The Art of Fermentation

Hardcover528 pagesDimensions: 7.5 x 9.5 inches This is the ultimate guide to everything you could ever want to know about fermented food. Learning fermentation for the first time can be tricky because you are dealing in living food, a simple recipe just won't cut it. Sandor Katz, the expert in his field, walks you through everything you need to know to have a vast range of safe ferments at home. It is an endless reference and resource to keep in your library for whatever stage you're at in your learning and whatever specific type of ferment peaks your interest.  FROM THE PUBLISHER “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.”–The New York Times The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more…! Winner of the James Beard Foundation Book Award for Reference and Scholarship,