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{read online pdf} The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World Author Sandor Ellix Katz – Blockdiagramwiring.co

Winner Of The 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 PractitionersWhile 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 AndWith 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 ItselfReaders 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


10 thoughts on “The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World

  1. says:

    This book completely thrills me in so many ways It is essentially an encyclopedia of what is known about fermentation, with stories based in the personal experimentation of the author and people he s encountered in his travels, as well as a ton of other research But it is so much than that.Equally as precious to me as the vast amount of geeky information about fermentation processes and lore is the perspective My heart leaps for joy that a queer, community minded, politically radical, radical faerie identified creature started sharing their explorations in a zine pamphlet, expanded it into a beginner s book that became wildly popular, and now has matured the work into this TOME that is arguably the best resource on the subject in the world, AND that the author s radical perspective and personality clearly remain the heart and foundation of this work What an incredible inspiration for just simply being who you are and doing what you love Thank you Sandor Katz for teaching me and my community how to pickle, and for making this world a much better place to be p.s It is probably not the best beginner s manual Wild Fermentation is a better place to start if you re new and want basic instruction.


  2. says:

    The Art of Fermentation is, as the title says, an in depth exploration of the processes and concepts of fermentation Sandor Katz covers various types of fermentation that cover a wide range of fermentables vegetables, grains, etc and a diverse geographic region In many ways this is the encyclopedia of fermentation It is an excellent resource for those who want to know about the process and how fermentated foods are used around the world and for those who would like to take their own fermentation to the next level With that being said, this is not a beginner book There are few traditional recipes of the add X amount of salt to Y amount of water and use to very Z amount of vegetables, leave for N days The methods are explained and from that someone who has made a couple of fermented foods such as pickles or sauerkraut could easily devise their own recipes However, the lack of detailed example recipes could be daunting to a newcomer Katz s previous book, Wild Fermentation is an excellent introduction for those new to this method of food preservation Once you feel you re moving past the dishes presented in Wild Fermentation you re ready to jump to The Art of Fermentation EDIT 12 12 12 I m not sure why I originally gave this book 2 stars At first I wasn t thrilled, I expected recipes, however as time as passed I find myself coming to the book and for ideas and inspiration when I want to try new things My review above still stands this is not a replacement for Wild Fermentation but it is an excellent next step once you re comfortable with the recipes methods in that book.


  3. says:

    A lovely friend of mine presented me with this book Realistically, I believed there wasn t much I d learn about fermentation Years ago, I was strictly macrobiotic and those familiar with the concept will know that a percentage of each meal consists of fermented food My roommate has been fermenting sauerkraut for 22 years and I like to ferment fresh pickles using home grown dill and cucumbers We are lucky to have a nearby Asian market in our small town, so miso is plentiful and has never been on our list to home ferment All this is to say that Sandor Ellix Katz is so thorough that I have been learning facets of this almost forgotten dietary practice, completely in awe of his knowledge Originally, I just picked out chapters to read Cultivating a Biophilic Consciousness, Fermentation as a Strategy for Energy Efficiency, Substrates and Microbial Communities, Salting versus Brining, Jar Method, Crock Method, and then the various types of foods used for fermentation including alcoholic beverages, vegetables and condiments I do not mean to turn this review into a list You can certainly peruse the contents using the look inside feature I have the Kindle edition and all illustrations are quite clear on the Kindle Fire HD7 So I skipped around and then suddenly realized how engrossing each chapter is, so I went back to the beginning and have been reading it like a novel, cover to cover It is so much easier to buy a jar of pickles from the supermarket shelf, but fermenting one s foods and beverages brings about a spiritual connection, a binding of the earth with ourselves, that plunking down a few dollars for a jar of fermented food cannot begin to compare Even if you do not grow your own vegetables, the elemental connection is there earth producing the foodstuff, water as an almost amniotic fluid, and the temporary banishment of air and fire until the birth of the new, healthy offering to our body and soul.


