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

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

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by Sandor Ellix Katz, Sean Crisden
     
 

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From Sandor Ellix Katz, the bestselling author of Wild Fermenation, comes the definitive guide to do-it-yourself home fermentation.See more details below

Overview

From Sandor Ellix Katz, the bestselling author of Wild Fermenation, comes the definitive guide to do-it-yourself home fermentation.

Editorial Reviews

"Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the generalist. Fermentation foodies will be ecstatic." —-Library Journal
From the Publisher
"Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the generalist. Fermentation foodies will be ecstatic." —Library Journal
Library Journal
This is not a line-by-line recipe cookbook, but it contains detailed instructions on fermenting (or creating via fermentation) nearly every imaginable food or beverage. After a foreword by Michael Pollan, Katz (Wild Fermentation) explores the scientific basis of fermentation, then gives details for creating everything from yogurts to prosciutto to wines, beer, and kombucha. He emphasizes how fermentation influenced human development. Used to preserve food, it affected human biology so that humans could eat foods that would be poisonous otherwise, and it had an impact on global human culture as a reflection of indigenous cultural identity. Simply put, fermentation allows lactic acid bacteria naturally found in the air to overcome and exclude bacteria that are harmful to humans, and it increases advantageous chemical compounds, such as vitamins, in the process. There is a generous photo section of tools, containers, and processes; along with fascinating electron microscope photos of bacteria, which convey a sense of wonder at the unseen world of fermentation. VERDICT Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the generalist. Fermentation foodies will be ecstatic.—Meredith Toumayan, Langley-Adams Lib., Groveland, MA

Product Details

ISBN-13:
9781452612027
Publisher:
Tantor Media, Inc.
Publication date:
04/29/2013
Edition description:
Unabridged CD
Product dimensions:
5.50(w) x 6.50(h) x 1.70(d)

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