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The Art of Fermentation: New York Times Bestseller

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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.

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The Art of Fermentation: New York Times Bestseller
2012, Chelsea Green Publishing Company, White River Junction, Vermont

ISBN-13: 9781603582865

Hardcover

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