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An In-Depth Exploration of Essential Concepts and Processes from Around the World
Chelsea Green Publishing
May 2012
On Sale: May 14, 2012
582 pages
ISBN: 160358286X
EAN: 9781603582865
Kindle: B0083JQCF2
Hardcover / e-Book
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Non-Fiction Cooking / Food
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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