The Art of Fermentation

The Art of Fermentation

An In-depth Exploration of Essential Concepts and Processes From Around the World

Book - 2012
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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 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 full-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.
Publisher: White River Junction, Vt. : Chelsea Green Pub., [2012]
Copyright Date: ©2012
ISBN: 9781603582865
Branch Call Number: 664.024 Kat
Characteristics: xxiii, 498 pages, 32 pages of plates : illustrations (some color) ; 25 cm
Additional Contributors: Pollan, Michael


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Loganlib_Brad Jul 28, 2020

really impressive breadth of coverage here, so many aspects to the art of fermenting that i had no idea about. For example, from this i learnt about tepache, which is a delicious drink made out of fermented pineapple which dates from Pre-Columbian Mexico. I envision lots of great fermenting projects ahead for me in the near future.

Apr 12, 2019

A really comprehensive source for background on the subject, including the author's and others' practice experience. It read like an interesting workshop. Not that appetizing in some instances, but his goal was for a complete informing discussion nontheless. I've tried making sauerkraut, the most foolproof, and he gives excellent thoughts on that (organisms, containers, environment).

Aug 04, 2017

Great book... not really a recipe book per se, but great background on the amazing history and diversity of fermented foods. Most "recipes" are in the form of general guidelines and ideas for variations. Half of the things in here you might never try, but just reading about them is quite interesting.

minor_cat Jun 07, 2017

One of the best books on the topic, comprehensive. An articulate and inspired author.


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