The Art Of Fermentation (new York Times Bestseller)

‘…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!

1. Fermentation as a Coevolutionary Force
2. Practical Benefits of Fermentation
3. Basic Concepts and Equipment
4. Fermenting Sugars into Alcohol: Meads, Wines, and Ciders
5. Fermenting Vegetables (and Some Fruits Too)
6. Fermenting Sour Tonic Beverages
7. Fermenting Milk
8. Fermenting Grains and Starchy Tubers
9. Fermenting Beers and Other Grain-Based Alcoholic Beverages
10. Growing Mold Cultures
11. Fermenting Beans, Seeds, and Nuts
12. Fermenting Meat, Fish, and Eggs
13. Considerations for Commercial Enterprises
14. Non-Food Applications of Fermentation
Epilogue: A Cultural Revivalist Manifesto

Library Journal-
This is not a line-by-line recipe cookbook, but it contains detailed instructions on fermenting (or creating via fermentation) nearly every imaginable food or beverage. After a foreword by Michael Pollan, Katz ("Wild Fermentation") explores the scientific basis of fermentation, then gives details for creating everything from yogurts to prosciutto to wines, beer, and kombucha. He emphasizes how fermentation influenced human development. Used to preserve food, it affected human biology so that humans could eat foods that would be poisonous otherwise, and it had an impact on global human culture as a reflection of indigenous cultural identity. Simply put, fermentation allows lactic acid bacteria naturally found in the air to overcome and exclude bacteria that are harmful to humans, and it increases advantageous chemical compounds, such as vitamins, in the process. There is a generous photo section of tools, containers, and processes; along with fascinating electron microscope photos of bacteria, which convey a sense of wonder at the unseen world of fermentation. VERDICT: Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the gen