The Art of Fermentation

The Art of Fermentation

Book - 2012
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Baker & Taylor
"'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 eveneconomics, 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. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind"--

Chelsea Green Publishing

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.



Book News
Katz, a self-taught fermentation expert acclaimed by Michael Pollan, offers a comprehensive and largely practical guide to fermenting food for the sake of preserving it or producing alcohol. He conveys broad fermentation concepts in practical exposition rather than simply presenting recipes. The first three of fourteen chapters outline the history, science and health benefits, practical advantages, and tools of fermentation. The bulk of the remaining chapters are organized around types of ferment, such as whether you're fermenting sugars into alcohol or vegetables, sour and tonic beverages, grains and starchy tubers, beans and nuts, meat and eggs, and cheese. The last two chapters offer advice on using fermentation in a commercial enterprise and other non-food applications. The chapters are organized somewhat like a cookbook, but rather than offering specific proportions, Katz explains the broad parameters that make specific ferments work. Two large sections of color plates are included. Annotation ©2012 Book News, Inc., Portland, OR (booknews.com)

Baker
& Taylor

Provides guidelines for fermenting different types of foods to make products such as sauerkraut, yogurt, and sourdough bread, along with explanations of basic concepts, descriptions of non-food applications, and advice for starting a business.

Publisher: White River Junction, VT : Chelsea Green Publishing, p2012
ISBN: 9781603582865
Branch Call Number: 664.024 Kat
Characteristics: xxiii. 498 p. : col. ill

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scottbdr
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.

tarauaine Jun 07, 2017

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

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