£63.99
The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods.
Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive
Microbiology And Nutrition Of Ethnic Fermented And Preserved Fish Products Of The Eastern Himalayas
Indigenous Fermented Foods of South Asia
Ethnic Fermented Foods and Beverages of India: Science History and Culture
Ethnobiology of Mountain Communities in Asia
Indigenous Fermented Foods for the Tropics
Edible and Medicinal Mushrooms of the Himalayas
Ethnic and Indigenous Food Technologies
Handbook of Indigenous Fermented Foods, Revised and Expanded
Foods & Flavors from Nepal
Himalayan Fruits and Berries
Fruits Grown in Highland Regions of the Himalayas
Indigenous Fermented Foods of Southeast Asia