{"product_id":"the-art-of-fermentation-with-practical-information-on-fermenting-vegetables-fruits-grains-milk-beans-meats-and-more-hardcover","title":"The Art of Fermentation: With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Author), \u003cb\u003eMichael Pollan\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe most comprehensive guide to do-it-yourself home fermentation ever published, with more than a quarter million copies sold! \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eNamed by \u003ci\u003eThe New York Times \u003c\/i\u003eas one of the 25 most influential cookbooks from the last 100 years, and with a foreword by Michael Pollan \u003cp\u003e\u003c\/p\u003eThe ultimate guide for kraut, kombucha, kimchi, kefir, kvass, mead, wine, cider, pickles and relishes, tempeh, koji, miso, sourdough and so much more! Packed with extensive resources and illustrations, this classic of food literature from fermentation expert Sandor Katz provides extensive wisdom on the concepts and processes behind fermentation. \u003cp\u003e\u003c\/p\u003eReaders will find detailed information on: \u003cbr\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e- Fermenting vegetables, beans, seeds, nuts, fish, meat, and eggs \u003cbr\u003e- Sugars into alcohol (meads, wines, and ciders) plus beers and other grain-based alcoholic beverages \u003cbr\u003e- Sour tonic beverages, milk, plus grains and starchy tubers \u003cbr\u003e- Growing mold cultures \u003cbr\u003e- Using fermentation in agriculture, art, and energy production \u003cbr\u003e- Considerations for commercial enterprises\u003cb\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eWhether you're a first timer making your first batch of sauerkraut or yogurt, or you're an experienced practitioner looking for a deeper understanding and appreciation for food preservation, this compendium provides over 500 pages of practical information on fermentation processes, parameters for safety, techniques for effective preservation, and troubleshooting.\u003cbr\u003e\u003cb\u003e \u003cbr\u003e\"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.\"--\u003ci\u003eThe New York Times \u003c\/i\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e**Winner of the James Beard Foundation Book Award**\u003cbr\u003e\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSandor Ellix Katz\u003c\/b\u003e is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of five books: \u003ci\u003eWild Fermentation\u003c\/i\u003e, \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e, \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e--which won a James Beard Foundation Award in 2013, \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e, and \u003ci\u003eSandor Katz's Fermentation Journeys\u003c\/i\u003e. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. \u003ci\u003eThe New York Times\u003c\/i\u003e calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website: www.wildfermentation.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 528\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.6 x 9.1 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 14, 2012\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Books for a Better Life (2012)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2013)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2013)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":47636805910717,"sku":"9781603582865","price":46.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0771\/9767\/2637\/files\/3GATilUIIF9781603582865.webp?v=1783906248","url":"https:\/\/boundigo.com\/products\/the-art-of-fermentation-with-practical-information-on-fermenting-vegetables-fruits-grains-milk-beans-meats-and-more-hardcover","provider":"Boundigo Bookstore","version":"1.0","type":"link"}