9781603582865-160358286X-The Art of Fermentation: New York Times Bestseller
Rent
35 days
from $8.70 USD
FREE shipping on RENTAL RETURNS
Buy

From $23.54

Rent

From $8.70

Summary

The Art of Fermentation: New York Times Bestseller (ISBN-13: 9781603582865 and ISBN-10: 160358286X), written by authors Sandor Ellix Katz, was published by Chelsea Green Publishing in 2012. With an overall rating of 5.0 stars, it's a notable title among other Canning & Preserving (Natural Foods, Cooking by Ingredient, Wine & Spirits, Beverages & Wine, Reference, Cooking Education & Reference, Non-Vegan Vegetarian, Vegetarian & Vegan, Vegetarian, Diets & Weight Loss, Nutrition, Engineering, Cooking, Encyclopedias & Subject Guides, Foreign Language Study & Reference, Food Science, Agricultural Sciences) books. You can easily purchase or rent The Art of Fermentation: New York Times Bestseller (Hardcover, Used) from BooksRun, along with many other new and used Canning & Preserving books and textbooks. And, if you're looking to sell your copy, our current buyback offer is $6.8.

Description

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.

Reader reviews

Rate this book Rate this book

We would LOVE it if you could help us and other readers by reviewing the book

1 - 1 of 1 reviews

Verified Buyer
Aug 07, 2023

Incredible manual on fermentation. A must buy for anyone seeking a compendium on fermentation of any kind.