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

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

Sandor Ellix Katz, Sally Fallon Morell

320 pages • first pub 2001 (editions)

nonfiction health informative reflective slow-paced
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The Book That Started the Fermentation RevolutionSandor Ellix Katz, winner of a James Beard Award andNew York Timesbestselling author, whomMichael Pollan callsthe Johnny Appleseed of Fermentation returns to the iconic book that started it all, but...

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