Christine Walsh from Éan in Galway: ‘I’ve read The Art of Fermentation by Sandor Katz back to front a few times’. Picture: Nathalie Marquez CourteneyThe Art of Fermentation by Sandor Katz.
I’ve read that book back to front a few times. I also love Harold McGee’s On Food and Cooking, which goes into the science behind cooking, and why certain things have a reaction or work together.
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