The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World
Sandor Elix Katz
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"This comprehensive, best-selling survey of fermentation practices used around the world is organized by technique. Written by a leading fermentation advocate who is celebrated for his intrepid pursuit of information and ideas, it is an important and highly useful book. Chapters include:
- Fermenting sugars into alcohol
- Fermenting vegetables (and some fruits, too)
- Fermenting sour tonic beverages
- Fermenting milks
- Fermenting grains and starchy tubers
- Fermenting beers and other grain-based alcoholic beverages
- Growing mold cultures
- Fermenting beans, seeds, and nuts,
- Fermenting meat, fish, and eggs
- Considerations for commercial fermentation enterprises
- Non-food applications of fermentation, including waste management and fiber and building arts