The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World
Written by Sandor Ellix Katz
Narrated by Sean Crisden
4.5/5
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About this audiobook
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.
Featuring a foreword by Michael Pollan, The Art of Fermentation 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. Listeners 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.
Sandor Ellix Katz
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation—which won a James Beard Foundation Award in 2013—and Fermentation as Metaphor. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website: www.wildfermentation.com.
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Reviews for The Art of Fermentation
16 ratings6 reviews
- Rating: 5 out of 5 stars5/5Excellent audiobooks, gives a wonderful view about the world of fermentation, Sandor it’s a great guy, many thanks for your contribution
- Rating: 5 out of 5 stars5/5This was a gift, and I was surprised by how much I enjoyed it. I wanted to make a couple things, but now I've already made four!
- Rating: 5 out of 5 stars5/5Best book on the topic. I meanwhile bought it after I had it from the library
- Rating: 4 out of 5 stars4/5I enjoyed reading this book and am excited to try more ferments. Mi have fermented pickles and made yogurt for years but this book opens up the possibility for much more. A note, though. This is not a recipe book as such. It does have a few recipes but it is more what I would call a 'how-to' guide, explaining concepts, general instructions and some pitfalls.
- Rating: 4 out of 5 stars4/5This book covers all sorts of fermented foods (with a few related topics). It focuses more on the culture behind the fermentation, why it is healthy to eat, and how the fermentation process works, instead of fermentation recipes. It has certainly encouraged me to explore in the future making some kraut and pickles!
- Rating: 5 out of 5 stars5/5This is a very comprehensive volume on the practices of fermentation. Covers the food preservation aspects, potential health benefits, yet provides detailed enough information to do it yourself, including cautions. Covers everything from how to process vegetables, fruits, grains, dairy products to meats and eggs. The author relates both the history and modern practices, based on a combination of his own experience and extensive research/collaboration with people from around the world. A true reference, but is easy to read.