# The Art of Fermentation: New York Times Bestseller - Hardcover

by **Sandor Ellix Katz** (Author), **Michael Pollan** (Foreword by)

**"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--_The New York Times_**

**\*Named a "Best Gift for Gardeners" by _New York_ Magazine**

**The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...!**

Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, 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.

### Author Biography

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of _Wild Fermentation_ and _The Art of Fermentation_, which was a _New York Times_ bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming _Fermentation as Metaphor_ (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. _The New York Times_ calls Sandor "one of the unlikely rock stars of the American food scene." For more information, check out his website www.wildfermentation.com.

**Number of Pages:** 528

**Dimensions:** 1.6 x 9.6 x 7.4 IN

**Illustrated:** Yes

**Publication Date:** May 14, 2012

**Award:** Books for a Better Life (2012)

**Award:** IACP Crystal Whisk Award (2013)

**Award:** James Beard Foundation Book Awards (2013)

## Details

- **Price:** 39.95 USD
- **Vendor:** Books by splitShops
- **Type:** Books
- **Tags:** Books by splitShops, Shopify Collective

## Variants

| Variant | Price | Available |
|---------|-------|-----------|
| Default Title | 39.95 USD | In stock |

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- The Art of Fermentation: New York Times Bestseller - Hardcover

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