Download the Free Fishpond App!
Download on the App Store

Android App on Google play

Already own it?

Sell Yours
Home » Books » Cooking, Food & Drink » Canning & Preserving

The Art of Fermentation

An In-depth Exploration of Essential Concepts and Processes from Around the World

By Sandor Ellix Katz, Michael Pollan

Elsewhere $74.99 $47.20   Save $27.79 (37%)
Free shipping Australia wide
Ships from UK
Rating:
 
Register or sign-in to rate and get recommendations.
Format: Hardcover, 528 pages
Other Information: 32 Pages of Color Illustrations
Published In: United States, 07 June 2012
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 enough to guide a reader through their first experience makeing sauerkraut or yogurt, yet in-depth enough 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.
EAN: 9781603582865
ISBN: 160358286X
Publisher: Chelsea Green Publishing Co
Dimensions: 24.38 x 18.8 x 3.81 centimetres (1.27 kg)
Age Range: 15+ years

About the Author

Sandor 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".

Reviews

"Sandor Katz is the master of fermentation. His new book is the definitive manual of 'permaculture cuisine'... a compendious masterwork that teaches both basic and advanced techniques of these kinds of 'live-culture' alchemy" Permaculture magazine "A fascinating exploration of food culture and history, as well as a how-to manual for every type of fermentation you could probably imagine" Juno magazine

Tell a friend

Their Email:

Sell Yours

Already own this item?
Sell Yours and earn some cash. It's fast and free to list! (Learn More.)

Reviews

5 of 5 Stars! '

This is a tome of joy for anyone interested in fermentation and its history and origins. It is dense and packed with information on how, as well as history and reasons why, to ferment food. Katz's writing is engaging and easy to follow, he includes much anecdotal information from his own experience and the practical experiences of fermenters from across the globe. Love it!

 
1 reviews, showing 1 to 1

Review this Product

BAD GOOD
 

Related Searches

 

Webmasters, Bloggers & Website Owners

You can earn a 5% commission by selling The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World on your website. It's easy to get started - we will give you example code. After you're set-up, your website can earn you money while you work, play or even sleep!

 

Authors/Publishers

Are you the Author/Publisher? Improve sales by submitting additional information on this title.

 

This item ships from and is sold by Fishpond World Ltd.