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

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

Sandor Ellix Katz

320 pages • first pub 2001 (view editions)

nonfiction health informative reflective slow-paced
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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 a...

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