Selection by the PermaCulturelle Bookstore
The most comprehensive guide to fermentation!
Celebrated as a best-seller by the American magazine The New York Times, Fermentations! is the most comprehensive guide to fermentation ever published. Sandor Ellix Katz explores the scientific bases of the process, then gives detailed instructions on the fermentation of almost any food imaginable: vegetables, milk, cereals, tubers, legumes, oilseeds, fish, meats, eggs... Scholarly and very documented, this book invites us to dive into the exciting world of (good) microbes all around us. Not only do they provide us with pickles, cheese, bread, spirits, etc., but our very existence depends on it and they deserve our respect and concern. Cooks, gardeners, gleaners and gourmets who want to develop a deeper understanding of the oldest form of food preservation will find in this book a wealth of scientific, historical and practical information on mankind's first biotechnology.
Sauerkraut, kimchi, kwass, shrub, pickles, sausages, yogurts, vinegars, cheeses, breads, dosas, idlis, miso, tempeh, wines, shisha, sake… Discover fermentation techniques from around the world, thanks to this fascinating collection. Sandor Ellix Katz is the king of fermentation and his enthusiasm is contagious, so contagious that it makes us want to try it, just to see what happens…
Welcome to the world of fermentos!
The author
Sandor Ellix Katz lives in Tennessee (USA), and has led hundreds of hands-on fermentation workshops on farms, universities, museums, libraries, cooking schools, cafes, breweries. After collecting countless stories, discovering countless processes, and answering thousands of questions about every possible problem, he shares his in-depth exploration of the subject with us. The New York Times calls him "an unlikely rock star of the American culinary scene!"