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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 May 2012
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$51.95

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Published: 28th 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
 
4.3

(based on 4 reviews)

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    (3)

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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

No Cons

Best Uses

  • Reference (3)

Reviewed by 4 customers

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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

    Comment on this review

     
    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.

      Comment on this review

       
      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.

        Comment on this review

         
        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...

            Comment on this review

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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 May 2012
            Country of Publication: US
            Dimensions (cm): 24.1 x 17.8  x 3.8
            Weight (kg): 1.25