The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World
A Cookbooks, Food, Cooking book. 2. Users of bells and whistles such as grapes and milk in their starter vs....
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...
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- Filetype: PDF
- Pages: 528 pages
- ISBN: 9781603582865 / 0
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More About The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World
Given the War on Bacteria so culturally prominent in our time, the well-being of our microbial ecology requires regular replenishment and diversification now more than ever. Sandor Ellix Katz, The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World 2. Users of bells and whistles such as grapes and milk in their starter vs. flour-and-water minimalists. (Lest you reflexively award moral victory to the purists, note that the grapes side includes such heavy hitters as Nancy Silverton and the man Anthony Bourdain describes as [Gods] personal bread baker.) 3. Protective vs. permissive starter parents. (The California gold rush prospectors made sourdough from whatever they had at hand. River water and whole grain flour. Maybe some old coffee. Hell, throw in some grapes. They fed it whatever they had,... Moving toward a more harmonious way of life and greater resilience requires our active participation. This means finding ways to become more aware of and connected to the other forms of life that are around us and that constitute our food -- plants and animals, as well as bacteria and fungi -- and to the resources, such as water, fuel, materials, tools, and transportation, upon which we depend. It means taking responsibility for our shit, both literally and figuratively. Sandor Ellix Katz, The Art of Fermentation: An in-Depth Exploration of Essential...
Marvellous read, I enjoyed this far more than most fiction I've read recently. GoodVery inspiring. After reading this in went back to making kraut and got some very good results. Tasty and nutritious. So thorough and fascinating. I love all things fermented and I cannot wait to make so many delicious concoctions.
