The Art Of Fermentation - Sandor Ellix Katz
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The Art Of Fermentation – Sandor Ellix Katz

SKU: 9781603582865

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The Art of Fermentation is the only fermentation guide you’ll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone.

With beautiful illustrations and extended references you will find details on making:
– 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
– growing mold cultures
– Kimchi, kraut
– kombucha, kefir

Sandor Katz’s award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!

Awards
– One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times

Reviews
“…The high priest of fermentation theory” – the Guardian
“Sandor Katz’s teachings and writings on fermentation have changed lives around the world.” – Dan Saladino, The Food Programme BBC
“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 Times

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Format: Hardback 528 pages, Index; Bibliography; Illustrations, color
Classifications: Preserving & freezing

ISBN : 9781603582865

Published : 14 May 2012

Author : Michael Pollan, Sandor Ellix Katz

Publisher : Chelsea Green Publishing Co

Size : 192 x 249 x 39 (mm)

Weight : N/A

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