About this item
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 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.
About the Author
Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-CultureFoods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Live fermented foods are critically important to human health, and are central elements of many different culinary traditions.Following the publication of Wild Fermentation, Katz embarked upon a tour to spread "fermentation fervor" and has taught more than 100 hand-on fermentation workshops around the U.S. and Australia.Through these workshops, Katz met many differentfood activists�varied in their specific projectsbut united by a passion to bring food back toearth�who inspired him to write The RevolutionWill Not Be Microwaved: Inside America'sUnderground Food Movements (coming September2006). For more information on his workshops visit www.wildfermentation.com.
