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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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Published: 28th 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
 
4.6

(based on 7 reviews)

Ratings Distribution

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100%

of respondents would recommend this to a friend.

Pros

  • Informative (7)
  • Well written (7)
  • Deserves multiple readings (5)
  • Easy to understand (4)
  • Inspirational (4)

Cons

No Cons

Best Uses

  • Reference (5)

Reviewed by 7 customers

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5.0

Interesting

By 

from Kyogle NSW

About Me Everyday Reader

Verified Buyer

Pros

  • Informative
  • Relevant
  • Well Written

Cons

    Best Uses

    • Gift
    • Older Readers

    Comments about The Art of Fermentation:

    partner is very interested in fermentation

     
    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 1-7

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