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and immense knowledge to bear in The Food of Spain
how to baby your pizza dough into pie perfection
Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt
The Parasite
Slovenian Cuisine: From the Alps to the Adriatic in 20 Ingredients (Janez Bratovž, Noah Charney) yams and immense knowledge to bearWinner of the Gourmand Award for Best Chef Book; a love letter to the region, by the internationally renowned chef and father of modern Slovenian cuisine. First published in Slovenian in 2018, this long awaited, award winning book has finally been translated to English. With beautifully written introductory essays for each new stop and robust narrative elements, it follows a road trip around Slovenia in search of the finest ingredients in the country,
