By Sandor Ellix Katz
Foreword by Michael Pollan
Pub Date: June 12, 2012
With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more�
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 making sauerkraut or yogurt, yet in-depth enough to provide greater understanding and insight for experienced fermentos.
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; fish; meat; and eggs, as well as growing mold 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.