Milk Into Cheese - The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques - Af David Asher Ost Forlag: A Mock Book

Forlag: A Mock Book

Super god basis-frugteddike til køkkenet fra - økologisk og biodynamisk Æbleeddiken er baseret på biodynamisk æblejuice

I 2022 udkom hendes skønlitterære debut Kartoffeløje på forlaget Ovbidat

der brænder for at skabe kombucha med respekt for ingredienserne

Milk Into Cheese - The Foundations of Natural Cheesemaking Using Traditional Concepts, Tools, and Techniques - Af David Asher Ost Forlag: A Mock BookLonglisted for the Andr Simon Award for Food Books for 2024Essential reading for anyone wanting to learn all they can about the ways in which humans, and our domesticates, share this world with microbes. David Zilber, chef and food scientist; coauthor of The Noma Guide to FermentationWith recipes for over 80 natural cheeses and complimentary ferments, this groundbreaking, comprehensive book guarantees high quality results and perfect flavors for every