The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World: New York Times Bestseller Hardcover – Illustrated, 15 May 2012
- Publisher : Chelsea Green Publishing; 1st edition (15 May 2012)
- Language : English
- Hardcover : 528 pages
- ISBN-10 : 160358286X
- ISBN-13 : 978-1603582865
- Dimensions : 19.05 x 3.81 x 24.77 cm
- Best Sellers Rank: 36,865 in Books (See Top 100 in Books)
- Customer Reviews:
This is not a line-by-line recipe cookbook, but it contains detailed instructions on fermenting (or creating via fermentation) nearly every imaginable food or beverage. After a foreword by Michael Pollan, Katz (""Wild Fermentation"") explores the scientific basis of fermentation, then gives details for creating everything from yogurts to prosciutto to wines, beer, and kombucha. He emphasizes how fermentation influenced human development. Used to preserve food, it affected human biology so that humans could eat foods that would be poisonous otherwise, and it had an impact on global human culture as a reflection of indigenous cultural identity. Simply put, fermentation allows lactic acid bacteria naturally found in the air to overcome and exclude bacteria that are harmful to humans, and it increases advantageous chemical compounds, such as vitamins, in the process. There is a generous photo section of tools, containers, and processes; along with fascinating electron microscope photos of bacteria, which convey a sense of wonder at the unseen world of fermentation. VERDICT: Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the generalist. Fermentation foodies will be ecstatic.
About the Author
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation--which won a James Beard Foundation Award in 2013--and Fermentation as Metaphor. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor "one of the unlikely rock stars of the American food scene." For more information, check out his website: www.wildfermentation.com.
Review this product
Top reviews from Australia
There was a problem filtering reviews right now. Please try again later.
Top reviews from other countries
There are no recipes and guidelines - it's just a run through of various fermentation foods.
This book is seriously comprehensive and doesn’t just cover the anticipated recipes you would expect. It goes into the history of fermentation and the science behind it.
It’s a beautifully written and illustrated book which makes it a really glorious gift to give.
I couldn’t put the book down and refer back to often.