The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World Hardcover – 7 Jun 2012
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'a genuine masterpiece . --Bee Wilson the Sunday Telegraph magazine
About the Author
Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called "the fermenting bible"--in order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006).
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Most recent customer reviews
An amazing and revelatory book, including fantastic chapters such as 'growing mold cultures' - how can you resist it?Read more
This book is too wordy and confusing at times. I found it difficult to read and follow it
An excellent and authoritative book, very pleased with it as a source of reference
Bought for my daughter. Foremost expert on this subject. She was very pleased, I personally thought that the layout of this book was rather dense and difficulty...Read more
A number of reviews say this book is hard going but don’t panic, it is not at all scientific. There isn’t a single chemical formula and no lengthy explanations of what the...Read more
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