation book is WILD FERMENTATION by Sandor Ellix Katz. Both of these books are published by a wonderful small press, Chelsea Green, found at: http://www.chelseagreen.com/
Charli Vogt, RN, MN, MPH