The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (Hardcover)
 
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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World (Hardcover)

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Item #: 13942407

    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......more

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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.

Author:
Katz, Sandor Ellix
Genre:
COOKING / Methods / Canning & Preserving
Audience:
General/trade
Format:
Hardcover
Pages:
498
Language:
English
Publisher:
Chelsea Green Pub Co
Publish Date:
05/14/2012
Copyright Year:
2012
ISBN:
9781603582865
Height:
10.0 in
Wdth:
7.5 in
Thickness:
1.75 in
Unit weight:
2.9 lb
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