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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

4.7 out of 5 stars 1,875 ratings

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Product details

  • 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
  • Customer Reviews:
    4.7 out of 5 stars 1,875 ratings

Product description

Review

Library Journal-

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.

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4.7 out of 5 stars
4.7 out of 5
1,875 global ratings
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Top reviews from other countries

Fazak
2.0 out of 5 stars After all the hype it's a little disappointing There are ...
Reviewed in the United Kingdom on 22 August 2017
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26 people found this helpful
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normj
4.0 out of 5 stars An excellent treatise on fermentation in food preparation
Reviewed in the United Kingdom on 30 December 2016
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23 people found this helpful
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Anonanas
3.0 out of 5 stars brilliant read but expensive bearing in mind there are no recipes
Reviewed in the United Kingdom on 15 November 2016
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17 people found this helpful
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Tabby
5.0 out of 5 stars The Best Book on Fermentation
Reviewed in the United Kingdom on 25 March 2019
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4 people found this helpful
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Book Surfer
5.0 out of 5 stars The first (and probably only) book you need for fermentation
Reviewed in the United Kingdom on 23 August 2017
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6 people found this helpful
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