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  • Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes From Around the World

    Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes From Around the World
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    ISBN: 9781603582865
    Publication date: 01/06/2012

    "The Art of Fermentation" 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.While 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.With 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. 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. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first-and only-of its kind.

    Pages: 528
    Author: KATZ, SANDOR ELLIX
    • Price: $74.99
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    Wild Fermentation The Flavor Nutrition and Craft of Live-Culture Foods Second Edition
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    ISBN: 9781603586283
    Publication date: 01/08/2016

    The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the 'Johnny Appleseed of Fermentation? returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its publication in 2003, and aided by Katz's engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called 'one of the unlikely rock stars of the American food scene ? by The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes'including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread'and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen.

    Pages: 320
    Author: KATZ, SANDOR
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    Basic Fermentation A Do It Yourself Guide to Cultural Manipulation
    Basic Fermentation A Do It Yourself Guide to Cultural Manipulation
    ISBN: 9781621068723
    Publication date: 01/10/2017

    A classic beginner's guide to fermenting just about anything.

    At last, a new edition of fermentation guru Sandor Katz's first published work, including all new, step-by-step photography. A great introduction to fermenting foods at home, whether you're looking to expand your kitchen repertoire into exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. Includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine. Who knew making tasty, healthy, interesting food could be so simple?

    Pages: 96
    Dimension: 178mm X 140mm
    Author: KATZ, SANDOR ELLIX
    Price: $24.99
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