The Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes from Around the World
|Author:||Sandor Ellix Katz; Michael Pollan (Foreword by)|
Winner of James Beard Foundation Book Awards (Reference) 2013. Commended for IACP Crystal Whisk Award (Beverage/Ref/Technical) 2013 and Books for a Better Life (Cookbook) 2012.
""The Art of Fermentation" appeals to our personal and fundamental well being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. There are things he writes in this book that are relevant to everyone. Whether we are at war or peace with the tiny creatures we call microorganisms, we can't help but conclude that they are the building blocks of the communities we observe as organisms. His obsession with ferment is contagious. With the flip of a page it's easy to find oneself discovering our own personal journey embedded in this thoroughly engaging book."--Charlie Papazian, author of "The Complete Joy of Homebrewing" and many other books on beer
Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Newsweek called it "the fermenting bible". Since the publication of Wild Fermentation, Katz has taught hundreds of fermentation workshops across North America and internationally, taking on a role he describes as a "fermentation revivalist".