The Art of Fermentation

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; ...

The Art of Fermentation

More Books:

The Art of Fermentation
Language: en
Pages: 498
Authors: Sandor Ellix Katz
Categories: Cooking
Type: BOOK - Published: 2012 - Publisher: Chelsea Green Publishing

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, 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
Fermentation as Metaphor
Language: en
Pages: 128
Authors: Sandor Ellix Katz
Categories: Cooking
Type: BOOK - Published: 2020-10-15 - Publisher: Chelsea Green Publishing

Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times)—delivers a mesmerizing treatise on the meaning of fermentation alongside his awe-inspiring photography of this transformative process, teaching us with words and images about ourselves, our culture, and being human. In 2012, Sandor Ellix Katz published
Fermentation as Metaphor
Language: en
Pages: 128
Authors: Sandor Ellix Katz
Categories: Cooking
Type: BOOK - Published: 2020-10-15 - Publisher: Chelsea Green Publishing

Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times)—delivers a mesmerizing treatise on the meaning of fermentation alongside his awe-inspiring photography of this transformative process, teaching us with words and images about ourselves, our culture, and being human. In 2012, Sandor Ellix Katz published
Wild Fermentation
Language: en
Pages: 187
Authors: Sandor Ellix Katz
Categories: Cooking
Type: BOOK - Published: 2003 - Publisher: Chelsea Green Publishing Company

Describes the benefits, worldwide traditions, and science of fermented foods, and provides more than ninety recipes.
Wild Fermentation
Language: en
Pages: 320
Authors: Sandor Ellix Katz
Categories: Cooking
Type: BOOK - Published: 2016-08-19 - Publisher: Chelsea Green Publishing

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