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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition Paperback – Illustrated, August 19, 2016

4.6 out of 5 stars 361 ratings

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Frequently bought together

  • Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
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  • The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
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  • The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)
Total price: $78.13
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From the Publisher

Editorial Reviews

About the Author

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website www.wildfermentation.com.


Product details

  • Item Weight : 1.7 pounds
  • Paperback : 320 pages
  • ISBN-10 : 1603586288
  • ISBN-13 : 978-1603586283
  • Product Dimensions : 7.01 x 1.02 x 10 inches
  • Publisher : Chelsea Green Publishing; 2nd Edition (August 19, 2016)
  • Language: : English
  • Customer Reviews:
    4.6 out of 5 stars 361 ratings
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