The Art of Fermentation

New York Times Bestseller by Sandor Ellix Katz

“The high priest of fermentation theory” – The Guardian

Sandor Katz’s teachings and writings on fermentation have changed lives around the world. — Dan Saladino, The Food Programme BBC

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.

New York Times International Bestseller, translated into 10 languages with over a quarter of a million copies sold worldwide.

The Art of Fermentation is the only fermentation guide you’ll ever need! In this book, fermentation revivalist Katz contextualizes fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition, and even economics.

Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something for everyone.

With beautiful illustrations and extended references, you will find details on making:

• 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, and nuts
• Fish, meat, and eggs
• Growing mold cultures
• Kimchi, kraut, kombucha, kefir

Sandor Katz’s award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers, and foragers alike!

Details: 528 pages, Index, Bibliography, Illustrations, color, Published on 17/06/2013