Katz’s The Art of Fermentationtends to be more technical and anecdotal and it doesn’t really contain your usual step-by-step recipes. This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. History, science, and simple how-to wisdom are woven together in this extensive journey through the amazing diversity of foods and beverages that are founded upon fermentation.”, “The Art of Fermentation appeals to our personal and fundamental well being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. It is comprehensive, erudite, and surprisingly profound. The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes From Around the World by Sandor Ellix Katz Self-described "fermentation revivalist" Sandor Katz inspired countless thousands to rediscover the ancient art of fermentation with his best-selling book Wild Fermentation In The Art of Ferme It lays the foundation for fermenting all kinds of foods, and whoever reads it will be able to negotiate any recipe for ferments (and conquer any lingering nervousness about fermentation) with impunity. Fermentation, by either wild or industrial yeasts, has become synonymous with the battle between all that is natural, and the convenience and consistency of man-made machination. Not only do they provide us with pickles, cheese, bread, alcohol â but our existence depends on bacteria and they deserve our reverence and respect.”, “The Art of Fermentationis an extraordinary book, and an impressive work of passion and scholarship. Sequential fermentation is when a series of favorable events take place in the fermenting must and use the above negative features in a positive way. Essentially spontaneous fermentation! Foreword by Michael Pollan, With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and moreâ¦. "Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. There have been several excellent reviews that list the strengths of The Art of Fermentation. "-Sally Fallon Morell, President, The Weston A. Lemon Ferment. He is the author of two best-selling books: Wild Fermentation and The Art of Fermentation, which won a James Beard Foundation award in 2013. With full-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. Essentially spontaneous fermentation! In Wild Fermentation Sandor Katz, or Sandorkraut as he is nicknamed, bring His two books—“Wild Fermentation” and “The Revolution Will Not Be Microwaved”—have become manifestos and how-to manuals for a generation of underground food activists, and he’s at work on a third, definitive volume. Sandor Katz takes you deep down into the processes as he empowers you, hooks you, and leads you from start to finish. The Art of Fermentation; Wild Fermentation; Basic Fermentation; The Revolution Will Not Be Microwaved; The Permaculture Book of Ferment and Human Nutrition; Pura Fermentación (español) Fermentation Workshop (DVD) Which Book? This might seem like a large claim for a crock of sauerkraut, but Sandor Katz’s signal achievement in this book is to convince you of its truth. Order from Sandor’s friends at Short Mountain Cultures. Click here to learn more what it means. His obsession with ferment is contagious. Wild fermentation is used to preserve fresh foods and at the same time cultivate beneficial bacteria, known as probiotics. Wild fermentation is a lost art in our generation and the truth is that it is an inexpensive and accessible way for just about anyone to eat healthy. He's taught hundreds of food workshops around the United States and his book Wild Fermentation has been called a classic. My mind was swirling with one look at the table of contents: Fermenting Sour Tonic Beverages, Growing Mold Cultures, Fermenting Beans, Seeds and Nuts. “The Art of Fermentation is much more than a cookbook⦠Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. This book will be a classic for the next millennium.”, “Sandor Katz has proven himself to be the king of fermentation with this new book, an exhaustive yet very readable compendium of fermentation wisdom and techniques from around the world. 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. 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