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    The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
    Unavailable
    The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
    Unavailable
    The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
    Ebook1,126 pages13 hours

    The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World

    By Sandor Ellix Katz

    4.5/5

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    About this ebook

    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.

    LanguageEnglish
    PublisherChelsea Green Publishing
    Release dateMay 14, 2012
    ISBN9781603583640
    Author

    Sandor Ellix Katz

    Sandor Ellix Katz is a renowned fermentation expert.

    Read more from Sandor Ellix Katz

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    Reviews for The Art of Fermentation

    4.5/5

    26 ratings5 reviews

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    • 4/5
      I enjoyed reading this book and am excited to try more ferments. Mi have fermented pickles and made yogurt for years but this book opens up the possibility for much more. A note, though. This is not a recipe book as such. It does have a few recipes but it is more what I would call a 'how-to' guide, explaining concepts, general instructions and some pitfalls.
    • 5/5
      This is a very comprehensive volume on the practices of fermentation. Covers the food preservation aspects, potential health benefits, yet provides detailed enough information to do it yourself, including cautions. Covers everything from how to process vegetables, fruits, grains, dairy products to meats and eggs. The author relates both the history and modern practices, based on a combination of his own experience and extensive research/collaboration with people from around the world. A true reference, but is easy to read.
    • 5/5
      Best book on the topic. I meanwhile bought it after I had it from the library
    • 4/5
      This book covers all sorts of fermented foods (with a few related topics). It focuses more on the culture behind the fermentation, why it is healthy to eat, and how the fermentation process works, instead of fermentation recipes. It has certainly encouraged me to explore in the future making some kraut and pickles!
    • 5/5
      This was a gift, and I was surprised by how much I enjoyed it. I wanted to make a couple things, but now I've already made four!