The Art of Fermentation

The Art of Fermentation
Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Total Pages : 528
Release : 2012-05-14
ISBN 10 : 9781603583640
ISBN 13 : 1603583645
Language : EN, FR, DE, ES & NL

The Art of Fermentation Book Description:

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. With two-color illustrations and extended resources, this book 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. Readers 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.

Fermentation as Metaphor

Fermentation as Metaphor
Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Total Pages : 128
Release : 2020-10-15
ISBN 10 : 9781645020226
ISBN 13 : 1645020223
Language : EN, FR, DE, ES & NL

Fermentation as Metaphor Book Description:

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 The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.” Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike.

The Art of Fermentation

The Art of Fermentation
Author : Oliver Mia
Publisher :
Total Pages : 40
Release : 2020-07-13
ISBN 10 : 9798666029879
ISBN 13 :
Language : EN, FR, DE, ES & NL

The Art of Fermentation Book Description:

Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are becoming everyday meal mainstays. This inspiring resource contains plenty of helpful how-tos and informational guide offering guidance on incorporating fermented ingredients into the diet. I 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. Fermentation is already building as the most significant new direction in food (and health). With OLIVER MIA The Art Of Fermentation, it's about to be taken to a whole new level.

The Art of Fermentation

The Art of Fermentation
Author : Howard Patton, MD
Publisher :
Total Pages : 60
Release : 2020-09-10
ISBN 10 : 9798684933608
ISBN 13 :
Language : EN, FR, DE, ES & NL

The Art of Fermentation Book Description:

Fеrmеntаtіоn or сulturіng, аѕ іt'ѕ аlѕо knоwn, іѕ аll dоwn tо mісrоbеѕ. Mісrоbеѕ саn be fоund everywhere on Eаrth, іnсludіng the ѕоіl that grows your fооd, уоur home аnd inside уоur оwn bоdу! Whіlе ѕоmе рlау a role in саuѕіng disease, many do good things аnd protect уоu frоm іllnеѕѕ. Thе kеу is getting the balance just rіght. Strеtсhіng bасk аѕ fаr аѕ human hіѕtоrу іtѕеlf, thе оrіgіnѕ of fеrmеntаtіоn are hard to track down. Hоwеvеr hіѕtоrіаnѕ hаvе trасеd ѕіgnѕ of fеrmеntаtіоn in food аnd beverage рrераrаtіоn dаtіng аѕ fаr back аѕ 7000 BC. Thе term fermentation соmеѕ frоm the Lаtіn vеrb 'fеrvеrе', whісh mеаnѕ "to bоіl." It'ѕ likely thіѕ tеrm dеѕсrіbеѕ whаt hарреnѕ whеn уеаѕt соnvеrtѕ fruit juісе (fоr wіnе) оr malted grain (fоr bееr) into alcohol, among оthеr bі-рrоduсtѕ. Almost еvеrу сulturе аnd gеоgrарhу арреаrѕ to hаvе embraced fermentation fоr mіllеnnіа. Pеорlе hаvе bееn tеаmіng uр wіth natural mісrоbеѕ fоr much longer than wе knоw! Hоwеvеr wе аlѕо hаvе evidence thаt оthеr сulturеѕ, like аnсіеnt Chіnеѕе dynasties, were uѕіng fеrmеntаtіоn for other grаіn bаѕеd beverages lіkе rісе wіnе аѕ long аgо аѕ 4000 BC. Hоw thаt аll ѕtаrtеd is lоѕt tо tіmе. Wе knоw thаt оnе microbe, yeast, hаѕ bееn around fоr аt least 80 mіllіоn years.

Wild Fermentation

Wild Fermentation
Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Total Pages : 320
Release : 2016-08-19
ISBN 10 : 9781603586290
ISBN 13 : 1603586296
Language : EN, FR, DE, ES & NL

Wild Fermentation Book Description:

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 from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes—including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread—and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. Praise for Sandor Ellix Katz and his books: “The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.”—Deborah Madison, author of Local Flavors “Sandor Katz has proven himself to be the king of fermentation.”—Sally Fallon Morell, President, The Weston A. Price Foundation “Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century.”—Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land “The fermenting bible.” — Newsweek “In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.” — Grist

