The Art of Fermentation

An in-depth exploration of essential concepts and processes from around the world. Covers the art and science of fermenting vegetables, fruits, milk, grains, tubers, beans, nuts, seeds, meat, fish, eggs. A recipe book for the home, it also covers commercial considerations, and non-food applications of fermentation.

Author: Katz, Sandor Ellix
Call Letter: Bn
Call Number: 42
Publication Format: book
Publication Year: 2012Website:

Return to Library Main Page