ISBN: 9781603582865 Year Added to Catalog: 2011 Book Format: Hardcover Book Art: Two-color Throughout, plus two 16-page color inserts Dimensions: 7 x 9 1/2 Number of Pages: 528 Book Publisher: Chelsea Green Release Date: April 30, 2012 Web Product ID: 669
Also By This Author
The Art of Fermentation
An In-Depth Exploration of Essential Concepts and Processes from Around the World
Austin Chronicle Review:Referenced in at least one of the aforementioned books is this big, beautiful beast with the potential to do for fermentation what Julia Child’s Mastering the Art of French Cooking did for French cooking in America. A veritable encyclopedia of all things fermentation, this hefty book travels the globe and reports back in expert, veteran fashion. Explaining the ancient rituals in lovely, experienced narrative while providing perhaps the most intensive education on the subject, Katz knows his culture: from bacteria to geographical representations of traditional fermented foods. Personal testaments to his own experiments in the kitchen pepper the pages dedicated to processes, techniques, and historical tidbits. Slightly more textbook than cookbook, Katz's definitive guide offers a friendly, helping hand for first-timers or anyone venturing into the weird, healthy community of probiotics especially as related to localism, sustainability, and global food culture. To read The Art of Fermentation is to enter a whole new realm of food culture. Recipes to try: Local Roots Cafe Black Mission Fig Butter, Fruit Kvass, Nata (Kombucha Candy), and Miso Pickles.
Library Journal (05/01/2012): This is not a line-by-line recipe cookbook, but it contains detailed instructions on fermenting (or creating via fermentation) nearly every imaginable food or beverage. After a foreword by Michael Pollan, Katz ("Wild Fermentation") explores the scientific basis of fermentation, then gives details for creating everything from yogurts to prosciutto to wines, beer, and kombucha. He emphasizes how fermentation influenced human development. Used to preserve food, it affected human biology so that humans could eat foods that would be poisonous otherwise, and it had an impact on global human culture as a reflection of indigenous cultural identity. Simply put, fermentation allows lactic acid bacteria naturally found in the air to overcome and exclude bacteria that are harmful to humans, and it increases advantageous chemical compounds, such as vitamins, in the process. There is a generous photo section of tools, containers, and processes; along with fascinating electron microscope photos of bacteria, which convey a sense of wonder at the unseen world of fermentation. VERDICT Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the generalist. Fermentation foodies will be ecstatic.--Meredith Toumayan, Langley-Adams Lib.,