Sandor Katz s Fermentation Journeys

Sandor Katz s Fermentation Journeys
Author : Sandor Ellix Katz
Publisher :
Total Pages : 368
Release : 2021-10-05
ISBN 10 : 1645020347
ISBN 13 : 9781645020349
Language : EN, FR, DE, ES & NL

Sandor Katz s Fermentation Journeys Book Description:

From James Beard Award winner and New York Times-bestselling author of The Art of Fermentation the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life's work--a cookbook destined to become a modern classic essential for every home chef. "His teachings and writings on fermentation have changed lives around the world."--BBC For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he's gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor Katz's Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Peru) Misa Ono's Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Sandor Katz's Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz's work through the years--from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor--this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world's most experienced and respected advocate of all things fermented. More Praise for Sandor Katz: "[Katz is the] high priest of fermentation."--Helen Rosner, The New Yorker "The fermentation movement's guru."--USA Today "A fermentation master."--The Wall Street Journal

Fermentation for Beginners The Step by Step Guide to Fermentation and Probiotic Foods

Fermentation for Beginners  The Step by Step Guide to Fermentation and Probiotic Foods
Author : Drakes Press
Publisher : Callisto Media Inc
Total Pages : 144
Release : 2013-12-02
ISBN 10 : 9781623153069
ISBN 13 : 1623153069
Language : EN, FR, DE, ES & NL

Fermentation for Beginners The Step by Step Guide to Fermentation and Probiotic Foods Book Description:

WALL STREET JOURNAL BESTSELLER Fermented foods are a delicious and rich source of nourishment. Many of our favorite everyday foods like beer, wine, cheese, bread, and yogurt, or beloved family traditions like sauerkraut, corned beef, and kimchi, are the result of fermentation. Besides adding complexity and flavor to many foods, fermentation is also proven to add amazing health benefits--from promoting healthy digestion to allowing our body to fully absorb the necessary nutrients in our food. However, many beginners are skittish about starting the process of fermentation for the first time. With straightforward guides, delicious recipes, and step-by-step instructions, Fermentation for Beginners takes the stress out of at-home fermentation. Whether you are trying fermentation to improve your health, or just want to explore this time-tested culinary skill, Fermentation for Beginners will be your guide to the art of fermentation and the science of probiotic foods. Fermentation for Beginners will show you how and why to ferment your own foods, with: • 60 delicious fermentation recipes, from pickles to yogurt to sourdough bread to wine • 13 key ingredients for fermentation • 9 top health reasons to eat probiotic foods • Step-by-step instructions for safe and effective fermentation • Overview of the science behind fermentation • Tips on starting your home fermentation laboratory With the right combination of microbes and a little skill, Fermentation for Beginners will give you all the tools you need to start fermenting your own foods right away.

The Art of Making Fermented Sausages

The Art of Making Fermented Sausages
Author : Stanley Marianski
Publisher : Bookmagic LLC
Total Pages : 262
Release : 2009
ISBN 10 : 9780982426715
ISBN 13 : 0982426712
Language : EN, FR, DE, ES & NL

The Art of Making Fermented Sausages Book Description:

The art and secrets of making fermented sausages finally revealed. The majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. For thousands of years we have been making dry fermented sausages without any understanding of the process involved. Only in the past 60 years, sufficient advances were made in the field of meat science which explained the fermentation and drying of meats. Until then, the manufacturing process was shrouded in secrecy, and was more a combination of art and magic than a solid science. Highly technical papers were published in Food Technology journals, unfortunately these works were written in such difficult terms, that they were beyond the comprehension of the average sausage maker. Thus was born the idea of bridging the technology gap that existed between Meat Science and the requirements of the typical hobbyist making products at home. With more information obtainable every day, and commercial starter cultures available to the public, there is little reason to abstain from making quality salamis at home, regardless of the climate and outside conditions.

Koji Alchemy

Koji Alchemy
Author : Jeremy Umansky
Publisher : Chelsea Green Publishing
Total Pages : 352
Release : 2020-05-04
ISBN 10 : 9781603588690
ISBN 13 : 1603588698
Language : EN, FR, DE, ES & NL

Koji Alchemy Book Description:

The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. Koji Alchemy includes: A foreword by best-selling author Sandor Katz (The Art of Fermentation) Cutting-edge techniques on koji growing and curing Information on equipment and setting up your kitchen More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more “Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can’t wait to see and taste the next wave of koji experimentation it inspires.” —Sandor Katz