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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
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.