Full Description
Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times
'...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
International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide
New York Times bestseller 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!
Contents
1. Fermentation as a Coevolutionary Force
2. Practical Benefits of Fermentation
3. Basic Concepts and Equipment
4. Fermenting Sugars into Alcohol: Meads, Wines, and Ciders
5. Fermenting Vegetables (and Some Fruits Too)
6. Fermenting Sour Tonic Beverages
7. Fermenting Milk
8. Fermenting Grains and Starchy Tubers
9. Fermenting Beers and Other Grain-Based Alcoholic Beverages
10. Growing Mold Cultures
11. Fermenting Beans, Seeds, and Nuts
12. Fermenting Meat, Fish, and Eggs
13. Considerations for Commercial Enterprises
14. Non-Food Applications of Fermentation
Epilogue: A Cultural Revivalist Manifesto
