TheArtofFermentation

Winnerofthe2013JamesBeardFoundationBookAwardforReferenceandScholarship,andaNewYorkTimesbestseller,TheArtofFermentationisthemostcomprehensiveguidetodo-it-yourselfhomefermentationeverpublished.SandorKatzpresentstheconceptsandprocessesbehindfermentationinwaysthataresimpleenoughtoguideareaderthroughtheirfirstexperiencemakingsauerkrautoryogurt,andin-depthenoughtoprovidegreaterunderstandingandinsightforexperiencedpractitioners.WhileKatzexpertlycontextualizesfermentationintermsofbiologicalandculturalevolution,healthandnutrition,andeveneconomics,thisisprimarilyacompendiumofpracticalinformationhowtheprocesseswork;parametersforsafety;techniquesforeffectivepreservation;troubleshooting;andmore.Withtwo-colorillustrationsandextendedresources,thisbookprovidesessentialwisdomforcooks,homesteaders,farmers,gleaners,foragers,andfoodloversofanykindwhowanttodevelopadeeperunderstandingandappreciationforarguablytheoldestformoffoodpreservation,andpartoftherootsofcultureitself.Readerswillfinddetailedinformationonfermentingvegetables;sugarsintoalcohol(meads,wines,andciders);sourtonicbeverages;milk;grainsandstarchytubers;beers(andothergrain-basedalcoholicbeverages);beans;seeds;nuts;fish;meat;andeggs,aswellasgrowingmoldcultures,usingfermentationinagriculture,art,andenergyproduction,andconsiderationsforcommercialenterprises.SandorKatzhasintroducedwhatwillundoubtedlyremainaclassicinfoodliterature,andisthefirstandonlyofitskind.