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The Art of Fermentation : An In-depth Exploration of Essential Concepts and Processes from Around the World - Sandor Ellix Katz

The Art of Fermentation

An In-depth Exploration of Essential Concepts and Processes from Around the World

Hardcover

Published: 14th June 2012
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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 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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The Art of Fermentation
 
4.0

(based on 2 reviews)

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4.0

Get it!!

By pamos

from Chillingham

About Me Bookworm

Verified Buyer

Pros

  • Deserves Multiple Readings
  • Easy To Understand
  • Informative
  • Inspirational
  • Well Written

Cons

    Best Uses

    • Reference

    Comments about The Art of Fermentation:

    I first started fermenting food when reading Sandors other book 'Wild Fermentation'. This book is the perfect follow on, and provides a lot more relevant detail on topics kicked off in WF.

    Comment on this review

     
    4.0

    Almost a one stop shop for fermentation

    By Mick

    from Sydney

    Verified Buyer

    Pros

    • Deserves Multiple Readings
    • Easy To Understand
    • Informative
    • Inspirational
    • Relevant
    • Well Written

    Cons

      Best Uses

        Comments about The Art of Fermentation:

        Great resource...

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        "Sandor Katz is the master of fermentation. His new book is the definitive manual of 'permaculture cuisine'... a compendious masterwork that teaches both basic and advanced techniques of these kinds of 'live-culture' alchemy" Permaculture magazine "A fascinating exploration of food culture and history, as well as a how-to manual for every type of fermentation you could probably imagine" Juno magazine

