The first and only of its kind, Sandor Katz's The Art of Fermentation will undoubtedly remain a classic in food literature. Its pages are filled with essential wisdom for cooks, homesteaders, farmers, foragers, food lovers and anyone else who wants to deepen their appreciation for this ancient form of preservation. With illustrations and comprehensive resources, Katz presents fermentation in a way that is simple enough to guide the novice through the process of making sauerkraut or yogurt, yet detailed enough to broaden the understanding of even the most experienced practitioner. Hardcover; 528 pages.
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