The art of Fermentation : : an In-Depth Exploration of Essential Concepts and Processes From Around the World

Location & Checkout Length	Call Number	Checkout Length	Item Status
Downtown 2nd Floor 4-week checkout	664.024 Ka	4-week checkout	Due 04-16-2024
Westgate Adult Books 4-week checkout	Adult Book / Nonfiction / Cooking / Canning & Preserving / Katz, Sandor	4-week checkout	Due 05-07-2024

"'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 eveneconomics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With full-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"-- Provided by publisher.

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Great overview on fermentation submitted by beeniepie on July 8, 2014, 9:54am This is a great first book for people who are interested in learning about fermentation. Not only does it contain the history and cultural aspects of foods such as kimchi and kefir, but gives readers detailed recipes on how to make these items yourself.