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

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£30.00
Hardback 528 Pages / Published: 14/06/2012
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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.

Publisher: Chelsea Green Publishing Co
ISBN: 9781603582865
Number of pages: 528
Weight: 1247 g
Dimensions: 234 x 156 x 38 mm


MEDIA REVIEWS
"Sandor Katz is the master of fermentation. His new book is the definitive manual of `permaculture cuisine'... a compendious masterwork that teaches both basic and advanced techniques of these kinds of `live-culture' alchemy" * Permaculture magazine *
"A fascinating exploration of food culture and history, as well as a how-to manual for every type of fermentation you could probably imagine" * Juno magazine *

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Reviews

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“Thought provoking cookbook”

This is a great book, makes you think and experiment with an area of cooking that is less well known than others. It is a little weak on some areas of fermentation (for example Korean cookery) but overall I... More

Hardback edition
12th August 2014
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