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The Art of Fermentation: New York Times Bestseller
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The Art of Fermentation: New York Times Bestseller Hardcover - 2012

by Sandor Ellix Katz; Foreword by Michael Pollan

Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.


Details

  • Title The Art of Fermentation: New York Times Bestseller
  • Author Sandor Ellix Katz; Foreword by Michael Pollan
  • Binding Hardcover
  • Edition 1st Edition
  • Pages 528
  • Volumes 1
  • Language ENG
  • Publisher Chelsea Green Publishing Company, White River Junction, VT
  • Date 2012-05-14
  • Illustrated Yes
  • Features Bibliography, Dust Cover, Glossary, Illustrated, Index
  • ISBN 9781603582865 / 160358286X
  • Weight 2.8 lbs (1.27 kg)
  • Dimensions 9.6 x 7.4 x 1.6 in (24.38 x 18.80 x 4.06 cm)
  • Library of Congress subjects Fermentation, Fermented foods
  • Library of Congress Catalog Number 2011052014
  • Dewey Decimal Code 664.024

Media reviews

Citations

  • Library Journal, 05/01/2012, Page 93

About the author

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor "one of the unlikely rock stars of the American food scene." For more information, check out his website www.wildfermentation.com.

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by Katz, Sandor Ellix

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