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The Art of Fermentation

The Art of Fermentation

An In-Depth Exploration of Essential Concepts and Processes from Around the World

by Sandor Ellix Katz
Hardback
Publication Date: 15/05/2012
  $67.95

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published.

Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information'how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises.

Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first'and only'of its kind.

ISBN:
9781603582865
9781603582865
Category:
Preserving & freezing
Format:
Hardback
Publication Date:
15-05-2012
Language:
English
Publisher:
Chelsea Green Publishing Co
Country of origin:
United States
Pages:
528
Dimensions (mm):
234x156x38mm
Weight:
1.25kg
Sandor Ellix Katz

Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003) which Newsweek called "the fermenting bible" in order to share the fermentation wisdom he had learned, and demystify home fermentation.

Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist."

Most recently, with a decade more experience behind him, producing The Art of Fermentation gave him the opportunity to share a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006).

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