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The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz (Hardback, 2012)
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Growing Mold Cultures 11. Used to preserve food, it affected human biology so that humans could eat foods that would be poisonous otherwise, and it had an impact on global human culture as a reflection of indigenous cultural identity.
- Buy It NowThe Art of Fermentation: An In-Depth Exploration of Essential Concepts and Proce
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About this product
Product Information
Fermentation revivalist Sandor Katz has inspired countless thousands to rediscover the ancient art of fermentation, and with The Art of Fermentation he offers the most comprehensive and definitive guide to do-it-yourself home fermentation ever published. Katz presents the history, concepts and processes behind fermentation in ways simple eugh to guide a reader through their first experience makeing sauerkraut or yogurt, yet in-depth eugh to provide greater understanding and insight for experienced fermentors. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic berages, milk, grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; fish; meat; and eggs, as well as growing mould cultures, and using fermentation in agriculture, art, and energy production, and commerce. The first ever guide of its kind, Katz has written what will undoubtedly become a foundational book in food literature.Product Identifiers
PublisherChelsea Green Publishing Co
ISBN-10160358286x
ISBN-139781603582865
eBay Product ID (ePID)115708237
Product Key Features
SubjectEngineering & Technology: Textbooks & Study Guides
LanguageEnglish
AuthorSandor Ellix Katz
FormatHardcover
Dimensions
Height234mm
Width156mm
Weight1247g
Additional Product Features
Date of Publication07/06/2012
Place of PublicationWhite River Junction
Spine38mm
Country of PublicationUnited States
GenreEngineering & Technology: Textbooks & Study Guides
Author BiographySandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Newsweek called it the fermenting bible . Since the publication of Wild Fermentation, Katz has taught hundreds of fermentation workshops across North America and internationally, taking on a role he describes as a fermentation revivalist .
Content Note32 Pages of Color Illustrations
ImprintChelsea Green Publishing Co
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Ratings and reviews
Most relevant reviews
- 20 Jul, 2018
A wikipedia about fermentation.
A great book for anyone wanting to learn about fermentation, not a recipe book and not easy going at times.....but for someone who wants to know what it's ALL about it's a Bible.Verified purchase: YesCondition: New
- 05 Dec, 2019
Art of Fermentation
Chosen as part of course on fermentation. Interesting read.Verified purchase: YesCondition: Pre-owned
- 06 May, 2023
Every household needs this
Excellent informationVerified purchase: YesCondition: New
- 08 Sep, 2016
Important reading
Disconnection with our food and its processes has lead to widespread poor health, especially in the areas of nutrition and digestion. The war on nature has included a war on microbes. This important book shows how to reclaim our beneficial coexistence with the microscopic world and make great tasting, healthy beverages and foods.Verified purchase: YesCondition: New
