Chelsea Green Publishing

The Art of Fermentation

Pages:528 pages
Book Art:32 pages of color illustrations
Size: 7 x 9.5 inch
Publisher:Chelsea Green Publishing
Hardcover: 9781603582865
Pub. Date May 14, 2012
eBook: 9781603583640
Pub. Date May 14, 2012

The Art of Fermentation

An In-Depth Exploration of Essential Concepts and Processes from around the World

By Sandor Ellix Katz
Foreword by Michael Pollan

Availability: In Stock

Hardcover

Available Date:
May 14, 2012

$39.95 $19.97

Availability: In Stock

eBook

Available Date:
May 14, 2012

$39.95 $19.97

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.

REVIEWS AND PRAISE

"The only resource guide you will ever need."--Jenn Garbee, LA Weekly

"The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship. It lays the foundation for fermenting all kinds of foods, and whoever reads it will be able to negotiate any recipe for ferments (and conquer any lingering nervousness about fermentation) with impunity. I am so impressed - and ready to begin! Thank you, Sandor Katz."--Deborah Madison, author of Vegetarian Cooking for Everyone and Local Flavors

"Sandor Katz has captured the essence of fermentation in this new book, which bubbles over with scientific, historical, and practical information about humankind's first biotechnology and earth's first energy source. The mystery and sensory allure of naturally fermented products ranging from fruit, honey, milk, all manner of starchy grain, tuber and stalk--even fish and meat--are laid bare and enthusiastically and lucidly brought to life for both epicure and the do-at-homer."--Patrick E. McGovern, Scientific Director, Biomolecular Archaeology Laboratory, University of Pennsylvania Museum, and author of Ancient Wine and Uncorking the Past

"The Art of Fermentation appeals to our personal and fundamental well being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. There are things he writes in this book that are relevant to everyone. Whether we are at war or peace with the tiny creatures we call microorganisms, we can't help but conclude that they are the building blocks of the communities we observe as organisms. His obsession with ferment is contagious. With the flip of a page it's easy to find oneself discovering our own personal journey embedded in this thoroughly engaging book."--Charlie Papazian, author of The Complete Joy of Homebrewing and many other books on beer

"This is, quite simply, the finest book on fermentation available. It is comprehensive, erudite, and surprisingly profound. Sandor Katz is the guru of a large and growing tribe of fermentation enthusiasts and this book will awaken you to the thrilling world of benign bacteria all around us. Not only do they provide us with pickles, cheese, bread, alcohol - but our existence depends on bacteria and they deserve our reverence and respect."--Ken Albala, Food Historian and Coauthor of The Lost Arts of Hearth and Home: The Luddite's Guide to Domestic Self-Sufficiency

"Sandor Katz has proven himself to be the king of fermentation with this new book, an exhaustive yet very readable compendium of fermentation wisdom and techniques from around the world. A must-have in the libraries of anyone interested in food and nutrition."--Sally Fallon Morell, President, The Weston A. Price Foundation

"The Art of Fermentation is a remarkable testimony to the astonishing passion that Sandor Katz has for all matters fermentative. History, science, and simple how-to wisdom are woven together in this extensive journey through the amazing diversity of foods and beverages that are founded upon fermentation."--Dr. Charlie Bamforth, Professor, Department of Food Science and Technology, University of California, Davis and author of Food, Fermentation and Microorganisms

"The Art of Fermentation is much more than a cookbook...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. Or rather, with several different worlds, each nested inside the other: the invisible world of fungi and bacteria; the community in which you live; and the industrial food system that is undermining the health of our bodies and the land. This might seem like a large claim for a crock of sauerkraut, but Sandor Katz's signal achievement in this book is to convince you of its truth. To ferment your own food is to lodge an eloquent protest-of the senses-against the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live."--Michael Pollan, from the Foreword

Library Journal-
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.

AWARDS

  • Winner - Most Popular Cookbooks of 2014 - Powell's Books - 2014
  • Winner - The James Beard Foundation Award: Reference & Scholarship - 2013
  • Runner-up - New York Book Show Awards, Reference Category - 2013
  • Runner-up - International Association of Culinary Professionals
  • Runner-up - Books For A Better Life Awards

ABOUT THE AUTHOR

Sandor Ellix Katz

Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him “one of the unlikely rock stars of the American food scene.” The Art of Fermentation received a James Beard award, and, in 2014, Sandor was honored with the Craig Claiborne Lifetime Achievement Award from the Southern Foodways Alliance. Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his website www.wildfermentation.com.

