The Art of Fermentation

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

  • 4.4 (7 ratings) ·
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  • 3 Currently reading
  • 6 Have read
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  • 4.4 (7 ratings) ·
  • 19 Want to read
  • 3 Currently reading
  • 6 Have read

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Last edited by ImportBot
October 9, 2020 | History

The Art of Fermentation

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

  • 4.4 (7 ratings) ·
  • 19 Want to read
  • 3 Currently reading
  • 6 Have read

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.

Publish Date
Language
English
Pages
528

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Book Details


Classifications

Library of Congress
TP371.44

Contributors

Foreword
Michael Pollan

The Physical Object

Format
Hardcover
Number of pages
528

ID Numbers

Open Library
OL25762095M
ISBN 13
9781603582865

Source records

Better World Books record

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History

Download catalog record: RDF / JSON / OPDS | Wikipedia citation
October 9, 2020 Edited by ImportBot import existing book
August 22, 2020 Edited by ISBNbot2 normalize ISBN
August 3, 2020 Edited by ImportBot import existing book
August 24, 2015 Edited by VM Brasseur Added new cover
August 24, 2015 Created by VM Brasseur Added new book.