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The Art of Fermentation: New York Times Bestseller Hardcover - 2012
by Sandor Ellix Katz; Foreword by Michael Pollan
Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.
Details
- Title The Art of Fermentation: New York Times Bestseller
- Author Sandor Ellix Katz; Foreword by Michael Pollan
- Binding Hardcover
- Edition 1st Edition
- Pages 528
- Volumes 1
- Language ENG
- Publisher Chelsea Green Publishing Company, White River Junction, VT
- Date 2012-05-14
- Illustrated Yes
- ISBN 9781603582865 / 160358286X
- Weight 2.8 lbs (1.27 kg)
- Dimensions 9.6 x 7.4 x 1.6 in (24.38 x 18.80 x 4.06 cm)
- Library of Congress subjects Fermentation, Fermented foods
- Library of Congress Catalog Number 2011052014
- Dewey Decimal Code 664.024
Media reviews
Citations
- Library Journal, 05/01/2012, Page 93
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The Art of Fermentation: New York Times Bestseller
by Katz, Sandor Ellix
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The Art of Fermentation: New York Times Bestseller
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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 Art of Fermentation: New York Times Bestseller
by Katz, Sandor Ellix
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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
by Katz, Sandor Ellix; Pollan, Michael [Foreword]
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