  4. says:

    Is it possible for a book to be both too detailed and not detailed enough Maybe I would be better reading Wild Fermentation, but I felt that this book was lacking in details about how to actually execute these different fermentation items The recipes and suggestions were buried deep within layers of excessive details about each item, most of which boiled down to there s lots of different varieties of this, mess around and see what you like I appreciate that approach, but giving clear details of a starting point for these recipes, then building from there, would dramatically help someone just starting out in these processes.


  5. says:

    This is an astounding work, a magnum opus reference guide to All Things Fermented It s not a cookbook, per se, although an experienced cook could use it to develop recipes For recipes to start my adventure in fermenting I will look to Katz s equally impressive cookbook Wild Fermentation The Flavor, Nutrition, and Craft of Live Culture Foods. If I begin fermenting foods with some regularity I will purchase Art of Fermentation, for now the library copy will suffice From edibles to drinkables Katz covers the entire spectrum of fermentation as well as any one person can and he quotes liberally often from experts in various cuisines which allows him to include good and hard to find information on many, many non Western fermenting traditions For me his brief discussion of Chinese pickle was gratefully received typically this is an area overlooked by Western authors in favor of focusing on Korean kimchi, which is similar to some Chinese pickles but is in no way the totality of Asian fermented foods I ve been munching stinky Chinese pickle from childhood and really appreciate that Katz included at least an entry into this world, in addition to a fine explanation of soybean fermentation from both the Japanese hamanatto and the Chinese douchi traditions.There are many charming line drawings supporting the text, and there s a nicely curated series of color photos in the middle of the book showing all sorts of fermentalia close ups of bacteria, pictures of crocks, pickle markets, various finished ferments and even a demo of stuffing a jar with veggies.For anyone interested in fermented foods, Art of Fermentation is worth at least a look though and it likely should be on the shelf for any serious fermentation enthusiast.


  6. says:

    Wow, what a huge book Before reading this okay, okay, skimming , I knew little to nothing about fermentation I knew it had something to do with alcohol, cheese, and yogurt, but I also thought it was the same thing as pickling Did you know that you can submerge vegetables in their own juices and leave them on the counter for months and eat it and LIKE it And it s stable than refrigeration I obtained this book because I kept reading in many different places that fermented food is incredibly good for us, that the nutrients are multiplied than that of the fresh raw version, even As a prepper, I m very interested in learning how to get all available nutrients into an off the grid diet Whether I m going to love the taste of fermented food still remains to be seen Well, I know I love fermented dairy, so it gives me hope for the rest.Maybe there s a shorter book, though


  7. says:

    This feels like a mysterious spell book there are no exact recipes or bullet proof methodologies All the recipes are paragraphs of ideas, stories, and guidelines And I really like that Can t wait to make my first batch of fermented hot sauce


  8. says:

    Biologists use the term fermentation to describe anaerobic metabolism, the production of energy from nutrients without oxygenBacterial fermentation processes have been part of the context for all life.Bacteria break down nutrients we would not otherwise be able to digestintestinal bacteria produce certain necessary nutrients for us , including B and K vitaminsBacteria inhabit all our surfaces, particularly the warmer sweaty places that stay moist, as well as our eyes, upper respiratory tract, and orifices than 700 species have been detected in the healthy oral cavity.Bacteria are such effective coevolutionary partners because they are highly adaptable and mutable Bacteria continually monitor their external and internal environments and compute functional outputs based on information provided by their sensory apparatus explains bacterial geneticist James Shapirofar from being simplistic lower forms of life, they are becoming recognized as highly evolved, with elaborate systems for adaptability and resilience We know about the stars in the sky than about the soil under our feet, points out soil microbiologist Elaine Ingram.Like us, plants rely on Bacteria for their survival and have elaborate mechanisms for attracting and interacting with them


  9. says:

    10 10 will read again.


  10. says:

    What Arora is to the fungi world, Katz is to the fermentation world This is the ultimate go to resource to figure everything fermentation out Highly recommended.