        Forewordp. xi
        Acknowledgmentsp. xv
        Introductionp. xvii
        Fermentation as a Coevolutionary Forcep. 1
        Bacteria: Our Ancestors and Coevolutionary Partnersp. 1
        Fermentation and Culturep. 6
        Fermentation and Coevolutionp. 10
        Fermentation as a Natural Phenomenonp. 12
        The War on Bacteria........13
        Cultivating a Biophilic Consciousnessp. 14
        Practical Benefits of Fermentationp. 17
        The Preservation Benefits of Fermentation, and Their Limitsp. 18
        The Health Benefits of Fermented Foodsp. 21
        Fermentation as a Strategy for Energy Efficiencyp. 32
        The Extraordinary Flavors of Fermentationp. 33
        Basic Concepts and Equipmentp. 37
        Substrates and Microbial Communitiesp. 37
        Wild Fermentation Versus Culturingp. 38
        Selective Environmentsp. 39
        Community Evolution and Successionp. 41
        Cleanliness and Sterilizationp. 41
        Cross-Contaminationp. 43
        Waterp. 44
        Saltp. 44
        Darkness and Sunlightp. 46
        Fermentation Vesselsp. 47
        Jar Methodp. 48
        Crock Methodp. 49
        Crock Lidsp. 51
        Different Crock Designsp. 52
        Metal Vesselsp. 53
        Plastic Vesselsp. 53
        Wooden Vesselsp. 54
        Canoap. 55
        Gourds and Other Fruits as Fermentation Vesselsp. 55
        Basketsp. 56
        Pit Fermentationp. 56
        Pickle Pressesp. 58
        Vegetable Shredding Devicesp. 58
        Pounding Toolsp. 59
        Alcohol-Making Vessels and Air Locksp. 59
        Siphons and Rackingp. 60
        Bottles and Bottlingp. 61
        Hydrometersp. 63
        Thermometersp. 63
        Cider and Grape Pressesp. 63
        Grain millsp. 64
        Steamersp. 64
        Incubation Chambersp. 64
        Curing Chambersp. 66
        Temperature Controllersp. 66
        Masking Tape and Markersp. 67
        Fermenting Sugars into Alcohol: Meads, Wines, and Cidersp. 69
        Yeastp. 71
        Simple Meadp. 72
        Botanical Enhancements to Mead: T'ej and Baälchep. 74
        Fruit and Flower Meadsp. 76
        Simple and Short Versus Dry and Agedp. 77
        Continuous Starter Methodp. 79
        Herbal Elixir Meadsp. 79
        Wine from Grapesp. 82
        Cider and Perryp. 84
        Sugar-Based Country Winesp. 86
        Alcoholic Beverages from Other Concentrated Sweetenersp. 87
        Fermented Fruit Saladsp. 88
        Plant Sap Fermentsp. 88
        Carbonating Alcoholic Beveragesp. 91
        Mixed Source Legacyp. 92
        Troubleshootingp. 92
        Fermenting Vegetables (and Some Fruits Too)p. 95
        Lactic Acid Bacteriap. 96
        Vitamin C and Fermented Vegetablesp. 97
        Kraut-Chi Basicsp. 97
        Chopp. 98
        Salt: Dry-Salting Versus Briningp. 99
        Pounding or Squeezing Vegetables (or Soaking in a Brine)p. 100
        Packp. 101
        How Long to Ferment?p. 102
        Surface Molds and Yeastsp. 103
        Which Vegetables Can Be Fermented?p. 105
        Spicingp. 109
        Sauerkrautp. 110
        Kimchip. 112
        Chinese Picklingp. 114
        Indian Picklingp. 116
        Fermenting Hot Sauce, Relishes, Salsas, Chutneys, and Other Condimentsp. 117
        Himalayan Gundruk and Sinkip. 118
        Considerations for Salt-Free Vegetable Fermentsp. 118
        Briningp. 120
        Sour Picklesp. 123
        Brining Mushroomsp. 125
        Brining Olivesp. 126
        Dilly Beansp. 127
        Lactic Acid Fermentations of Fruitp. 128
        Kawalp. 131
        Adding Starters to Vegetable Fermentsp. 132
        Liquid Forms of Vegetable Ferments: Beet and Lettuce Kvass, Cultured Cabbage Juice, Kaanji, and Salgam Suyup. 135
        Tsukemono: Japanese Pickling Stylesp. 137
        Cooking with Fermented Vegetablesp. 142
        Laphet (Fermented Tea Leaves)p. 142
        Troubleshootingp. 142
        Fermenting Sour Tonic Beveragesp. 147
        Carbonationp. 148
        Ginger Beer with Ginger Bugp. 150
        Kvassp. 151
        Tepache and Aluáp. 153
        Mabi/Maubyp. 154
        Water Kefir (aka Tibicos)p. 155
        Whey as a Starterp. 160
        Roots Beerp. 161
        Prup. 162
        Sweet Potato Flyp. 163
        Inventive Soda Flavorsp. 164
        Smrekap. 165
        Nonip. 166
        Kombucha: Panacea or Peril?p. 167
        Making Kombuchap. 169
        Kombucha Candy: Natap. 174
        Junp. 175
        Vinegarp. 175
        Shrubp. 177
        Troubleshootingp. 177
        Fermenting Milkp. 181
        Raw Milk: Microbiology and Politicsp. 183
        Simple Clabberingp. 185
        Yogurtp. 186
