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The Art Of Fermentation

With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More

by Sandor Ellix Katz & Michael Pollan (foreword by)

The most comprehensive guide to do-it-yourself home fermentation ever published, with more than a quarter million copies sold!

Named by The New York Times as one of the 25 most influential cookbooks from the last 100 years, and with a foreword by Michael Pollan

 The ultimate guide for kraut, kombucha, kimchi, kefir, kvass, mead, wine, cider, pickles and relishes, tempeh, koji, miso, sourdough and so much more! Packed with extensive resources and illustrations, this classic of food literature from fermentation expert Sandor Katz provides extensive wisdom on the concepts and processes behind fermentation.

Readers will find detailed information on:

* Fermenting vegetables, beans, seeds, nuts, fish, meat, and eggs
* Sugars into alcohol (meads, wines, and ciders) plus beers and other grain-based alcoholic beverages
* Sour tonic beverages, milk, plus grains and starchy tubers
* Growing mold cultures
* Using fermentation in agriculture, art, and energy production
* Considerations for commercial enterprises

Whether you're a first timer making your first batch of sauerkraut or yogurt, or you're an experienced practitioner looking for a deeper understanding and appreciation for food preservation, this compendium provides over 500 pages of practical information on fermentation processes, parameters for safety, techniques for effective preservation, and troubleshooting.

"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."--The New York Times
**Winner of the James Beard Foundation Book Award**
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NON FICTION
FOOD & DRINK

AUCK OUT OF STOCK

WGTN IN STOCK

Pages:

528

Published:

May 2012

Format

Hardback

Publisher

Rizzoli International Publications, Incorporated

Imprint

Chelsea Green Publishing

ISBN:

9781603582865

The most comprehensive guide to do-it-yourself home fermentation ever published, with more than a quarter million copies sold!

Named by The New York Times as one of the 25 most influential cookbooks from the last 100 years, and with a foreword by Michael Pollan

 The ultimate guide for kraut, kombucha, kimchi, kefir, kvass, mead, wine, cider, pickles and relishes, tempeh, koji, miso, sourdough and so much more! Packed with extensive resources and illustrations, this classic of food literature from fermentation expert Sandor Katz provides extensive wisdom on the concepts and processes behind fermentation.

Readers will find detailed information on:

* Fermenting vegetables, beans, seeds, nuts, fish, meat, and eggs
* Sugars into alcohol (meads, wines, and ciders) plus beers and other grain-based alcoholic beverages
* Sour tonic beverages, milk, plus grains and starchy tubers
* Growing mold cultures
* Using fermentation in agriculture, art, and energy production
* Considerations for commercial enterprises

Whether you're a first timer making your first batch of sauerkraut or yogurt, or you're an experienced practitioner looking for a deeper understanding and appreciation for food preservation, this compendium provides over 500 pages of practical information on fermentation processes, parameters for safety, techniques for effective preservation, and troubleshooting.

"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."--The New York Times

**Winner of the James Beard Foundation Book Award**
$93.00