The art of fermentation I.

We would like to present you the two-part Art of Fermentation. This is the most comprehensive book on fermentation ever published, again written in the author's irresistible way.

If you are a fan of fermentation or want to learn more about this field, to ferment something at home, to equip the kitchen, to learn really simple procedures, to read detectively about the world of friendly microbes that benefit our human health, travel the world culinarily and become an expert in the preparation of fermented foods from sourdough bread to vegetables to various alcohols, this book is not to be missed!

Due to the size, we have decided to split the title The Art of Fermentation into two separate books for the Czech edition:

The art of natural fermentation, Volume One contains chapters on procedures and equipment, pickled vegetables and kimchi, homemade yogurt, kefirs and cheeses, sour drinks, mead, wines and ciders.

The art of natural fermentation, Volume two is devoted to beers and other alcoholic beverages, sourdough bread and other leavened cereals, bowl, tofu and tempeh, mass, fish and eggs and fermentation in a wider cultural context