Fermentation revivalist Sandor Katz has inspired countless thousands to rediscover the ancient art of fermentation, and with The Art of Fermentation he offers the most comprehensive and definitive guide to do-it-yourself home fermentation ever published. Katz presents the history, concepts and processes behind fermentation in ways simple enough to guide a reader through their first experience makeing sauerkraut or yogurt, yet in-depth enough to provide greater understanding and insight for experienced fermentors.Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic berages, milk, grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; fish; meat; and eggs, as well as growing mould cultures, and using fermentation in agriculture, art, and energy production, and commerce. The first ever guide of its kind, Katz has written what will undoubtedly become a foundational book in food literature.
PRIZES:Winner of The James Beard Foundation Award: Reference & Scholarship 2013 (United States)Winner of Most Popular Cookbooks of 2014 - Powell's Books 2014 (United States)Runner-up for New York Book Show Awards, Reference Category 2013 (United States)Runner-up for International Association of Culinary Professionals.Runner-up for Books For A Better Life Awards.
Vis mereVis mindre