The Art of Fermentation

An In-Depth Exploration of Essential Concepts and Processes from Around the World

By Sandor Ellix Katz; Michael Pollan (Foreword by)
(Chelsea Green Publishing Company, Hardcover, 9781603582865, 528pp.)

Publication Date: May 2012

Other Editions of This Title: Compact Disc, Compact Disc, MP3 CD

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Description

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.




NPR
Tuesday, Jun 19, 2012

Fermentation guru Sandor Katz returns to Fresh Air for a lively discussion about cured meats, cheeses � and some fermented beverages (notably wine and beer). More at NPR.org

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NPR
Wednesday, Jun 13, 2012

Self-described "fermentation revivalist" Sandor Katz says "the creative space" between fresh and rotten is the root of most of humanity's prized delicacies. His new book, The Art of Fermentation, explores the ancient culinary art form. More at NPR.org

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