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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: 7th June 2012
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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.

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The Art of Fermentation
 
4.5

(based on 6 reviews)

Ratings Distribution

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100%

of respondents would recommend this to a friend.

Pros

  • Informative (6)
  • Well written (6)
  • Deserves multiple readings (5)
  • Easy to understand (4)
  • Inspirational (4)

Cons

No Cons

Best Uses

  • Reference (5)

Reviewed by 6 customers

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5.0

Great purchase

By 

from Melbourne

About Me Bookworm

Verified Buyer

Pros

  • Deserves Multiple Readings
  • Informative
  • Well Written

Cons

    Best Uses

    • Reference

    Comments about The Art of Fermentation:

    Very informative book over the large field of fermentation. No recipes per se but detailed descriptions of ingredients and methods used.

     
    5.0

    Great Practical Book

    By 

    from Roger River, Tasmania

    About Me Casual Reader

    Verified Buyer

    Pros

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

    Cons

      Best Uses

      • Gift
      • Older Readers
      • Reference

      Comments about The Art of Fermentation:

      Great book to learn everything about fermenting!

       
      4.0

      highly informative fermen reference book

      By 

      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

         
        5.0

        More scientifc than recipes

        By 

        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.

           
          4.0

          Get it!!

          By 

          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.

             
            4.0

            Almost a one stop shop for fermentation

            By 

            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...

                Displaying reviews 1-6

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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: 7th June 2012
                Publisher: Chelsea Green Publishing Co
                Country of Publication: US
                Dimensions (cm): 24.9 x 18.4  x 4.0
                Weight (kg): 1.25