Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition

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The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the "Johnny Appleseed of Fermentation" returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating ...

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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
2016, Chelsea Green Publishing Company, White River Junction, Vermont

ISBN-13: 9781603586283

2nd Revised edition

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