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The Art of Fermentation: The original guide to fermentation; from kraut, kombucha, kimchi to cider, wine, koji, miso, sourdough and so much more!: New York Times Bestseller

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9781603582865: The Art of Fermentation: The original guide to fermentation; from kraut, kombucha, kimchi to cider, wine, koji, miso, sourdough and so much more!: New York Times Bestseller
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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.

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Review:

'a genuine masterpiece . --Bee Wilson the Sunday Telegraph magazine

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).

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Other Popular Editions of the Same Title

9789866179778: The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes From Around the World in Traditional Chinese ("Fa Xiao Sheng Jing: Nai, Dan, Rou, Yu, Yin Liao") (Traditional Chinese)

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ISBN 10: 986617977X ISBN 13: 9789866179778
Publisher: Da jia chu ban she, 2014
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Book Description Hardback. Condition: New. Language: English. Brand new Book. '.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 BBCThe 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 TimesInternational 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, kefirSandor 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 # AA99781603582865

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