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    The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World (Hardback) By (author) Sandor Ellix Katz

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    DescriptionWinner 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."

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  • Full bibliographic data for The Art of Fermentation

    The Art of Fermentation
    An In-depth Exploration of Essential Concepts and Processes from Around the World
    Authors and contributors
    By (author) Sandor Ellix Katz
    Physical properties
    Format: Hardback
    Number of pages: 528
    Width: 190 mm
    Height: 244 mm
    Thickness: 46 mm
    Weight: 1,300 g
    ISBN 13: 9781603582865
    ISBN 10: 160358286X

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: TEC
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    Nielsen BookScan Product Class 3: S9.9T
    B&T Modifier: Text Format: 03
    BISAC V2.8: HEA017000
    B&T Approval Code: A97400000
    BIC subject category V2: TDCT
    BISAC V2.8: CKB015000
    Warengruppen-Systematik des deutschen Buchhandels: 14510
    B&T Approval Code: A97406000
    BISAC V2.8: CKB071000
    LC subject heading: ,
    DC22: 664.024, 664/.024
    BIC subject category V2: WBW
    LC subject heading: ,
    B&T Approval Code: A97401700
    LC subject heading: ,
    DC23: 664.024
    LC classification: TP371.44 .K369 2012
    LC subject heading:
    Thema V1.0: TDCT, WBW
    Edition statement
    New ed.
    Illustrations note
    32 Pages of Color Illustrations
    Chelsea Green Publishing Co
    Imprint name
    Chelsea Green Publishing Co
    Publication date
    07 June 2012
    Publication City/Country
    White River Junction
    Author Information
    Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Newsweek called it "the fermenting bible". Since the publication of Wild Fermentation, Katz has taught hundreds of fermentation workshops across North America and internationally, taking on a role he describes as a "fermentation revivalist".
    Review quote
    "The Art of Fermentation is much more than a cookbook...Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut, but Sandor Katz's signal achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protest-of the senses-against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live."--Michael Pollan, from the Foreword