Why aren’t the recipes for this book available on ckbk?

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Recommended by

Jeff Stutsman

Director of Operations, Momofuku Culinary Lab

Shurtleff and Aoyagi have made unmatched and astonishing contributions to the English language about Southeast Asian fermentation. They have opened the doors to so many Southeast Asian techniques and traditions.

Brandon Jew

Chef/owner, Mister Jiu; San Francisco, CA

Cortney Burns

Co-chef, Bar Tartine

Hannah Kaminsky

Food photographer and cookbook author