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Powell's Staff: New Literature in Translation: December 2022 and January 2023 (0 comment)
It may be a new year, this may be a list of new books, but our love for literature in translation hasn’t changed at all, and we are so pleased to be enthusiastically recommending these recent releases. On this list, you’ll find a Spanish novel where controversy swirls around a Coca-Cola billboard...
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  • Kelsey Ford: From the Stacks: J. M. Ledgard's Submergence (0 comment)
  • Kelsey Ford: Five Book Friday: Year of the Rabbit (1 comment)

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

by Sandor Ellix Katz and Michael Pollan
The Art of Fermentation: An In Depth Exploration of Essential Concepts and Processes from Around the World

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  • Synopses & Reviews

ISBN13: 9781603582865
ISBN10: 160358286X



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Synopses & Reviews

Publisher Comments

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.

Review

"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

"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

"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." Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors

Review

"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

"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." Gary Paul Nabhan, author of Renewing America's Food Traditions and Desert Terroir

About the Author

Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods — which Newsweek called "the fermenting bible" — in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic.

5 4

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Average customer rating 5 (4 comments)

`
szymanskiea , January 02, 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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sarahc3 , August 06, 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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`
sarahc3 , August 06, 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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`
Heidi CT , June 29, 2012
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
Binding:
Hardcover
Publication date:
05/14/2012
Publisher:
CHELSEA GREEN PUBLISHING COMPANY
Pages:
528
Height:
1.60IN
Width:
7.40IN
Thickness:
1.75
Illustration:
Yes
Foreword:
Michael Pollan
Author:
Sandor Ellix Katz
Subject:
Cooking and Food-Preserving

Ships free on qualified orders.
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