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The Art of Fermentation: The original guide…
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The Art of Fermentation: The original guide to fermentation; from kraut,… (edição 2009)

por Sandor Ellix Katz (Autor)

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589831,055 (4.4)4
"'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 full-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"--… (mais)
Membro:ErikaLilj
Título:The Art of Fermentation: The original guide to fermentation; from kraut, kombucha, kimchi to cider, wine, koji, miso, sourdough and so much more!: New York Times Bestseller
Autores:Sandor Ellix Katz (Autor)
Informação:Chelsea Green Publishing Co (2009), Edition: First Edition, 528 pages
Colecções:A sua biblioteca
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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World por Sandor Ellix Katz

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Fascinating look at a wide variety of fermentation, not just for eating and drinking but things like compost too. Sometimes felt that the research or information wasn't thorough enough, for example for ginger beer, Katz says you can use kombucha as a starter - however it is a different culture entirely to the ginger beer plant. ( )
  farflungfish | Jun 17, 2020 |
I love Sandor Katz. Love. His writing is engaging, familiar, and yet pushes you ever so subtly towards new truths. This is not a cover-to-cover book; I'm jumping all over the place in it. But if you liked his first book, "Wild Fermentation," you'll love this one too. ( )
  laureenH | Aug 28, 2019 |
Work article:

Over the last couple years there are several books on fermentation that I have quite enjoyed.

• Wild Fermentation, by Sandor Katz

• The Art of Fermentation: an in-depth exploration of essential concepts and processes from around the world, by Sandor Katz

• True brews : how to craft fermented cider, beer, wine, sake, soda, mead, kefir, and kombucha at home, by Emma Christensen

• Fermented Foods for Health, by Deirdre Rawlings

• Real Food Fermentation : preserving whole fresh food with live cultures in your home kitchen, by Alex Lewin



Sandor Katz’s titles are extremely thorough; he is a well-known expert in the field, so it is good to know about him if you want to really delve into the subject. If you want a quicker, prettier introduction to fermentation, I recommend either of the last two titles as they have a lot of good information and beautiful photos.



bottled and brewing kombuchaUsing Lewin’s text as a jumping-off point, I have been brewing Kombucha for a year. A member of my household can’t bear to look at the jar, much less taste it; however, this individual kindly assists me with sterilizing my jars and equipment for new batches if I ask. I first tried Kombucha on a whim, wondering what it was when I saw it on the grocery shelf. After Googling it at home, I quickly decided to learn to make it since it’s quite pricey to purchase.



I have also made and liked Rawling’s Ginger-Carrot Kraut, and at some point would like to try my hand at Kimchi as there are few things so good as real, fermented Kimchi! Even if you aren’t up for trying your hand at fermenting, if you like learning new things and reading new recipes, these are some great titles on a topic that is growing in popularity. ( )
  SaraMSLIS | Mar 1, 2016 |
I enjoyed reading this book and am excited to try more ferments. Mi have fermented pickles and made yogurt for years but this book opens up the possibility for much more. A note, though. This is not a recipe book as such. It does have a few recipes but it is more what I would call a 'how-to' guide, explaining concepts, general instructions and some pitfalls. ( )
  hazel1123 | Sep 19, 2015 |
Best book on the topic. I meanwhile bought it after I had it from the library ( )
  PeterNZ | May 11, 2015 |
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FOR MY FATHER, JOE KATZ, whose favorite thing to talk about is the vegetables coming out of his garden and all the things he and my stepmother Pattie do with them; the acorn doesn't fall far from the tree. I dedicate this book to him and to the many other teachers mentors, and elders who have guided and inspired me throughout my life.
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[Foreword] "The Art of Fermentation" is an inspiring book, and I mean that literally.
[INTRODUCTION] Little could I have imagined, as a New York City kid who loved pickles, that those delicious, crunchy sour pickles would lead me on such an extraordinary journey of discovery and exploration.
Most of the information you will find in this book pertains to techniques for fermenting delicious, nutritious foods and beverages for human consumption.
[Epilogue] We must reclaim our food.
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"'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 full-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"--

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