{"product_id":"the-art-of-fermentation-new-york-times-bestseller","title":"The Art of Fermentation: New York Times Bestseller","description":"\u003cp\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\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e'...The high priest of fermentation theory' \u003c\/strong\u003e\u003cem\u003ethe Guardian\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003e'Sandor Katz's teachings and writings on fermentation have changed lives around the world.' \u003c\/strong\u003eDan Saladino, The Food Programme BBC\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eThe bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. \u003c\/strong\u003e\u003cem\u003eThe New York Times\u003c\/em\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cstrong\u003eInternational New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide\u003c\/strong\u003e\u003c\/p\u003e\n\n\u003cp\u003e\u003cem\u003eNew York Times\u003c\/em\u003e bestseller \u003cstrong\u003e\u003cem\u003eThe Art of Fermentation\u003c\/em\u003e\u003c\/strong\u003e is the only fermentation guide you'll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, \u003cstrong\u003egut health\u003c\/strong\u003e, \u003cstrong\u003eimmunity\u003c\/strong\u003e, 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.\u003c\/p\u003e\n\n\u003cp\u003eWith beautiful illustrations and extended references you will find details on making: \u003c\/p\u003e\n\n\u003cul\u003e\n\u003cli\u003efermenting vegetables\u003c\/li\u003e\n\u003cli\u003esugars into alcohol (meads, wines, and ciders)\u003c\/li\u003e\n\u003cli\u003esour tonic beverages\u003c\/li\u003e\n\u003cli\u003eMilk\u003c\/li\u003e\n\u003cli\u003eGrains and starchy tubers \u003c\/li\u003e\n\u003cli\u003ebeers (and other grain-based alcoholic beverages) \u003c\/li\u003e\n\u003cli\u003ebeans; seeds; nuts \u003c\/li\u003e\n\u003cli\u003efish; meat; and eggs \u003c\/li\u003e\n\u003cli\u003egrowing mold cultures\u003c\/li\u003e\n\u003cli\u003eKimchi, kraut\u003c\/li\u003e\n\u003cli\u003ekombucha, kefir\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003eSandor Katz's 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!\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eHardback | 528 pages | Published May 2012\u003c\/strong\u003e\u003c\/p\u003e","brand":"Chelsea Green Publishing Co","offers":[{"title":"Default Title","offer_id":63956344635741,"sku":"9781603582865","price":37.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0978\/3459\/8749\/files\/9781603582865.jpg?v=1774262627","url":"https:\/\/www.thebookmark.ie\/products\/the-art-of-fermentation-new-york-times-bestseller","provider":"The Bookmark ","version":"1.0","type":"link"}