Online Pdf The Art of Fermentation: An In–Depth Exploration of Essential Concepts and Processes from Around the World ¼ By Sandor Ellix Katz – solutions–development.co.uk
Fermentation was frankly something I had little to no experience or interest in until a few years agoeven then it was a slow progression For health reasons we re not getting any younger we started taking an active interest in food both
the uality of the food and the preparation practices The we learned the we started cooking baking uality of the food and the preparation practices The we learned the we started cooking baking both the uality of the food and the preparation practices The we learned the we started cooking baking and our own foodBread was perhaps one of the very first things we took the time to make from scratch and soon the bread baking became a weekly tradition Fresh baked bread is so delicious warm and comforting Of course that led to grinding our own flour and since bread is so much like beer my spouse began experimenting with home brewed beer and wine and even soda It wasn t long before something always seemed to be brewing in the kitchen and at least one of us was uickly becoming a fermentation fanOver those few years our diet shopping habits food choices and preparation methods changed fairly radically from what we had thought was a decent diet to an all organic homemade diet with local produce when possible It was during that time I started hearing and about the benefits of fermentation of other foods but frankly not having grown up around anything remotely related to food preparation I had no idea what waswasn t fermented In fact I thought pickles were always made with vinegar and canned I had no idea they were fermented Ditto for sauerkrout or oodles of other items Somewhere along the line I came across Sandor s first book on fermentation and purchased it It was NOT love at first sightin fact after the first read I thought it sounded horrible rotted food and set it aside for at least another yearThen by chance I happened to taste some REAL picklesthen fermented salsa and several other things that ust knocked my socks off I pulled that book out and decided to give it a try Low and behold it worked like a charmSoon I was buying big fermentation pots and since then we have become regular consumers of fermented products made a home I then bought the book and video set and several other books on fermentationin fact by this point I probably own most of the major books about fermentation So when this came up as an advanced order option I purchased it right away alth. The Art of Fermentation is the most comprehensive guide to do it yourself home fermentation ever published Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through. .
Ough I wasn t sure what to expect It was delivered early and right from the start it is obvious this book is MUCH larger than previous books It provides a exemplary overview of fermentation from both a historical perspective as well as current uses around the globe The information expands upon the understanding of fermentation in a dramatic way It s both interesting and informative Without a doubt it s one of the best books I ve read on the subject and I ve read a LOT of themNow if you are ust wanting an introduction to fermentation with a few uick and EASY RECIPES AND EXAMPLES THE OLDER recipes and examples the older by Katz are probably still your best choice On the other hand if you are a person that likes to understand a topic in depth when starting something new this may be to your likingExisting fermentation fans will ABSOLUTELY want to purchase this new book for the expanded knowledge information and insight It will not disappointMay your beer always bubble your bread always rise Your pickles always pucker and your crock never demiseHappy fermenting folks I do love thus book it us great But it doesn t have any recipes and it s a lot of money for something that can t give me the practical things too It s worth buying without uestion if you have the money but if you want to get started with fermentation I would look elsewhere Great read though First off this book is beautiful Hardcover with a series of full color plates 13rd and 23rds through For only twice the price of a flimsy paperback you re investing in five hundred solidly constructed pages that will lastAnd a good thing because this book is destined to be a classicYou don t need to have read Katz other work This is an unusual book It is full of good information plus a lot of the authors life When the title includes An in depth they mean it This book is a wonderful textbook for the serious researcher but for the casual baker like myself it was a little too much Ooooo This is a treasure of a book I read it for pleasure as well as for practical tips It has introduced me to different fermentations refined those I was already working on and generally inspired me He s down to earth and his explanations are clear but detailed so you re neither dumbed down to or. 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. ,
REVIEW The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World,
Bamboozled Such a well written researched and inspirational book There have been several excellent reviews that list the strengths of The Art of Fermentation I can only add one thing the author does an excellent ob of citing his sources I really appreciate that he the author does an excellent ob of citing his sources I really appreciate that
so it allows me go back and check for new updated research and expand my reading I particularly appreciate this in his section on fermentation and health He adamantly does not claim fermented foods area a panacea and is skeptical of some of the touted benefits of various foods kombucha as a cure for diabetes for example He argues uite successfully that fermented foods have their place in a well balanced healthy diet and provides the studies traditions and first hand knowledge that demonstrates whyFor those who are wondering which book would be the better choice this book is not ust an expanded version of Wild Fermentation It s a different take on the subject that goes in depth in the process and concepts behind fermentation Many different types of fermentation using different bases grains vegetables fruit etc are explored Be aware that this is not a cookbook or an introductory text however Traditional recipes are scarce If you are looking for add tablespoon of salt to Y amount of cabbage you will be disappointed If you want to about different fermentation methods used around the world so you can branch out in your own culinary experiments this is the book for youIf you re an absolute novice Wild Fermentation is probably the better starting place It gives recipes and walks you through the steps than The Art of Fermentation Once you ve made a few things and want to know the Art of Fermentation will really come into it s own After all the hype it s a little disappointingThere are no recipes and guidelines it s Language and Linguistics just a run through of various fermentation foods Hands down the best book on fermentation I ve ever foundThis book is seriously comprehensive and doesn tust cover the anticipated recipes you would expect It goes into the history of fermentation and the science behind itIt s a beautifully written and illustrated book which makes it a really glorious gift to giveI couldn t put the book down and refer back to ofte. Health and nutrition and even economics this is primarily a compendium of practical information how the processes work; parameters for safety; techniues for effective preservation; troubleshooting; and Featuring a foreword by Michael Pollan.He So It Allows Me