Fizz: A Beginners Guide to Making Natural, Non-Alcoholic Fermented Drinks
by Elise van Iterson Author and Barbara Serulus Author
Fermentation can produce some fantastic non-alcoholic drinks like kombucha, water kefir, and beet kvass. These fizzy drinks are packed with healthy bacteria and have complex tastes. Some options are now offered in top restaurants and bars, but you can also make them at home. Fermented drinks are a great alternative to wine or beer, perfect for those who want to reduce alcohol intake or boost their probiotics.
This book provides accessible recipes with step-by-step illustrations, scientific background on fermentation, and anecdotes about the origin of these extraordinary drinks.
(This book may contain a sharpie mark on the top or bottom edge and may show mild signs of shelfwear.)
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Comments & Reviews
I enjoy seeing when two established zinesters start a zine together. Usually, you can’t go wrong when there are years of combined publishing experience to build on! Maria Goodman and Androo Robinson are a couple living in Portland, each of them with a distinctive voice of their own that comes through strongly in their zine. In fact, much of the zine plays off of their differences, while at the same time celebrating them.