An In-Depth Exploration of Essential Concepts and Processes from Around the World. Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century. Once you look at the world through the fresh eyes of such a genius, there is no going back to the tasteless world you had previously occupied. The Art of Fermentation is a wonder--so rich in its knowledge and so practical in its application. This book will be a classic for the next millennium." —Gary Paul Nabhan, author of Renewing America's Food Traditions and Desert Terroir
