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

The art of making food. The most comprehensive guide to do-it-yourself home ferment has been published. In order to provide greater understanding and insight for experienced practitioners, Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight. This is a compendium of practical information about how the processes work, parameters for safety, techniques for effective preservation, and more.

Get it immediately. The Art of Fermentation is an exploration of essential concepts and processes from around the world.

It was written by Michael Pollan. The art of making food. 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. Listeners can find detailed information on fermentable vegetables, sugars into alcohol, sour tonic beverages, milk, grains and starchy tubers, beers, and other grain-based alcoholic beverages. What will undoubtedly remain a classic in food literature, and is the first of its kind, introduced by Sandor Katz.