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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World Cover

ISBN13: 9781603582865
ISBN10: 160358286x
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Average customer rating based on 4 comments:

szymanskiea, January 2, 2013 (view all comments by szymanskiea)
Absolutely essential for anyone interested in fermented foods -- a more complete and easy to read compendium than you'll find anywhere else -- but also a fantastically enjoyable story about the cultural roles of fermented foods. One of those rare cookbooks that is both eminently readable and eminently useful.
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(2 of 3 readers found this comment helpful)
sarahc3, August 6, 2012 (view all comments by sarahc3)
An informative, approachable resource for all sorts of fermentation recipes-- I envision this book being tattered and worn, still in use, many, many years from now!
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(2 of 3 readers found this comment helpful)
sarahc3, August 6, 2012 (view all comments by sarahc3)
An informative, approachable resource for all sorts of fermentation recipes-- I envision this book being tattered and worn, still in use many, many years from now!
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(2 of 3 readers found this comment helpful)
Heidi CT, June 29, 2012 (view all comments by Heidi CT)
I'm very excited to learn about this book. It is about time, someone puts all this important wisdom and knowledge together in one book. I love to cook and bake, and therefore try to get the best ingredients I can. With all this chemicals in our food, especially processed food, such as mustard, I'm thinking constantly of how to avoid those poisoness, unneccessary components. Mustard, and lots of other "citric acid" based pastes and condiments, often only show the word "citric acid" listed under the long list of ingredients, and one should assume it is made out of citrus fruits. Well, obviously not, it is made from Fungus Negri, and has nothing to due with citrus. It is certaily not healthy, causing allergies for example.....With this book one can learn how to improve the daily diet. Thank you for researching and putting everything together in this fabulous book. Heidi, Stamford CT
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Product Details

ISBN:
9781603582865
Author:
Katz, Sandor Ellix
Publisher:
Chelsea Green Publishing Company
Foreword:
Pollan, Michael
Author:
Pollan, Michael
Subject:
Canning & Preserving
Subject:
Cooking and Food-Preserving
Publication Date:
20120531
Binding:
HARDCOVER
Language:
English
Pages:
528
Dimensions:
10 x 7 in

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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World New Hardcover
0 stars - 0 reviews
$39.95 In Stock
Product details 528 pages Chelsea Green Publishing Company - English 9781603582865 Reviews:
"Review" by , "This is, quite simply, the finest book on fermentation available. It is comprehensive, erudite, and surprisingly profound. Sandor Katz is the guru of a large and growing tribe of fermentation enthusiasts and this book will awaken you to the thrilling world of benign bacteria all around us. Not only do they provide us with pickles, cheese, bread, alcohol — but our existence depends on bacteria and they deserve our reverence and respect." Ken Albala, Food Historian and Coauthor of The Lost Arts of Hearth and Home: The Luddite's Guide to Domestic Self-Sufficiency
"Review" by , "The Art of Fermentation is a remarkable testimony to the astonishing passion that Sandor Katz has for all matters fermentative. History, science, and simple how-to wisdom are woven together in this extensive journey through the amazing diversity of foods and beverages that are founded upon fermentation." Dr. Charlie Bamforth, Professor, Department of Food Science and Technology, University of California, Davis and author of Food, Fermentation and Microorganisms
"Review" by , "Sandor Katz has proven himself to be the king of fermentation with this new book, an exhaustive yet very readable compendium of fermentation wisdom and techniques from around the world. A must-have in the libraries of anyone interested in food and nutrition."
"Review" by , "The Art of Fermentation is much more than a cookbook...Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut, but Sandor Katz's signal achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protest-of the senses-against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live."
"Review" by , "The Art of Fermentation appeals to our personal and fundamental well being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. There are things he writes in this book that are relevant to everyone. Whether we are at war or peace with the tiny creatures we call microorganisms, we can't help but conclude that they are the building blocks of the communities we observe as organisms. His obsession with ferment is contagious. With the flip of a page it's easy to find oneself discovering our own personal journey embedded in this thoroughly engaging book."
"Review" by , "The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship. It lays the foundation for fermenting all kinds of foods, and whoever reads it will be able to negotiate any recipe for ferments (and conquer any lingering nervousness about fermentation) with impunity. I am so impressed - and ready to begin! Thank you, Sandor Katz."
"Review" by , "Sandor Katz has captured the essence of fermentation in this new book, which bubbles over with scientific, historical, and practical information about humankind's first biotechnology and earth's first energy source. The mystery and sensory allure of naturally fermented products ranging from fruit, honey, milk, all manner of starchy grain, tuber and stalk — even fish and meat — are laid bare and enthusiastically and lucidly brought to life for both epicure and the do-at-homer." Patrick E. McGovern, Scientific Director, Biomolecular Archaeology Laboratory, University of Pennsylvania Museum, and author of Ancient Wine and Uncorking the Past
"Review" by , "Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century. Once you look at the world through the fresh eyes of such a genius, there is no going back to the tasteless world you had previously occupied. The Art of Fermentation is a wonder — so rich in its knowledge and so practical in its application. This book will be a classic for the next millennium."
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