The Art of Fermentation

The Art of Fermentation:
An In-Depth Exploration of Essential Concepts
and Processes from Around the World
by Sandor Ellix Katz (Chelsea Green, 2012)

In his latest publishing effort, Katz outdoes the huge scope of his previous book by bringing us nearly 500 pages covering the history, concepts, and processes related to fermentation. You’ll find more narrative than recipes, but this is possibly the most comprehensive, highly readable book on the subject available.