Katz S.E., Pollan M. The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World

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Chelsea Green Publishing, 2012. — 528 p.

ISBN: 9781603582865.

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.