From James Beard Award winner and New York Times -bestselling author of The Art of Fermentation - the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life's work -a cookbook destined to become a modern classic essential for every home chef. "Sandor's life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination." David Zilber, chef, fermenter, food scientist, and co-author of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind's foundational culinary processes into a cookbook-cum-travelogue." The New York Times "There is perhaps nobody more broadly knowledgeable and contagiously curious about the world's fermentation traditions than the effervescent Sandor Katz." Civil Eats "It's a fantastic read for anyone." Food52 For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he's gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples.