This title offers 65 traditional recipes from Central Europe in 300 photographs. This is a delightful guide to the distinctive cuisine of Hungary with 65 step-by-step recipes and 300 photographs. A fascinating introduction brings to life the history, culture and traditions of Hungary, including loca[...]

For thousands of years, people have been making naturally fermented vegetables, fruits, dairy products and ales. Japanese cuisine features fermented pickles, miso and tempeh, which are both made using fermented soy beans. In South Korea, live cultured cabbage, or kimchi, is a culinary mainstay and i[...]