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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!
"synopsis" may belong to another edition of 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.
"About this title" may belong to another edition of this title.
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The Art of Fermentation: With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More
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The Art of Fermentation: With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More
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The Art of Fermentation: With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More
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The Art of Fermentation: With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More
Published by
Chelsea Green (edition Illustrated), 2012
ISBN 10: 160358286X
ISBN 13: 9781603582865
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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
Published by
Chelsea Green Publishing, 2012
ISBN 10: 160358286X
ISBN 13: 9781603582865
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The Art of Fermentation: With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More
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Hardcover. Condition: Very Good. No Jacket. This copy is an Ex-Library with the usual stamps and markings. Maroon cover with faded gilt lettering on spine. Binding is tight. Minimal shelf wear. Dust jacket has a mylar protection. Includes: Contents, Bibliographical References, Index. 498 p. Seller Inventory # 43183
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The Art of Fermentation: New York Times Bestseller
Published by
Chelsea Green Publishing Co, 2012
ISBN 10: 160358286X
ISBN 13: 9781603582865
Used
Hardcover
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardback. Condition: Good. 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 vegetablessugars into alcohol (meads, wines, and ciders)sour tonic beveragesMilkGrains and starchy tubers beers (and other grain-based alcoholic beverages) beans; seeds; nuts fish; meat; and eggs growing mold culturesKimchi, krautkombucha, 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! Seller Inventory # 00110811654
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The Art of Fermentation: New York Times Bestseller
Published by
Chelsea Green Publishing Co, 2012
ISBN 10: 160358286X
ISBN 13: 9781603582865
Used
Hardcover
Seller: World of Books (was SecondSale), Montgomery, IL, U.S.A.
Seller rating 5 out of 5 stars
Hardback. Condition: Fair. 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 vegetablessugars into alcohol (meads, wines, and ciders)sour tonic beveragesMilkGrains and starchy tubers beers (and other grain-based alcoholic beverages) beans; seeds; nuts fish; meat; and eggs growing mold culturesKimchi, krautkombucha, 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! Seller Inventory # 00110608779
Stock Image
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
Published by
Chelsea Green Publishing, 2012
ISBN 10: 160358286X
ISBN 13: 9781603582865
Used
Hardcover
Seller: HPB-Ruby, Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_489244052
Stock Image
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
Published by
Chelsea Green Publishing, 2012
ISBN 10: 160358286X
ISBN 13: 9781603582865
Used
Hardcover
Seller: Half Price Books Inc., Dallas, TX, U.S.A.
Seller rating 5 out of 5 stars
Hardcover. Condition: Very Good. Connecting readers with great books since 1972! Used books may not include companion materials, and may have some shelf wear or limited writing. We ship orders daily and Customer Service is our top priority! Seller Inventory # S_478312184