The Art of Fermentation
An in-Depth Exploration of Essential Concepts and Processes from Around the World
Ranked #5 in Healthy Cooking, Ranked #21 in Food Science — see more rankings.
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor 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.
While Katz expertly contextualizes fermentation in terms of biological... more
While Katz expertly contextualizes fermentation in terms of biological... more
Rankings by Category
The Art of Fermentation is ranked in the following categories:
- #80 in Cooking
- #49 in Diy
- #65 in Encyclopedias
- #50 in Food
- #65 in Nutrition
- #83 in Vegetarian
- #26 in Vegetarian Cooking
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