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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Fermentation revivalist Sandor Katz has inspired countless thousands to rediscover the ancient art of fermentation, and with The Art of Fermentation he offers the most comprehensive and definitive guide to do-it-yourself home fermentation ever published. Katz presents the history, concepts and processes behind fermentation in ways simple enough to guide a reader through their first experience makeing sauerkraut or yogurt, yet in-depth enough to provide greater understanding and insight for experienced fermentors.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic berages, milk, grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; fish; meat; and eggs, as well as growing mould cultures, and using fermentation in agriculture, art, and energy production, and commerce. The first ever guide of its kind, Katz has written what will undoubtedly become a foundational book in food literature.

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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“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
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