ISBN: 1603583645 9781603583640

Category: Cooking / Specific Ingredients / Natural Foods

Page count: 528

<b>Named One of the 25 Most Influential Cookbooks From the Last 100 Years by <i>The New York Times</i></b> <br><br><b>The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more…!</b> <br><br>Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a <i>New York Times</i> bestseller, with more than a quarter million copies sold, <i>The Art of Fermentation</i> 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. <br><br>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. <br><br>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. <br><br>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. <br><br><b>"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."—<i>The New York Times</i> </b><br><br><b>Named a "Best Gift for Gardeners" by <i>New York Magazine</i></b>