{"product_id":"the-art-of-fermentation-sandor-ellix-katz-michael-pollan","title":"The Art of Fermentation - Sandor Ellix Katz, Michael Pollan","description":"\u003cp\u003e\u003cmeta charset=\"utf-8\"\u003e\u003cstrong\u003eNamed One of the 25 Most Influential Cookbooks From the Last 100 Years by \u003cem\u003eThe New York Times\u003c\/em\u003e\u003c\/strong\u003e\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\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\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\u003eWinner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, 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.\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\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\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\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\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cspan\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\/span\u003e\u003cbr\u003e\u003cbr\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\u003cspan\u003e\u003c\/span\u003e\u003cbr\u003e\u003cbr\u003e\u003cstrong\u003eNamed a \"Best Gift for Gardeners\" by\u003cem\u003e New York Magazine\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e","brand":"Penguin Books PRH","offers":[{"title":"Default Title","offer_id":51492648157481,"sku":"9781603582865","price":53.95,"currency_code":"CAD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0768\/0950\/3017\/files\/m_1_e0172bab-024f-4475-8f63-cac820a9a3a7.jpg?v=1762464712","url":"https:\/\/www.maisoncookware.com\/products\/the-art-of-fermentation-sandor-ellix-katz-michael-pollan","provider":"Maison Cookware + Bakeware ","version":"1.0","type":"link"}