Books The Art of Fermentation Book

Sorry, we no longer stock this product

The Art of Fermentation Book

Product Description

All the information you’ll ever need about fermentation is contained in Sandor Katz’s “The Art of Fermentation”. Simple enough to provide instructions to readers who are making their first sauerkraut or yoghurt, yet detailed enough for those who would like to learn more about the fermentation process, Katz has written what is considered to be the most comprehensive account of this most ancient of food preserving arts.

The New York Times bestseller and winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, the book takes the reader on a journey through the history of fermentation as well as outlining the processes and many benefits. From health and nutrition, to biological and cultural advantages and even the economic, the book shows how every household can benefit from the techniques shown.

With an introduction by wholefoods guru Michael Pollan, The Art of Fermentation is a recognised classic of food literature. Readers will be shown fermenting techniques for a wide range of products, background information and detailed resources on the ancient art, complemented by colour illustrations as well as a deeper understanding of the importance of this most important of food preserving skills.

Whether attracted to fermenting by the taste, probiotic benefits or interest in reviving a traditional skill, Sandor Katz’s “The Art of Fermentation” is required and recommended reading.

ISBN: 9781603582865   SKU: BOOKTHART

About the brand...

All products by Books