Read The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World By Sandor Ellix Katz Full Books Online in HD Quality

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.

Subscribe to Read | $0.00

Subscribe to Read | $0.00

The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World

The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World

More Books

Foundations of Flavor: The Noma Guide to Fermentation

René Redzepi

Tartine Bread

Chad Robertson

On Food and Cooking: The Science and Lore of the Kitchen

Harold McGee

Cooked: A Natural History of Transformation

Michael Pollan

Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza

Ken Forkish

Liquid Intelligence: The Art and Science of the Perfect Cocktail

Dave Arnold

The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs

Andrew Dornenburg

Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes

Kirsten K. Shockey

Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation

Jeremy Umansky

Deep Nutrition: Why Your Genes Need Traditional Food

Catherine Shanahan

Super Gut: A Four-Week Plan to Reprogram Your Microbiome, Restore Health, and Lose Weight

William Davis

Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans

Kirsten K. Shockey