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 $40

(Chelsea Green Books)