The most comprehensive guide to do-it-yourself home fermentation ever published. In The Art of Fermentation, Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition (with a little economics thrown in, too). But The Art of Fermentation encompasses much more and is really a compendium of practical information -- how the process works, parameters for safety, techniques for effective preservation, troubleshooting, and more. The book explains the concepts and processes involved in fermentation in terms simple enough for a beginner making their first crock of sauerkraut, and also offers deeper understanding for experienced practitioners -- from a master class, fermentation experimentalist and revivalist. Copyright 2012, hardcover, 528 pages.