The Art of Fermentation
  • Author : Sandor Ellix Katz
  • Release Date : 27 November 2022
  • Publisher : Chelsea Green Publishing
  • Genre : Cooking
  • Pages : 530
  • ISBN 13 : 9781603582865
Ratings: 4.5
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The Art of Fermentation Book Summary

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 *Named a Best Gift for Gardeners by New York Magazine The 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.

The Art of Fermentation

The Art of Fermentation

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Genre : Cooking
Total View : 8977 Views
File Size : 52,9 Mb
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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 *Named a Best Gift for Gardeners by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, ...

Wild Fermentation

Wild Fermentation

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Genre : Fermentation
Total View : 5875 Views
File Size : 52,6 Mb
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Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a ...

Sandor Katz   s Fermentation Journeys

Sandor Katz s Fermentation Journeys

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Genre : Cooking
Total View : 2841 Views
File Size : 45,9 Mb
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From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’...

Fermentation as Metaphor

Fermentation as Metaphor

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Genre : Cooking
Total View : 6147 Views
File Size : 45,8 Mb
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Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock ...

Wild Fermentation

Wild Fermentation

Author : Sandor Ellix Katz
Publisher : Microcosm Publishing
Genre : Cooking
Total View : 2031 Views
File Size : 51,7 Mb
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A classic beginner's guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world's foremost experts on the topic. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi ...

The Noma Guide to Fermentation

The Noma Guide to Fermentation

Author : René Redzepi,David Zilber
Publisher : Artisan Books
Genre : Cooking
Total View : 4298 Views
File Size : 43,6 Mb
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New York Times Bestseller A New York Times Best Cookbook of Fall 2018​ “An indispensable manual for home cooks and pro chefs.” —Wired At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory ...

The Kitchen Diaries II

The Kitchen Diaries II

Author : Nigel Slater
Publisher : HarperCollins UK
Genre : Cooking
Total View : 1754 Views
File Size : 46,5 Mb
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This ebook is best viewed on a tablet device. Includes over 250 recipes, many from his BBC TV series Dish of the Day, Simple Suppers and Simple Cooking. From Nigel Slater, presenter of Dish of the Day and one of our best-loved food writers, a beautiful and inspiring companion volume to ...

Mastering Fermentation

Mastering Fermentation

Author : Mary Karlin
Publisher : Ten Speed Press
Genre : Cooking
Total View : 4367 Views
File Size : 46,9 Mb
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A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing ...