Art of Fermentation: New York Times Bestseller journalist Patrick McGee draws on

journalist Patrick McGee draws on more than two hundred interviews with former executives and engineers

Every Moment Holy

except for the parts that made me cry

How sweet it was

Art of Fermentation: New York Times Bestseller journalist Patrick McGee draws onNamed One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times 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! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most