The Art of Fermentation
“Fermentation is more dynamic and variable than cooking, for we are collaborating with other living beings”
Through 'The Art of Fermentation', Sandor Katz has awakened people to the diversity and deliciousness of fermented foods. This fermentation bible should not be approached like a cookbook but more a comprehensive and definitive guide to fermenting, and food.
Readers will find detailed information on fermenting vegetables, sugars into alcohol, sour tonic beverages, milk, grains, beers, beans, seeds, nuts, fish, meat and eggs. He doesn’t stop there. Sandor expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics.
He communicates concepts with broad applicability, sharing techniques, troubleshooting and more. Much like Tim Spector is the Gut Health Guru, Sandor should be viewed as the Father of Ferments. His enthusiasm is infectious and you will very quickly be enlightened to the transformative power of ferments and food in general.