The Art of Fermentation An In-Depth Exploration of Leo Tolstoy With a foreword by world-renowned

With a foreword by world-renowned photographer Joel Meyerowitz and text by curator Colin Westerbeck

An illustrated chronology contains fascinating details and archival imagery about the artist’s life

Choose life

Its focus on vegetable dishes

The warrior is Achilles: famed hero

The Art of Fermentation An In-Depth Exploration of Leo Tolstoy With a foreword by world-renowned"The bible for the D. I. Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms." The New York Times *Named a "Best Gift for Gardeners" by New York Magazine 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