The Art of Fermentation: New York Times Bestseller
Description
“The bible for the D.I.Y set: detailed instructions for how to make your own
sauerkraut, beer, yogurt and pretty much everything involving microorganisms.”
–The New York TimesNamed a “Best Gift for Gardeners” by New York MagazineThe
original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and
cider; pickles and relishes; tempeh, koji, miso, sourdough and so much
more…!Winner of the James Beard Foundation Book Award for Reference and
Scholarship, and a New York Times bestseller, with more than a quarter million
copies sold, 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. Read more
Features:
Product Details:
- Publisher : Chelsea Green Publishing; Illustrated edition (May 14, 2012)
- Language : English
- Hardcover : 498 pages
- ISBN-10 : 160358286X
- ISBN-13 : 65
- Item Weight : 2.8 pounds
- Dimensions : 7 x 1.5 x 9.25 inches
- Best Sellers Rank: #7,400 in Books (See Top 100 in Books) #6 in Food Science (Books) #9 in Canning & Preserving (Books) #11 in Natural Food Cooking
- #6 in Food Science (Books)
- #9 in Canning & Preserving (Books)
| Dimensions | 9.69 × 7.32 × 1.73 in |
|---|---|
| Ean | 9781603582865 |
| Mpn | 34471909 |
| Upc | 884884531009 |
| GTIN | 09781603582865 |
| Isbn | 160358286X |
| ISBN10 | 160358286X |
| ISBN13 | 9781603582865 |
| Brand | Chelsea Green Publishing |
| Format | Hardcover, Illustrated |
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