Fermentation revivalist Sandor Katz has inspired countless thousands to rediscover the ancient art of fermentation, and with The Art of Fermentation he offers the most comprehensive and definitive guide to do-it-yourself home fermentation ever published.
Katz presents the history, concepts and processes behind fermentation in ways simple enough to guide a reader through their first experience makeing sauerkraut or yogurt, yet in-depth enough to provide greater understanding and insight for experienced fermentors. 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; fish; meat; and eggs, as well as growing mould cultures, and using fermentation in agriculture, art, and energy production, and commerce.
The first ever guide of its kind, Katz has written what will undoubtedly become a foundational book in food literature.
By:
Sandor Ellix Katz
Foreword by:
Michael Pollan
Imprint: Chelsea Green Publishing Company
Country of Publication: United States
Dimensions:
Height: 235mm,
Width: 178mm,
Spine: 39mm
Weight: 1.270kg
ISBN: 9781603582865
ISBN 10: 160358286X
Pages: 528
Publication Date: 23 April 2012
Audience:
General/trade
,
ELT Advanced
Format: Hardback
Publisher's Status: Active
1. Fermentation as a Coevolutionary Force 2. Practical Benefits of Fermentation 3. Basic Concepts and Equipment 4. Fermenting Sugars into Alcohol: Meads, Wines, and Ciders 5. Fermenting Vegetables (and Some Fruits Too) 6. Fermenting Sour Tonic Beverages 7. Fermenting Milk 8. Fermenting Grains and Starchy Tubers 9. Fermenting Beers and Other Grain-Based Alcoholic Beverages 10. Growing Mold Cultures 11. Fermenting Beans, Seeds, and Nuts 12. Fermenting Meat, Fish, and Eggs 13. Considerations for Commercial Enterprises 14. Non-Food Applications of Fermentation Epilogue: A Cultural Revivalist Manifesto
Reviews for The Art of Fermentation: New York Times Bestseller
"""Sandor Katz is the master of fermentation. His new book is the definitive manual of 'permaculture cuisine'... a compendious masterwork that teaches both basic and advanced techniques of these kinds of 'live-culture' alchemy"" Permaculture magazine ""A fascinating exploration of food culture and history, as well as a how-to manual for every type of fermentation you could probably imagine"" Juno magazine"
- Commended for Books for a Better Life (Cookbook) 2012
- Commended for IACP Crystal Whisk Award (Beverage/Ref/Technical) 2013
- Runner-up for International Association of Culinary Professionals.
- Runner-up for New York Book Show Awards, Reference Category 2013 (United States)
- Winner of James Beard Foundation Book Awards (Reference) 2013
