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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Second Edition) Paperback – 5 Sep 2016

4.5 out of 5 stars 79 customer reviews

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  • Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Second Edition)
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  • Fermented Vegetables
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Product details

  • Paperback: 272 pages
  • Publisher: Chelsea Green Publishing Co; 2nd Revised edition edition (5 Sept. 2016)
  • Language: English
  • ISBN-10: 1603586288
  • ISBN-13: 978-1603586283
  • Product Dimensions: 17.8 x 2.6 x 25.4 cm
  • Average Customer Review: 4.5 out of 5 stars 79 customer reviews
  • Amazon Bestsellers Rank: 32,283 in Books (See Top 100 in Books)
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Product description

About the Author

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him one of the unlikely rock stars of the American food scene. The Art of Fermentation received a James Beard award, and, in 2014, Sandor was honored with the Craig Claiborne LifetimeAchievement Award from the Southern Foodways Alliance.Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his websitewww.wildfermentation.com.

Sally Fallon Morell is the president of the Weston A. Price Foundation.


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