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The Art of Fermentation: New York Times Bestseller

4.44 (4,090 ratings by Goodreads)

English

By (author): Sandor Ellix Katz

The high priest of fermentation theory the Guardian

Sandor Katzs teachings and writings on fermentation have changed lives around the world. Dan Saladino, The Food Programme BBC

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. The New York Times

International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide

New York Times bestseller The Art of Fermentation is the only fermentation guide youll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone.

With beautiful illustrations and extended references you will find details on making: 

  • 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 
  • growing mold cultures
  • Kimchi, kraut
  • kombucha, kefir

Sandor Katzs award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!

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Current price €35.51
Original price €36.99
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A01=Sandor Ellix KatzA23=Michael PollanAge Group_UncategorizedAuthor_Sandor Ellix Katzautomatic-updateCategory1=Non-FictionCategory=WBWCOP=United StatesDelivery_Delivery within 10-20 working daysLanguage_EnglishPrice_€20 to €50softlaunch
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Product Details
  • Weight: 1270g
  • Dimensions: 178 x 235mm
  • Publication Date: 17 Jun 2013
  • Publisher: Chelsea Green Publishing Co
  • Publication City/Country: United States
  • Language: English
  • ISBN13: 9781603582865

About Sandor Ellix Katz

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee his explorations in fermentation developed out of overlapping interests in cooking nutrition and gardening. He is the author of Wild Fermentation and The Art of Fermentation which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor one of the unlikely rock stars of the American food scene. For more information check out his website www.wildfermentation.com.

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