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The Art of Fermentation BFO-1774


Sandor Katz, 2012, 498 pp. Probably the best general reference yet on fermentation. If you're an absolute novice, Katz's previous book Wild Fermentations is probably the better book to start with - it gives recipes and walks you through the steps more than The Art of Fermentation. Once you've made a few things and want to know more, the Art of Fermentation is the best available source in one book. "An inspiring book, and I mean that literally. The book has inspired me to do things I've never done before, and probably never would have done if I hadn't read it... I read cookbooks all the time and never make a thing from them, so why was The Art of Fermentation different? For one thing, Sandor Katz writes about the trandormative power of fermentation with such infectious enthusiasm that he makes you want to try things jiust to see what happens" - Michael Pollan, from the forward 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. This book expands our understanding of fermentation in a dramatic way, and will undoubtedly remain a classic in food literature, and is the first-and only-of its kind. The few (and I do mean few) negative reviews of this book fall into two categories. Most complain that there are no recipes, but that was a real strength of his first book, Wild Fermentations. I think for a subject as broad and rich as fermentation, trying to include recipes would have made its size impossible - and frankly Katz wants people to experiment and play with their food, thus discovering how forgiving fermentation tends to be. (Again, consider Wild Fermentation if you need recipes.) There were also the odd complaint that he did not cover something really obscure like Japanese bran pickles. Generally though, many many very experienced fermenters were ecstatic over the release of this book. "Without a doubt, it's one of the best books I've read on the subject and I've read a LOT of them!" APPROX WEIGHT: 2.85 lbs.

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