{"product_id":"the-art-of-fermentation-new-york-times-bestseller-9781603582865","title":"The Art of Fermentation: New York Times Bestseller","description":"\u003cp\u003e\u003cstrong\u003e\"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.\"--\u003cem\u003eThe New York Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003e\u003cstrong\u003eThe original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more... \u003c\/strong\u003e\u003c\/p\u003e \u003cp\u003eWinner of the James Beard Foundation Book Award for Reference and Scholarship, and a \u003cem\u003eNew York Times\u003c\/em\u003e bestseller, with more than a quarter million copies sold, \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e 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.\u003c\/p\u003e \u003cp\u003eWhile 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.\u003c\/p\u003e \u003cp\u003eWith 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.\u003c\/p\u003e \u003cp\u003eReaders 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.\u003c\/p\u003e\u003cbr\u003e\u003cbr\u003e\u003cb\u003eBinding Type:\u003c\/b\u003e Hardcover\u003cbr\u003e\u003cb\u003eAuthor:\u003c\/b\u003e Katz, Sandor Ellix\u003cbr\u003e\u003cb\u003ePublished:\u003c\/b\u003e 05\/14\/2012\u003cbr\u003e\u003cb\u003ePublisher:\u003c\/b\u003e Chelsea Green Publishing Company\u003cbr\u003e\u003cb\u003eISBN:\u003c\/b\u003e 9781603582865\u003cbr\u003e\u003cb\u003ePages:\u003c\/b\u003e 528\u003cbr\u003e\u003cb\u003eWeight:\u003c\/b\u003e 2.80lbs\u003cbr\u003e\u003cb\u003eSize:\u003c\/b\u003e 9.60h x 7.40w x 1.60d","brand":"Sandor Ellix Katz","offers":[{"title":"Default Title","offer_id":33061461917771,"sku":"9781603582865","price":39.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0021\/1697\/6715\/products\/img_7d1597e8-dffb-4fdf-ae65-ddaa4df79e8a.jpg?v=1612953385","url":"https:\/\/blackbookstore.com\/products\/the-art-of-fermentation-new-york-times-bestseller-9781603582865","provider":"Black Bookstore","version":"1.0","type":"link"}