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Michael Pollan

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

 
 
Author
Sandor Ellix Katz. Michael Pollan, foreword.
Publisher Chelsea Green  
Format hardcover
Product Dimensions 9.75 x 7.45 x 1.5 inches
ISBN 9781603582865
Pages/Publication Date 498/2012
Daedalus Item Code 59777
This item is not available.
Description
In his thorough and flavorful—dare we say yeasty—guide to do-it-yourself home fermentation, Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through the first experience making sauerkraut or yogurt, yet in-depth enough to provide insight for experienced practitioners. While Katz discusses fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a treasury of practical information—how the processes work, parameters for safety, techniques for effective preservation, and troubleshooting. Readers will find detailed information on fermenting vegetables; sugars (for 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. "The Art of Fermentation is much more than a cookbook," notes Michael Pollan in his foreword. "Sure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut, but Sandor Katz's signal achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protest-of the senses-against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live."

"This is, quite simply, the finest book on fermentation available. It is comprehensive, erudite, and surprisingly profound. Sandor Katz is the guru of a large and growing tribe of fermentation enthusiasts and this book will awaken you to the thrilling world of benign bacteria all around us. Not only do they provide us with pickles, cheese, bread, alcohol, but our existence depends on bacteria and they deserve our reverence and respect."—Ken Albala

 
 
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