AUTHOR EVENTS

September 05, 2015

Sandor Katz at Nashville Public Library

615 Church Street, Nashville, TN, 37219 | Sandor Ellix Katz
On September 5th, Sandor Katz will be teaching an "Art of Fermentation" workshop at the Nashville Public Library in Nashville, TN. The workshop will take place from 10:30AM to 12:30PM in the Main Library. This event is sponsored by the Nashville Public Library Foundation and is free for all to attend – no registration required.

See all Events by this Author

ALSO BY THIS AUTHOR

Fermentation Workshop with Sandor Katz (DVD)

Fermentation Workshop with Sandor Katz (DVD)

By Sandor Ellix Katz

Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. Now, in this new DVD, Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.

Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there's no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz as their guide, viewers will find fermentation is much more than just a way of preserving food: it's a method of self-sufficiency, a crucial historical component to all agricultural movements, and utterly delicious.This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes:

  • The history of fermentation and culturing
  • Information about microorganisms and pre-digestion
  • Demonstrations on making kefir and sauerkraut
  • Tips on fermentation vessels and storage
  • The truth about food safety (botulism, surface mold, and other fears de-mystified)

And more...Complete with cultural commentary, practical preparation guidance (including recipes), and a demonstration for just-right sauerkraut-and featuring an extended interview with Katz-this video is perfect for food-lovers of any kind.

Available in: DVD

Read More

Fermentation Workshop with Sandor Katz (DVD)

Sandor Ellix Katz

DVD $34.95

Wild Fermentation & Fermentation Workshop with Sandor Ellix Katz (Book & DVD Bundle)

Wild Fermentation & Fermentation Workshop with Sandor Ellix Katz (Book & DVD Bundle)

By Sandor Ellix Katz

DVD AND BOOK SET:
In this exclusive package, experience a complete look at fermentation with both the DVD of one of Sandor Ellix Katz's popular workshops and a copy of Sandor Ellix Katz’s Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, the first cookbook to widely explore the culinary magic of fermentation. This book provides readers with basic and delicious recipes—some familiar, others exotic—that are easy to make at home. With nearly 100 recipes, it is the most comprehensive and wide-ranging fermentation cookbook ever published.

Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."

The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

Fermentation Workshop with Sandor Katz

Thousands of readers consider Sandor Ellix Katz's Wild Fermentation to be their guidepost for exploring and making fermented foods. Now, in this new DVD, Katz offers fermentation beginners and enthusiasts a chance to "sit in" on one of his popular workshops and learn through hands-on demonstration and instruction, accompanied by an interview on the benefits of fermentation, and social implications as it relates to food security.Contrary to popular belief, fermenting foods is a simple process. But it needs to be done correctly, and there's no better person to inform us about managing microbial bacteria to produce highly nutritious food. In fact, with Sandor Ellix Katz as their guide, viewers will find fermentation is much more than just a way of preserving food: it's a method of self-sufficiency, a crucial historical component to all agricultural movements, and utterly delicious.This intimate workshop and interview will prove invaluable both for total beginners and longtime fermentation lovers. The DVD includes:

  • The history of fermentation and culturing
  • Information about microorganisms and pre-digestion
  • Demonstrations on making kefir and sauerkraut
  • Tips on fermentation vessels and storage
  • The truth about food safety (botulism, surface mold, and other fears de-mystified)

And more...Complete with cultural commentary, practical preparation guidance (including recipes), and a demonstration for just-right sauerkraut-and featuring an extended interview with Katz-this video is perfect for food-lovers of any kind.

Available in: Mixed media product

Read More

Wild Fermentation & Fermentation Workshop with Sandor Ellix Katz (Book & DVD Bundle)

Sandor Ellix Katz

Mixed media product $49.95

The Revolution Will Not Be Microwaved

The Revolution Will Not Be Microwaved

By Sandor Ellix Katz

An instant classic for a new generation of monkey-wrenching food activists. Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations. In our system of globalized food commodities, convenience replaces quality and a connection to the source of our food. Most of us know almost nothing about how our food is grown or produced, where it comes from, and what health value it really has. It is food as pure corporate commodity. We all deserve much better than that.

