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Book details
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Author : Sandor Ellix Katz
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Pages : 498 pages
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Publisher : Chelsea Green Publishing 2012-05-14
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Language : English
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ISBN-10 : 160358286X
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ISBN-13 : 9781603582865
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Book Synopsis
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.