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The Art of Fermentation : New York Times Bestseller

By: Sandor Ellix Katz (Author)

93 in stock

Ksh 9,500.00

Format: Hardback or Cased Book

ISBN-10: 160358286X

ISBN-13: 9781603582865

Publisher: Chelsea Green Publishing Co

Imprint: Chelsea Green Publishing Co

Country of Manufacture: CA

Country of Publication: GB

Publication Date: May 14th, 2012

Publication Status: Active

Product extent: 528 Pages

Weight: 922.00 grams

Dimensions (height x width x thickness): 19.20 x 24.90 x 3.90 cms

Product Classification / Subject(s): Preserving & freezing

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Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times‘…The high priest of fermentation theory’ the Guardian‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ Dan Saladino, The Food Programme BBCThe bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York TimesInternational New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwideNew York Times bestseller The Art of Fermentation is the only fermentation guide you’ll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone. With beautiful illustrations and extended references you will find details on making: fermenting vegetablessugars into alcohol (meads, wines, and ciders)sour tonic beveragesMilkGrains and starchy tubers beers (and other grain-based alcoholic beverages) beans; seeds; nuts fish; meat; and eggs growing mold culturesKimchi, krautkombucha, kefirSandor Katz’s award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!

Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times

‘…The high priest of fermentation theory’ the Guardian

‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ Dan Saladino, The Food Programme BBC

The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times

International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide

New York Times bestseller The Art of Fermentation is the only fermentation guide you’ll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone.

With beautiful illustrations and extended references you will find details on making: 

  • 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 
  • growing mold cultures
  • Kimchi, kraut
  • kombucha, kefir

Sandor Katz’s award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!


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