In The Revolution Will Not Be Microwaved, author Sandor Ellix Katz (Wild Fermentation, Chelsea Green 2003) profiles grassroots activists who are taking on Big Food, creating meaningful alternatives, and challenging the way many Americans think about food. From community-supported local farmers, community gardeners, and seed saving activists, to underground distribution networks of contraband foods and food resources rescued from the waste stream, this book shows how ordinary people can resist the dominant system, revive community-based food production, and take direct responsibility for their own health and nutrition.

Available in: Paperback, eBook

Read More

The Revolution Will Not Be Microwaved

Sandor Ellix Katz

Paperback $20.00

Wild Fermentation

Wild Fermentation

By Sandor Ellix Katz

Bread. Cheese. Wine. Beer. Coffee. Chocolate. Most people consume fermented foods and drinks every day. For thousands of years, humans have enjoyed the distinctive flavors and nutrition resulting from the transformative power of microscopic bacteria and fungi. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation.

"Fermentation has been an important journey of discovery for me," writes author Sandor Ellix Katz. "I invite you to join me along this effervescent path, well trodden for thousands of years yet largely forgotten in our time and place, bypassed by the superhighway of industrial food production."

The flavors of fermentation are compelling and complex, quite literally alive. This book takes readers on a whirlwind trip through the wide world of fermentation, providing readers with basic and delicious recipes-some familiar, others exotic-that are easy to make at home.

The book covers vegetable ferments such as sauerkraut, kimchi, and sour pickles; bean ferments including miso, tempeh, dosas, and idli; dairy ferments including yogurt, kefir, and basic cheesemaking (as well as vegan alternatives); sourdough bread-making; other grain fermentations from Cherokee, African, Japanese, and Russian traditions; extremely simple wine- and beer-making (as well as cider-, mead-, and champagne-making) techniques; and vinegar-making. With nearly 100 recipes, this is the most comprehensive and wide-ranging fermentation cookbook ever published.

Available in: Paperback, eBook

Read More

Wild Fermentation

Sandor Ellix Katz, Sally Fallon

Paperback $25.00

AUTHOR VIDEOS

SANDORKRAUT Film Trailer

A short documentary about fermentation revivalist Sandor Katz. "Sandor Katz shows you why an act as practical as making your own sauerkraut represents nothing less than a way of engaging with the world."-Michael Pollan

Sandor Katz at The Rowe Center

Sandor Katz will be at the Rowe Center's Fermentation Extravaganza, which will be taking place March 28-30. At the Extravaganza, Sandor will demonstrate how to make kefir, sauerkraut, mead, and other ferments. Beginners, wannabes, and longtime fermenters are equally welcome! Bring your questions, along with ferments for sharing or for troubleshooting feedback.

FERMENT: Fermentation revivalist Sandor Ellix Katz

FERMENT: Fermentation revivalist Sandor Ellix Katz

Fermentation Workshop with Sandor Ellix Katz

Cooking Up a Story: The Art of Fermentation Sandor Katz Interview

Fermenting Vegetables with Sandor Katz

Fermenting Vegetables with Sandor Katz

Short Interview with Sandor Katz

Long Interview with Sandor Katz

Sandor Katz on The Art of Fermentation at Cornell University

Sandor Katz on The Art of Fermentation at Cornell University

Sandor Katz: Fermented Foods

Sandor Katz at The Peregrine Book Company, Food Day 2012

Fermentation FAQ: Can I Get Botulism from Fermented Veggies?

Fermentation FAQ: Can I Get Botulism from Fermented Veggies?

Introduction to Fermentation with 'SandorKraut'

YOU MAY ALSO LIKE

The Moneyless Manifesto

The Moneyless Manifesto

By Mark Boyle

That we need money to live, like it or not, is a self-evident truism. Right? Not anymore. Drawing on almost three years of experience as The Moneyless Man, exbusinessman Mark Boyle not only demystifies money and the system that binds us to it, he also explains how liberating, easy, and enjoyable it is to live with less of it.

