The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World available on October 17 2025 from Amazon for 21.97
The Art Of Fermentation: An In-depth Exploration Of Essential Concepts And Processes From Around The World available on November 14 2023 from BiggerBooks for 30.86
The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World available on August 20 2018 from Buy for itemprop="offers" target="_external" title="" itemscope itemtype="http://schema.org/Offer">66.45
Chelsea Green Pub Co 9781603582865 available on February 11 2017 from NeweggBusiness for itemprop="offers" target="_external" title="" itemscope itemtype="http://schema.org/Offer">44.52
ISBN bar code 9781603582865 ξ3 registered October 30 2013
ISBN bar code 9781603582865 ξ4 registered November 14 2023
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Hard Cover * Indepth kombucha need to know Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation 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. 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. 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. 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.
^Sandor Ellix Katz (2015). The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the WorldISBN 9781603582865 (revised Oct 2015)
^The Art of Fermentation : An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz (2012, Hardcover)ISBN 9781603582865 (revised May 2021)
^Sandor Ellix KatzThe Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World, Chelsea Green Publishing. Amazon. ISBN 9781603582865 (revised Oct 2025)
^The Art Of Fermentation: An In-depth Exploration Of Essential Concepts And Processes From Around The WorldBiggerBooks. ISBN 9781603582865 (revised Nov 2023)
^The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the WorldBuy. ISBN 9781603582865 (revised Aug 2018)
First off: this book is beautiful. Hardcover, with a series of full-color plates 1/3rd and 2/3rds through. For only twice the price of a flimsy paperback, you're investing in five hundred solidly-constructed pages that will last.And a good thing, because this book is destined to be a classic.You don't need to have read Katz' other work, , to understand, appreciate, and use this book - it stands alone. If you already own Wild Fermentation, don't be put off by the duplication of some recipes in the Table o..
Fermentation was frankly something I had little to no experience or interest in until a few years ago....even then it was a slow progression. For health reasons (we're not getting any younger) we started taking an active interest in food - both the quality of the food and the preparation practices. The more we learned, the more we started cooking, baking and making our own food.Bread was perhaps one of the very first things we took the time to make from scratch and soon the bread baking became a weekly trad..
There have been several excellent reviews that list the strengths of The Art of Fermentation. I can only add one thing - the author does an excellent job of citing his sources. I really appreciate that he does so - it allows me to go back and check for new, updated research and expand my reading. I particularly appreciate this in his section on fermentation and health. He adamantly does not claim fermented foods area a panacea and is skeptical of some of the touted benefits of various foods (kombucha as..
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