The Art of Fermentation
Chelsea Green Publishing (2012)
Sandor Katz calls himself a “fermentation revivalist” and while that’s true, it somewhat understates his importance in the field. Nobody has done more to bring fermentation to the center of contemporary cooking — both amateur and professional — than Katz, through his encyclopedic knowledge, tireless teaching, and eloquent writing, specifically in this book. Whatever genre or tradition of fermentation interests you, The Art of Fermentation represents one-stop shopping for a lifetime of culinary experimentation.
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