NATURAL FERMENTATION

Lithuanians have old traditions consuming fermented foods: cabbage & cucumbers, rye bread, soured milk, & kvass. This book is an attempt to see these simple food items in a different light and to advance the fermentation process using more versatile products.
 
Publishing house – Dvi Tylos
Photography – Sarune Zurba Photography
Design together with – Jone Miskinyte
Book photography & video – Dovalde Butenaite Photography
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