The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz

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Reviews about this book

  • Food in Jars

    If you only have space for one book on the topic of fermentation, this is the one to have...It can be dense at times, but as long as you approach it with patience, it will never let you down.

    Full review
  • Food52 by Andrea Gentl

    The 2014 Piglet Tournament of Cookbooks vs. Notes From the Larder by Nigel Slater

    Full review
  • ISBN 10 160358286X
  • ISBN 13 9781603582865
  • Linked ISBNs
  • Published May 14 2012
  • Format Hardcover
  • Page Count 432
  • Language English
  • Countries United States
  • Publisher Chelsea Green Publishing

Publishers Text

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 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.

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