http://www.therawfoodworld.com/ en Copyright (c) 2013 Matt rawworldservice@gmail.com (Matt) rawworldservice@gmail.com (Matt) Tue, 21 May 2013 01:48:53 -0500 Zen-Cart v. v 2.1.4 14.02.2008 15:26 RSS 2.0 Feed 1440 http://www.therawfoodworld.com/index.php?main_page=product_info&products_id=1006289 http://www.therawfoodworld.com/index.php?main_page=product_reviews&products_id=1006289 Foreword by Michael Pollan

"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

With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more…

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.

]]> rawworldservice@gmail.com (Matt) http://www.therawfoodworld.com/index.php?main_page=product_info&products_id=1006289 Wed, 26 Dec 2012 18:49:16 -0600 39.95 USD 1006289 http://www.therawfoodworld.com/images/artoffermkatz.jpg