THE ART OF FERMENTATION, An In-depth Exploration of Essential Concepts and Processes from Around the World, With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats and More. by Sandor Ellix Katz. Hardbound, 500 pages. This work is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor 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. The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more…!  No.  703602