Vendor
	Mohrbooks Literary Agency Sebastian Ritscher
Categories
Cookery / food & drink etc

THE ART OF FERMENTATION

Sandor Ellix Katz

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

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. Sandor Katz is also the author of Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003). He travels widely teaching people simple fermentation techniques. A native of New York City, he now gardens, saves seeds, tends goats and chickens, and produces biodiesel from used fry oil in an off-the-grid community in the hills of Tennessee. Sandor's books, WILD FERMENTATION and THE REVOLUTION WILL NOT BE MICROWAVED, have sold well in the United States.

Available products
Book Published 2012-05-01 by Chelsea Green Publishing

Comments

More important, it is the best overall reference to fermenting that we’ve come across. It also demonstrates how very dependent we are on this process, which has been unfairly pigeonholed as a hippie hobby. Fermentation is at play in everything from bread to cheese to yogurt, and thus deserves the attention of any self-respecting food lover. Read more...

Sandor Katz has proven himself to be the king of fermentation with this new book, an exhaustive yet very readable compendium of fermentation wisdom and techniques from around the world. A must-have in the libraries of anyone interested in food and nutrition.

And the only resource guide you will ever need for all of your soy sauce, sorghum beer, tempeh and hamanatto (whole fermented soybean "nuggets") weekend fermenting dreams. Read more...

Sandor Katz’s The Art of Fermentation has won the James Beard Foundation Award in the Reference and Scholarship category.

Brazil: Edicoes Tapioca

The Art of Fermentation is much more than a cookbook. . . . Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotid- ian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world...

The Art of Fermentation is a wonder—so rich in its knowl- edge and so practical in its application. This book will be a classic for the next millennium.

THE ART OF FERMENTATION will be on the extended best-seller list of the July 8 2012 New York Times Book Review in the Advice, How-To category.

The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.