Fermentation: A Natural History by Katz, Sandor Ellix

Fermentation: A Natural History (Hardcover) (ISBN-13: 9781643265513)

Vendor: Sandor Ellix Katz
Product type: Books
Format: Hardcover
$18.00
$18.00
$18.00
Subtotal: $18.00
Fermentation: A Natural History by Katz, Sandor Ellix

Fermentation: A Natural History

$18.00
Fermentation: A Natural History by Katz, Sandor Ellix

Fermentation: A Natural History

$18.00
Format: Hardcover
Description
Description
x
A thoughtful introduction to the wonders of fermentation from the James Beard Award and a New York Times bestselling author of Wild Fermentation and The Art of Fermentation.

Fermentation is a magical collaboration between people and bacteria. This book illuminates the natural history of fermentation as a process and concept, covering practices used in cultures around the world with many practical benefits, as well as scientific and mythological understandings, and cutting-edge experimentation.

The Studies in Nature series offers close observations, passionate research, and natural obsessions on a variety of nature-related topics. Featuring illustrations by Stacy Hsu and black and white photography, they offer big ideas in a small, giftable, and collectible package.

Author: Sandor Ellix Katz
ISBN-10: 1643265512
ISBN-13: 9781643265513
Publisher: Timber Press (OR)
Language: English
Published: 08/25/2026
Pages: 132
Format: Hardcover
Size: 7.00h x 4.75w x 0.61d
By Sandor Ellix Katz
By Sandor Ellix Katz
x

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, he is the author of five books: Wild Fermentation; The Revolution Will Not Be Microwaved; The Art of Fermentation; Fermentation as Metaphor; and his latest, Fermentation Journeys. The Art of Fermentation, which received a James Beard award and has been widely translated, was selected by the New York Times as one of "The 25 Most Influential Cookbooks From the Last 100 Years." Sandor's books, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. For more information, check out his website www.wildfermentation.com.

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