{"product_id":"fermentation-a-natural-history-hardcover","title":"Fermentation: A Natural History - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA thoughtful introduction to the wonders of fermentation from the James Beard Award and a \u003ci\u003eNew York Times \u003c\/i\u003ebestselling author of \u003ci\u003eWild Fermentation \u003c\/i\u003eand\u003ci\u003e The Art of Fermentation.\u003c\/i\u003e\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Fermentation is a magical collaboration between people and bacteria. This book illuminates the natural history of fermentation as a process and concept, covering practices used in cultures around the world with many practical benefits, as well as scientific and mythological understandings, and cutting-edge experimentation. \u003cp\u003e\u003c\/p\u003e The Studies in Nature series offers close observations, passionate research, and natural obsessions on a variety of nature-related topics. Featuring illustrations by Stacy Hsu and black and white photography, they offer big ideas in a small, giftable, and collectible package.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, he is the author of five books: \u003ci\u003eWild Fermentation\u003c\/i\u003e; \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e; \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e; \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e; and his latest, \u003ci\u003eFermentation Journeys\u003c\/i\u003e. \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e, which received a James Beard award and has been widely translated, was selected by the \u003ci\u003eNew York Times\u003c\/i\u003e as one of \"The 25 Most Influential Cookbooks From the Last 100 Years.\" Sandor's books, along with the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. For more information, check out his website www.wildfermentation.com. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 132\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 6.8 x 4.7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 25, 2026\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":56198367019313,"sku":"9781643265513","price":18.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1004\/9532\/7537\/files\/Yxe08-8DOA9781643265513.webp?v=1788992998","url":"https:\/\/mitchellofficial.com\/products\/fermentation-a-natural-history-hardcover","provider":"MITCHELL","version":"1.0","type":"link"}