The Art of Fermentation: New York Times Bestseller

by Sandor Ellix Katz

Book Overview

Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times

The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...

Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies...

• Format: Hardcover
• Language: English
• ISBN: 160358286X
• ISBN13: 9781603582865
• Release Date: May 2012
• Publisher: Chelsea Green Publishing Company
• Length: 528 Pages
• Weight: 2.88 lbs.
• Dimensions: 1.6" x 7.4" x 9.6"