The Art of Fermentation

Posted on 08 March 2018 by Sandor Ellix Katz

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.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. Read The Art of Fermentation – kino-fada.fr This book completely thrills me in so many ways It is essentially an encyclopedia of what is known about fermentation, with stories based in the personal experimentation of the author and people he s encountered in his travels, as well as a ton of other research But it is so muchthan that.Equally as precious to me as the vast amount of geeky information about fermentation processes and lore is the perspective My heart leaps for joy that a queer, community minded, politically radical, ra This book completely thrills me in so many ways It is essentially an encyclopedia of what is known about fermentation, with stories based in the personal experimentation of the author and people he s encountered in his travels, as well as a ton of other research But it is so muchthan that.Equally as precious to me as the vast amount of geeky information about fermentation processes and lore is the perspective My heart leaps for joy that a queer, community minded, pol...The Art of Fermentation is, as the title says, an in depth exploration of the processes and concepts of fermentation Sandor Katz covers various types of fermentation that cover a wide range of fermentables vegetables, grains, etc and a diverse geographic region In many ways this is the encyclopedia of fermentation It is an excellent resource for those who want to knowabout the process and how fermentated foods are used around the world and for those who would like to take their own fe The Art of Fermentation is, as the title says, an in depth exploration of the processes and concepts of fermentation Sandor Katz covers various types of fermentation that cover a wide range of fermentables vegetables, grains, etc and a diverse geographic region In many ways this is the encyclopedia of fermentation It is an excellent resource for those who want to knowabout the process and how fermentated foods are used around the world and for those who would like to take their own fermentation to the next level With that being sai...A lovely friend of mine presented me with this book Realistically, I believed there wasn t much I d learn about fermentation Years ago, I was strictly macrobiotic and those familiar with the concept will know that a percentage of each meal consists of fermented food My roommate has been fermenting sauerkraut for 22 years and I like to ferment fresh pickles using home grown dill and cucumbers We are lucky to have a nearby Asian market in our small town, so miso is plentiful and has never been A lovely friend of mine presented me with this book Realistically, I believed there wasn t much I d learn about fermentation Years ago, I was strictly macrobiotic and those familiar with the concept will know that a percentage of each meal consists of fermented food My roommate has been fermenting sauerkraut for 22 years and I like to ferment fresh pickles using home grown dill and cucumbers We are lucky to have a nearby Asian market in our small town, so miso is plentiful and has never been on...Is it possible for a book to be both too detailed and not detailed enough Maybe I would be better reading Wild Fermentation, but I felt that this book was lacking in details about how to actually execute these different fermentation items The recipes and suggestions were buried deep within layers of excessive details about each item, most of which boiled down to there s lots of di...This is an astounding work, a magnum opus reference guide to All Things Fermented It s not a cookbook, per se, although an experienced cook could use it to develop recipes For recipes to start my adventure in fermenting I will look to Katz s equally impressive cookbook Wild Fermentation The Flavor, Nutrition, and Craft of Live Culture Foods. If I begin fermenting foods with some regularity I will purchase Art of Fermentation, for now the library copy will suffice From edibles to drinkables This is an astounding work, a magnum opus reference guide to All Things Fermented It s not a cookbook, per se, although an experienced cook could use it to develop recipes For recipes to start my adventure in fermenting I will look to Katz s equally impressive cookbook Wild Fermentation The Flavor, Nutrition, and Craft of Live Culture Foods. If I begin fermenting foods with some regularity I will purchase Art of Fermentation, for now the library copy will suffice From edibles to drinkables Katz covers the entire spectrum of fermentation as well as any one person can and he quotes liberally often f...Wow, what a huge book Before reading this okay, okay, skimming , I knew little to nothing about fermentation I knew it had something to do with alcohol, cheese, and yogurt, but I also thought it was the same thing as pickling Did you know that you can submerge vegetables in their own juices and leave them on the counter for months and eat it and LIKE it And it sstable than refrigeration I obtained this book because I kept reading in many different places that fermented food is incred Wow, what a huge book Before reading this okay, okay, skimming , I knew little to nothing about fermentation I knew it had something to do with alcohol, cheese, and yogurt, but I also thought it was the same thing as pickling Did you know that you can submerge vegetables in their own juices and leave them on the counter for months and eat it and LIKE it And it sstable than refrigeration I obtained this book because I kept reading in many different places that fermented food is incredibl...This feels like a mysterious spell book there are no exact recipes or bullet proof methodologies All the recipes are paragraphs of ideas, stories, and guidelines And I really like that Can t wait to make my first batch of fermented hot sauceWhat Arora is to the fungi world, Katz is to the fermentation world This is the ultimate go to resource to figure everything fermentation out Highly recommended.Everything you ever wanted to learn about Fermentation andThis is a great book, too in depth for my needs but I enjoyed reading sections of specific interest NO Not fermenting sugars into Alcohol, which is Chapter 4 by the way I was interested in Sauerkraut Which seems simple enough and I think I ll give it a try I learned about a fermented sweet tea, kombucha, and so...Marvellous read, I enjoyed this farthan most fiction I ve read recently.

English
08 March 2018

Sandor Ellix Katz