The Art of Fermentation: New York Times Bestseller (Chelsea Green Publishing Co) - Hardcover

Sandor Ellix Katz

Hardcover

ISBN 10: 160358286X ISBN 13: 9781603582865

Publisher: Chelsea Green Publishing Co, 2013

Synopsis

Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times

‘…The high priest of fermentation theory.’ the Guardian

‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ Dan Saladino, The Food Programme BBC

'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

International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide

New York Times bestseller The Art of Fermentation is the only fermentation guide you’ll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone.

With beautiful illustrations and extended references you will find details on making:

• 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
• Growing mold cultures
• Kimchi, kraut
• Kombucha, kefir

Sandor Katz’s award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!

About this title

About the Author

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." Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he's sharing 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).

From the Back Cover

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.

Edition details

• Publisher: Chelsea Green Publishing Co
• Publication date: 2013
• Language: English
• ISBN 10: 160358286X
• ISBN 13: 9781603582865
• Binding: Hardcover
• Edition number: 1
• Number of pages: 528