{"product_id":"the-art-of-fermentation-new-york-times-bestseller-sandor-ellix-katz-hardcover","title":"The Art of Fermentation: With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More -- Sandor Ellix Katz, Hardcover","description":"\u003cp\u003e\u003cstrong\u003eThe bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.--\u003cem\u003eThe New York Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eThe original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more... \u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eWinner of the James Beard Foundation Book Award for Reference and Scholarship, and a \u003cem\u003eNew York Times\u003c\/em\u003e bestseller, with more than a quarter million copies sold, \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e 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.\u003c\/p\u003e \u003cp\u003eWhile 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.\u003c\/p\u003e \u003cp\u003eWith 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.\u003c\/p\u003e \u003cp\u003eReaders 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Sandor Ellix Katz\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chelsea Green Publishing Company\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/14\/2012\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 528\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.80lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.60h x 7.40w x 1.60d\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781603582865\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e James Beard Foundation Book Awards - Winner\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e IACP Crystal Whisk Award - Finalist\u003cbr\u003e\u003cb\u003eAward:\u003c\/b\u003e Books for a Better Life - Finalist\u003cbr\u003e\u003cbr\u003e\u003cb\u003eReview Citation(s): \u003c\/b\u003e\u003cbr\u003e\u003ci\u003eLibrary Journal\u003c\/i\u003e 05\/01\/2012 pg. 93\u003cbr\u003e\u003cp\u003e\u003cb\u003eAbout the Author\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of \u003cem\u003eWild Fermentation\u003c\/em\u003e and \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e, which was a \u003cem\u003eNew York Times\u003c\/em\u003e bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming \u003cem\u003eFermentation as Metaphor\u003c\/em\u003e (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. \u003cem\u003eThe New York Times\u003c\/em\u003e calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website www.wildfermentation.com.\u003c\/p\u003e","brand":"Sandor Ellix Katz","offers":[{"title":"Default Title","offer_id":45567469322468,"sku":"9781603582865","price":42.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0611\/9587\/8628\/files\/9781603582865.jpg?v=1777189480","url":"https:\/\/bookandmortar.com\/products\/the-art-of-fermentation-new-york-times-bestseller-sandor-ellix-katz-hardcover","provider":"BookandMortar","version":"1.0","type":"link"}