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Featured Release

The Art of Fermentation

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

by Sandor Ellix Katz

With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more. . . .

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.

"The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship. It lays the foundation for fermenting all kinds of foods, and whoever reads it will be able to negotiate any recipe for ferments (and conquer any lingering nervousness about fermentation) with impunity. I am so impressed — and ready to begin! Thank you, Sandor Katz."

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