The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World by Sandor Ellix Katz

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around…

bySandor Ellix Katz, Michael Pollan

Kobo ebook | May 14, 2012

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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.

Title:The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around…Format:Kobo ebookPublished:May 14, 2012Publisher:Chelsea Green PublishingLanguage:English

The following ISBNs are associated with this title:

ISBN - 10:1603583645

ISBN - 13:9781603583640


Rated 2 out of 5 by from Exactly as Described. The Chapters book description provides an accurate account of The Art of Fermentation. If you want specifics about e.g. veg. fermentation or wine fermentation, you are better served by looking for a book on just that topic. If you want a global concept of ALL types of fermentation, this is the book for you.
Date published: 2016-02-16