In The Moneyless Manifesto, Mark takes us on an exploration that goes deeper into the thinking that pushed him to make the decision to go moneyless, and the philosophy he developed along the way.

Bursting with radical new perspectives on some of the vital, yet often unquestioned, pillars of economic theory and what it really means to be “sustainable,” as well as creative and practical solutions for how we can live more with less, Mark offers us one of the world’s most thought-provoking voices on economic and ecological ideas.

Mark’s original, witty style will help simplify and diversify your personal economy, freeing you from the invisible ties that limit you, and making you more resilient to financial shocks. The Moneyless Manifesto will enable you to start your journey into a new world.

Available in: Paperback

Read More

The Moneyless Manifesto

Mark Boyle, Charles Eisenstein

Paperback $24.95

Inquiries into the Nature of Slow Money

Inquiries into the Nature of Slow Money

By Woody Tasch

Could there ever be an alternative stock exchange dedicated to slow, small, and local? Could a million American families get their food from CSAs? What if you had to invest 50 percent of your assets within 50 miles of where you live?Such questions-at the heart of slow money-represent the first steps on our path to a new economy.

Inquiries into the Nature of Slow Money presents an essential new strategy for investing in local food systems and introduces a group of fiduciary activists who are exploring what should come after industrial finance and industrial agriculture. Theirs is a vision for investing that puts soil fertility into return-on-investment calculations and serves people and place as much at it serves industry sectors and markets.

Leading the charge is Woody Tasch-whose decades of work as a venture capitalist, foundation treasurer, and entrepreneur now shed new light on a truer, more beautiful, more prudent kind of fiduciary responsibility. He offers an alternative vision to the dusty old industrial concepts of the nineteenth and twentieth centuries when dollars, and the businesses they financed, lost their connection to place; slow money, on the other hand, is firmly rooted in the new economic, social, and environmental realities of the 21st century.

Inquiries into the Nature of Slow Money is a call to action for designing capital markets built around not extraction and consumption but preservation and restoration. Is it a movement or is it an investment strategy? Yes.



Available in: Paperback, eBook

Read More

Inquiries into the Nature of Slow Money

Carlo Petrini, Woody Tasch

Paperback $15.95

Letting in the Wild Edges

Letting in the Wild Edges

By Glennie Kindred

In this beautifully illustrated book, Glennie Kindred inspires us to celebrate the bounties of our wild native plants and find a richer relationship with the natural world around us.

Season by season, we are shown how to grow and manage native edible and medicinal plants in our gardens or on the wild edges of the land. Included are foraging tips and many recipes for making kitchen medicines and delicious food from our finds.

By letting the wild native plants into our lives, Glennie helps us reconnect with our rich herbal heritage and enter into a new relationship with our local environment. She encourages us to forage, grow, and eat our edible natives, season by season, and also to strengthen our health with their healing properties.

She explores many different ways to mark and celebrate the seasons, especially outside on the land, which support our ability to adapt and grow for the benefit of the Earth and ourselves.

This is a practical, optimistic and inspirational treasure trove for a more creative, integrated, self-reliant future.

Available in: Paperback

Read More

Letting in the Wild Edges

Glennie Kindred, Maddy Harland

Paperback $24.95

7 Ways to Think Differently

7 Ways to Think Differently

By Looby Macnamara

The thoughts and actions of people past and present have determined the current state of our planet. If we change our thinking, we can change the health of our own lives and also the future state of our world. 7 Ways to Think Differently explores ways to address personal, social, and environmental concerns in simple practical steps in our daily lives, helping us to make incremental, achievable changes.

As well as addressing our internal landscapes, Looby explains how individuals and communities can work together to achieve positive change. She also explores the current political and mainstream paradigms and where they are leading us.

Learn about:
• Abundance thinking
• Solutions thinking
• Systems thinking
• Thinking like nature
• Cooperative thinking
• Thinking for the future
• From thought to action

These ways to think differently are influential alternatives to the current mindset and can shift us to a better present, as well as set us on a trajectory toward a better future. This is for anyone who wants to make a difference in the world. Looby offers potent medicine for a world full of challenges.

Available in: Paperback

Read More

7 Ways to Think Differently

Looby Macnamara

Paperback $10.00