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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.

REVIEW SNAPSHOT®

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The Art of Fermentation
 
4.3

(based on 4 reviews)

Ratings Distribution

  • 5 Stars

     

    (1)

  • 4 Stars

     

    (3)

  • 3 Stars

     

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100%

of respondents would recommend this to a friend.

Pros

  • Informative (4)
  • Inspirational (4)
  • Well written (4)
  • Deserves multiple readings (3)
  • Easy to understand (3)

Cons

    Best Uses

    • Reference (3)

    Reviewed by 4 customers

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    4.0

    highly informative fermen reference book

    By Peter

    from Melbourne, AU

    About Me Casual Reader

    Verified Buyer

    Pros

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

    Cons

      Best Uses

      • COOKING
      • Health
      • Kitchen
      • Reference

      Comments about The Art of Fermentation:

      Packed with useful information on very broad range of fermentation topics. Plus links to further information

      Comment on this review

       
      5.0

      More scientifc than recipes

      By Mares the cook

      from Brisbane

      About Me Everyday Reader

      Verified Buyer

      Pros

      • Informative
      • Inspirational
      • Well Written

      Cons

        Best Uses

        • Reference
        • Special Needs

        Comments about The Art of Fermentation:

        Great reference book for someone wanting to get into fermentation. Stacks of fantastic information and data. We should all be fermenting.

        Comment on this review

         
        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...

              Comment on this review

              Displaying reviews 1-4

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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
              Country of Publication: US
              Dimensions (cm): 24.1 x 17.8  x 3.8
              Weight (kg): 1.25