Art of Fermentation
Art of Fermentation
$39.95
An In-Depth Exploration of Essential Concepts and Processes from Around the World
with Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More
by Sandor Ellix Katz
An encyclopedia of fermentation which has become the standard go to for anyone embarking on learning about and practicing these essential and ancient methods of preserving and transforming food.
Jam packed with more than you can ever want to know about the subject.
Have long supported his work Sandor’s work and was delighted when he was a keynote speaker at a local event many years ago.
498 pages, hardcover
7.5” x 9.75” x 1.625”
list price $39.95
(Chelsea Green Books)
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When I was first reading Pascal’s first book called The New Wildcrafted Cuisine, I wondered why the fermentation chapter seemed a little short.
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Have never met Pascal in person but this book was highly recommended by a mutual student and have been following his work ever since.
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