

Rotten Menu
Curated guides to fermentation recipes, history, and technique.

Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World
Sandor Ellix Katz
$32.55
$35.00

Wild Drinks: The New Old World of Small-Batch Brews, Ferments and Infusions
Sharon Flynn
$27.89
$29.99

The Art of Plant-Based Cheesemaking, Second Edition: How to Craft Real, Cultured, Non-Dairy Cheese
Karen McAthy
$46.49
$49.99

Mastering Basic Cheesemaking: The Fun and Fundamentals of Making Cheese at Home
Gianaclis Caldwell
$27.85
$29.95

Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World
Sandor Ellix Katz
$32.55
$35.00

Flavor Chemistry and Technology (Softcover Reprint of the Original 1st 1986)
Gary Reineccius and H Heath
$126.49

The Arts of the Microbial World: Fermentation Science in Twentieth-Century Japan
Victoria Lee
$51.75

Our Fermented Lives: A History of How Fermented Foods Have Shaped Cultures & Communities
Julia Skinner
$27.90
$30.00

The Miracle of Salt: Recipes and Techniques to Preserve, Ferment, and Transform Your Food
Naomi Duguid
$41.85
$45.00

Wild Drinks: The New Old World of Small-Batch Brews, Ferments and Infusions
Sharon Flynn
$27.89
$29.99

Cocoa and Coffee Fermentations
$310.50

Fermented foods in general and ethnic fermented foods in particular
Andrade Jerusa Souza and Andrade Júnior Moacir Couto de
$30.92