        Kefirp. 192
        Viilip. 196
        Other Milk Culturesp. 197
        Plant Origins of Milk Culturesp. 199
        Crème Fraîche, Butter, and Buttermilkp. 200
        Wheyp. 201
        Cheesep. 202
        Factory Versus Farmstead Cheesemakingp. 205
        Non-Dairy Milks, Yogurts, and Cheesesp. 207
        Troubleshootingp. 208
        Fermenting Grains and Starchy Tubersp. 211
        Engrained Patternsp. 212
        Soaking Grainsp. 218
        Sproutingp. 219
        Rejuvelacp. 220
        Porridgesp. 220
        Fermenting Oatmealp. 221
        Grits/Polentap. 221
        Atole Agriop. 223
        Millet Porridgep. 224
        Sorghum Porridgep. 224
        Rice Congeepp. 225
        Old Bread Porridgep. 225
        Potato Porridgep. 225
        Poip. 226
        Cassavap. 227
        SouthAmerican Cassava Breadsp. 229
        Fermenting Potatoesp. 230
        Sourdough: Starting One and Maintaining Itp. 231
        Flatbreads/Pancakesp. 236
        Sourdough Breadp. 237
        Sour Rye Porridge Soup (Zur)p. 238
        Sierra Ricep. 240
        Hoppers/Appamp. 241
        Kishk and Keckek el Fouqarap. 243
        Fermenting Grains with Other Kinds of Foodsp. 244
        Fermenting Leftover Grains (and Starchy Tubers)p. 244
        Troubleshootingp. 244
        Fermenting Beers and Other Grain-Based Alcoholic Beveragesp. 247
        Wild Yeast Beersp. 248
        Tesgüinop. 250
        Sorghum Beerp. 253
        Merissa (Sudanese Toasted Sorghum Beer)p. 256
        Asian Rice Brewsp. 261
        Basic Rice Beerp. 262
        Sweet Potato Makgeollip. 264
        Millet Tongbap. 265
        Sakép. 266
        Malting Barleyp. 268
        Simple Opaque Barley Beerp. 270
        Cassava and Potato Beersp. 271
        Beyond Hops: Beers with Other Herbs and Botanical Additivesp. 273
        Distillationp. 275
        Growing Mold Culturesp. 279
        Incubation Chambers for Growing Moldsp. 281
        Making Tempehp. 284
        Cooking with Tempehp. 290
        Propagating Tempeh Sporesp. 291
        Making Kojip. 296
        Amazakép. 299
        Plant Sources of Mold Culturesp. 301
        Troubleshootingp. 305
        Fermenting Beans, Seeds, and Nutsp. 309
        Cultured Seed and/or Nut Cheeses, Pâtés, and Milksp. 310
        Acornsp. 310
        Coconut Oilp. 311
        Cacao, Coffee, and Vanilla Fermentationp. 312
        Spontaneous Fermentation of Beansp. 313
        Idli/Dosa DhoklaKhamanp. 314
        Aearajé (Afro-Brazilian Fritters of Fermented Black-Eyed Peas)p. 315
        Soybeansp. 319
        Misop. 318
        Using Misop. 323
        Soy Saucep. 325
        Fermented Soy "Nuggets": Hamanatto and Douchip. 327
        Nattop. 328
        Dawadawa and Related West African Fermented Seed Condimentsp. 331
        Fermenting Tofup. 333
        Troubleshootingp. 335
        Fermenting Meat, Fish, and Eggsp. 337
        Drying, Salting, Smoking, and Curingp. 339
        Dry-Curing Basicsp. 341
        Brining: Corned Beef and Tonguep. 344
        Dry-Cured Sausagesp. 345
        Fish Saucep. 352
        Pickled Fishp. 354
        Fermenting Fish with Grainsp. 355
        Filipino Burong Isda and Balao-Balaop. 356
        Japanese Nare Zuship. 358
        Fermenting Fish and Meat in Whey, Sauerkraut, and Kimchip. 359
        Fermenting Eggsp. 361
        Cod Liver Oilp. 362
        Burying Fish and Meatp. 363
        High Meatp. 366
        Meat and Fish Ethicsp. 367
        Considerations for Commercial Enterprisesp. 369
        Consistencyp. 370
        First Stepsp. 373
        Scaling Upp. 375
        Codes, Regulations, and Licensingp. 378
        Different Business Models: Farm-Based Operations, Diversification, and Specializationp. 383
        Non-Food Applications of Fermentationp. 387
        Agriculturep. 387
        Bioremediationp. 396
        Waste Managementp. 398
        Disposal of Human Bodiesp. 401
        Fiber and Building Artsp. 401
        Energy Productionp. 407
        Medicinal Applications of Fermentationp. 409
        Fermentation for Skin Care and Aromatherapyp. 411
        Fermentation Artp. 412
        Epilogue: A Cultural Revivalist Manifestop. 415
        Resourcesp. 419
        Glossaryp. 435
        A Note on Referencesp. 439
        Books Citedp. 443
        Endnotesp. 451
        Indexp. 481
        Table of Contents provided by Ingram. All Rights Reserved.

        ISBN: 9781603582865
        ISBN-10: 160358286X
        Audience: General
        Format: Hardcover
        Language: English
        Number Of Pages: 528
        Published: 14th June 2012
        Dimensions (cm): 24.1 x 17.8  x 3.8
        Weight (kg): 1.25