The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
4.5/5
()
Currently unavailable
Currently unavailable
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.
Sandor Ellix Katz
Sandor Ellix Katz is a renowned fermentation expert.
Read more from Sandor Ellix Katz
Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough Rating: 4 out of 5 stars4/5Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition Rating: 5 out of 5 stars5/5Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from around the World Rating: 5 out of 5 stars5/5Fermentation as Metaphor: From the Author of the Bestselling "The Art of Fermentation" Rating: 0 out of 5 stars0 ratingsBarefoot Biodynamics: How Cows, Compost, and Community Help Us Understand Rudolf Steiner’s Agriculture Course Rating: 0 out of 5 stars0 ratings
Related to The Art of Fermentation
Related ebooks
Fermentation as Metaphor: From the Author of the Bestselling "The Art of Fermentation" Rating: 0 out of 5 stars0 ratingsThe Seed Detective: Uncovering the Secret Histories of Remarkable Vegetables Rating: 4 out of 5 stars4/5Restoring Heritage Grains: The Culture, Biodiversity, Resilience, and Cuisine of Ancient Wheats Rating: 0 out of 5 stars0 ratingsCultivating an Ecological Conscience: Essays from a Farmer Philosopher Rating: 4 out of 5 stars4/5Human Permaculture: Life Design for Resilient Living Rating: 0 out of 5 stars0 ratingsDinner with Darwin: Food, Drink, and Evolution Rating: 5 out of 5 stars5/5Terroir and Other Myths of Winegrowing Rating: 5 out of 5 stars5/5In Search of Mycotopia: Citizen Science, Fungi Fanatics, and the Untapped Potential of Mushrooms Rating: 4 out of 5 stars4/5Unlearn, Rewild: Earth Skills, Ideas and Inspiration for the Future Primitive Rating: 3 out of 5 stars3/5Sweet in Tooth and Claw: nature is more cooperative than we think Rating: 0 out of 5 stars0 ratingsMycelial Mayhem: Growing Mushrooms for Fun, Profit and Companion Planting Rating: 5 out of 5 stars5/5Sacred Seed Rating: 0 out of 5 stars0 ratingsChilies to Chocolate: Food the Americas Gave the World Rating: 4 out of 5 stars4/5Deep Agroecology: Farms, Food, and Our Future Rating: 0 out of 5 stars0 ratingsHealing Grounds: Climate, Justice, and the Deep Roots of Regenerative Farming Rating: 4 out of 5 stars4/5DIY Mushroom Cultivation: Growing Mushrooms at Home for Food, Medicine, and Soil Rating: 0 out of 5 stars0 ratingsWild Plant Culture: A Guide to Restoring Edible and Medicinal Native Plant Communities Rating: 0 out of 5 stars0 ratingsSecrets of a Celtic Mystic: Sacred Earth Prophecy Rating: 0 out of 5 stars0 ratingsPlant Spirit Healing: A Guide to Working with Plant Consciousness Rating: 4 out of 5 stars4/5Reinventing the Wheel: Milk, Microbes, and the Fight for Real Cheese Rating: 4 out of 5 stars4/5Discoveries in the Garden Rating: 0 out of 5 stars0 ratingsSustainable Backyard Polyculture: Designing for ecological resiliency Rating: 0 out of 5 stars0 ratingsWisdom for a Livable Planet: The Visionary Work of Terri Swearingen, Dave Foreman, Wes Jackson, Helena Norberg-Hodge, Werner Forn Rating: 0 out of 5 stars0 ratingsFrom Scratch: Adventures in Harvesting, Hunting, Fishing, and Foraging on a Fragile Planet Rating: 5 out of 5 stars5/5
Cooking, Food & Wine For You
Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking Rating: 4 out of 5 stars4/5Mediterranean Diet: 70 Easy, Healthy Recipes Rating: 3 out of 5 stars3/5Back to Eden Rating: 4 out of 5 stars4/5The Dorito Effect: The Surprising New Truth About Food and Flavor Rating: 4 out of 5 stars4/5Ratio: The Simple Codes Behind the Craft of Everyday Cooking Rating: 4 out of 5 stars4/5Snoop Presents Goon with the Spoon Rating: 4 out of 5 stars4/5From Crook to Cook: Platinum Recipes from Tha Boss Dogg's Kitchen Rating: 4 out of 5 stars4/5Whiskey in a Teacup: What Growing Up in the South Taught Me About Life, Love, and Baking Biscuits Rating: 4 out of 5 stars4/5Joy of Cooking: 2019 Edition Fully Revised and Updated Rating: 4 out of 5 stars4/5Foraging for Survival: Edible Wild Plants of North America Rating: 0 out of 5 stars0 ratingsThe Tucci Table: Cooking With Family and Friends Rating: 5 out of 5 stars5/5Eat Plants, B*tch: 91 Vegan Recipes That Will Blow Your Meat-Loving Mind Rating: 5 out of 5 stars5/5I'm Just Here for More Food: Food x Mixing + Heat = Baking Rating: 4 out of 5 stars4/5Cook Once Dinner Fix: Quick and Exciting Ways to Transform Tonight's Dinner into Tomorrow's Feast Rating: 5 out of 5 stars5/5The Complete Medicinal Herbal: A Practical Guide to the Healing Properties of Herbs Rating: 4 out of 5 stars4/5Quick Start Guide to Carnivory + 21 Day Carnivore Diet Meal Plan Rating: 5 out of 5 stars5/5Small Apartment Hacks: 101 Ingenious DIY Solutions for Living, Organizing and Entertaining Rating: 5 out of 5 stars5/5The Art of Eating Rating: 4 out of 5 stars4/5The Ultimate Mediterranean Cookbook Over 100 Delicious Recipes and Mediterranean Meal Plan Rating: 0 out of 5 stars0 ratingsHomegrown & Handmade: A Practical Guide to More Self-Reliant Living Rating: 4 out of 5 stars4/5On Food and Cooking: The Science and Lore of the Kitchen Rating: 5 out of 5 stars5/5Cooking at Home: More Than 1,000 Classic and Modern Recipes for Every Meal of the Day Rating: 5 out of 5 stars5/5Taste of Home Instant Pot Cookbook: Savor 111 Must-have Recipes Made Easy in the Instant Pot Rating: 5 out of 5 stars5/5
Reviews for The Art of Fermentation
31 ratings7 reviews
- Rating: 4 out of 5 stars4/5I 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.
- Rating: 5 out of 5 stars5/5This 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.
- Rating: 5 out of 5 stars5/5Best book on the topic. I meanwhile bought it after I had it from the library
- Rating: 4 out of 5 stars4/5This 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!
- Rating: 5 out of 5 stars5/5This 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!
- Rating: 5 out of 5 stars5/5An excellent and timely book, to be read in context with "the story of human body", "whole by Colin Campbell"
We are what we have in the colon. - Rating: 1 out of 5 stars1/5
Marvelous