The Revolution Will Not Be Microwaved

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The book, written by a James Beard Award winner and New York Times bestselling author, delves into the intricate world of fermentation. It offers a blend of culinary wisdom and practical guidance, showcasing the transformative power of fermentation in cooking. Readers can expect to explore various techniques, recipes, and the health benefits associated with fermented foods, making it an essential resource for both novice cooks and seasoned chefs looking to enhance their culinary repertoire.