The Art of Fermentation

The Art of Fermentation is an in-depth exploration of essential concepts and processes from around the world with practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more. This complete book of fermentation written by Sandor Ellix Katz covers just about everything from Acaraje (Afro-Brazilian Fritters of Fermented Black-Eyed Peas) to Zur (Sour Rye Porridge Soup)! Fourteen chapters cover the following great information: Practical benefits of fermentation, basic concepts and equipment, fermenting sugars into alcohol, fermenting vegetables and some fruits, sour tonic beverages, grains and starchy tubers, beers and other grain-based alcoholic beverages, growing mold cultures, fermenting beans, seeds, nuts, meat, fish, and eggs. The book also devotes a chapter to non-food applications of fermentation. There are two sections inserted with photographs illustrating some of the topics in the book. Line drawings accompany information within each chapter. The hardbound book is 7.5"x 9.75"X1.5".