The Art of Fermentation: New York Times Bestseller

The Art of Fermentation: New York Times Bestseller

The Noma Guide to Fermentation: Including koji, kombuchas, shoyus, misos, vinegars, garums, lacto-ferments, and black fruits and vegetables (Foundations of Flavor)

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition