The Art of Fermentation

b2ap3_thumbnail_WildFermentation.jpgWhen I met Sandor Katz at a fermentation workshop in Santa Cruz, I was in for a rare treat. Sandor, a born-and-bred New Yorker, diagnosed with a serious auto-immune disease, relocated to a farm in Tennessee and became focused on trying to figure out what to do with farming surpluses. Researching what our ancestors did with extra veggies after harvest, he learned about fermentation. Not only has he now become the global expert on it, he is the picture of health which he attributes to hos regular diet of eating his ferments. This book is about culture (the people) as much as it is about culture (the ferments). Beautifully written, the contents touch all perspectives and for every level of interest: the chef, the historian, the anthropologist and the homemaker.

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.

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