The Art of Fermentation

An In-Depth Exploration of Essential Concepts and Processes from Around the World

By Katz, Sandor Ellix

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ISBN
9781603582865
Publisher
Chelsea Green


REVIEWS

Library Journal

Reviewed on May 1, 2012  |  Science and Technology

This is not a line-by-line recipe cookbook, but it contains detailed instructions on fermenting (or creating via fermentation) nearly every imaginable food or beverage. After a foreword by Michael Pollan, Katz (Wild Fermentation) explores the scientific basis of fermentation, then gives details for creating everything from yogurts to prosciutto to wines, beer, and kombucha. He emphasizes how fermentation influenced human deve...Log In or Sign Up to Read More

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