The Art of Fermentation

Name: The Art of Fermentation
Brand: Chelsea Green Publishing Co
SKU: 9781603582865
Price: 94.99 NZD
Availability: InStock

New York Times Bestseller

By Sandor Ellix Katz

4.44

( 4,577 ratings, 338 reviews)

Summary

The Art of Fermentation by Sandor Ellix Katz is an insightful guide exploring the diverse world of fermentation. The author provides a comprehensive look into techniques and benefits, drawing from traditions and modern methods. This book offers practical advice and inspiration for creating your own fermented foods and beverages.
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Format: Hardback

$94⁹⁹

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The Art of Fermentation

$94⁹⁹

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're fascinated by the science and art of food preservation or if you're eager to delve into the world of fermentation. This guide offers in-depth insights and practical instruction, perfect for budding culinary enthusiasts and experienced fermenters alike who wish to explore this ancient and transformative process.

The Art of Fermentation

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.

Description

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 making 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 beverages, 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, energy production, and commerce.

The first ever guide of its kind, Katz has written what will undoubtedly become a foundational book in food literature.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

The Art of Fermentation by Sandor Ellix Katz is praised as an authoritative guide in the world of fermentation. Permaculture magazine describes it as a "definitive manual" and a "compendious masterwork" that covers both basic and advanced techniques. Juno magazine highlights it as a fascinating exploration of food culture, history, and a comprehensive how-to manual for various fermentation methods.

Book Details

INFORMATION

ISBN: 9781603582865

Publisher: Chelsea Green Publishing Co

Format: Hardback

Date Published: 17 June 2013

Country: United States

Imprint: Chelsea Green Publishing Co

Illustration: Index; Bibliography; Illustrations, color

Contributors:

Foreword by Michael Pollan

Audience: General / adult

DIMENSIONS

Spine width: 39.0mm

Width: 178.0mm

Height: 235.0mm

Weight: 1270g

Pages: 528

Collections

Cook Books & Recipes Cooking & Food Education & Reference Health & Fitness Health & Wellness New at Book Hero Non-Fiction Sandor Ellix Katz Science & Nature Self-Help & Personal Development Vegan Cook Books Vegetarian Cook Books Wine, Cocktails, Tea, Coffee and more

About the Author

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".