Chelsea Green Publishing
The Art of Fermentation: New York Times Bestseller
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This is so much more than a cookbook - it's an in-depth exploration of fermenting techniques from around the world.
Clear, practical instructions enable and inspire you to ferment fruits, vegetables, grains, milk, beans, meats and more.
Detailed information on fermenting sugars into alcohol; making sour tonic beverages; and growing mold cultures.
An essential resource for anyone interested in adding these remarkable foods to their diet.
Hardcover. Katz, 7"x10", 456 pp.
Reviews (10)
30 August 2015The literal best book on fermented foods
Consider this the only book you need to ferment.
30 August 2015Four Stars
Great info, but would have liked a couple of recipes that Sandor uses.
28 August 2015I am more comfortable with experimentation
This is indeed the book on fermentation!
24 August 2015IT IS NOT A RECIPE BOOK
THhe art of fermentation is a book full of funny information about fermented things.
15 August 2015Great, informative book
Great, informative book.
13 August 2015Very helpful and educational book
This is a great book with some really good insight into all aspects of fermentation.
12 August 2015Five Stars
Wonderful explanations and interesting, easy to read writing style..
12 August 2015Very well written. Sandor goes into detail about the ...
Very well written.
7 August 2015My son and I cannot put this down. We ...
My son and I cannot put this down.
6 August 2015Love it!
Crazy, offbeat Hungarian of fermentation!