The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World
by Sandor Ellix Katz, 498 pages, 7½x9¾, hardcover. I make my own tempeh, kimchi, cheese, kefir; I’ve made wine, beer, bread. I own a dozen books on fermentation—but you can save some serious shelf space with this single volume. Though a cookbook of sorts, it’s not geared toward readers requiring measured recipes, like Katz’s previous sensation Wild Fermentation. As Michael Pollan writes in the introduction, “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.” Katz has distilled a complex history of the techniques and flavors of fermentation with elegance and enthusiasm. Covers basic concepts and equipment of fermentation before advancing into ingredient-specific chapters, including vegetables, dairy, grains, beans, mold, meat and more. -Holli Cederholm
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