$85.50
- Hardcover
528 pages
- Release Date
14 May 2012
Summary
Fermentation revivalist Sandor Katz has inspired countless thousands to rediscover the ancient art of fermentation, and with The Art of Fermentation he offers the most comprehensive and definitive guide to do-it-yourself home fermentation ever published. Katz presents the history, concepts and processes behind fermentation in ways simple enough to guide a reader through their first experience makeing sauerkraut or yogurt, yet in-depth enough to provide greater understanding and insight for ex…
Book Details
| ISBN-13: | 9781603582865 |
|---|---|
| ISBN-10: | 160358286X |
| Author: | Sandor Ellix Katz, Michael Pollan |
| Publisher: | Chelsea Green Publishing Co |
| Imprint: | Chelsea Green Publishing Co |
| Format: | Hardcover |
| Number of Pages: | 528 |
| Release Date: | 14 May 2012 |
| Weight: | 1.27kg |
| Dimensions: | 235mm x 178mm x 39mm |
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What They're Saying
Critics Review
“Sandor Katz is the master of fermentation. His new book is the definitive manual of ‘permaculture cuisine’… a compendious masterwork that teaches both basic and advanced techniques of these kinds of ‘live-culture’ alchemy” Permaculture magazine “A fascinating exploration of food culture and history, as well as a how-to manual for every type of fermentation you could probably imagine” Juno magazine
About The Author
Sandor Ellix Katz
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”.
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