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

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by 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
Like Katz's earlier Wild Fermenation (which is intended more as an introductory book), The Art of Fermentation is primarily concerned with traditional practices which have stood the test of time. Hardcover. Color photo inserts; line drawings."

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