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The Art of Fermentation

An In-Depth Exploration of Essential Concepts and Processes from Around the World Sandor Ellix Katz Foreword by Michael Pollan
$39.95 Hardcover 7 x 10 496 pages Two-color illustrations throughout 32 pp color insert ISBN 9781603582865 Pub Date: June 12, 2012

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The Art of Fermentation is much more than a cookbookSure, it tells you how to do it, but much more important, it tells you what it means, and why an act as quotidian and practical as making your own sauerkraut represents nothing less than a way of engaging with the world To ferment your own food is to lodge an eloquent protestof the sensesagainst the homogenization of flavors and food experiences now rolling like a great, undifferentiated lawn across the globe. It is also a declaration of independence from an economy that would much prefer we were all passive consumers of its commodities, rather than creators of unique products expressive of ourselves and the places where we live.

Michael Pollan, from the Foreword

Fermentation revivalist Sandor Katz has inspired countless thousands to rediscover the ancient art of fermentation, and with The Art of Fermentation he offers the most comprehensive and definitive guide to do-it-yourself home fermentation ever published. Katz presents the history, concepts, and processes behind fermentation in ways simple enough to guide a reader through their first experience making sauerkraut or yogurt, yet in-depth enough to provide greater understanding and insight for experienced fermentos. Readers 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; fish; meat; and eggs, as well as growing mold cultures, and using fermentation in agriculture, art, and energy production, and commerce. The first-ever guide of its kind, Katz has written what will undoubtedly become a foundational book in food literature.

Sandor Katz has proven himself to be the king of fermentation with this new book, an exhaustive yet very readable compendium of fermentation wisdom and techniques from around the world. A must-have in the library of anyone interested in food and nutrition. Sally Fallon Morell, President, The Weston A. Price Foundation This is, quite simply, the finest book on fermentation available. It is comprehensive, erudite, and surprisingly profound. Ken Albala, Food Historian and Coauthor of The Lost Arts of Hearth and Home: The Luddites Guide to Domestic Self-Sufficiency

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INTRODUCTION
Fermentation can be a centerpiece of economic revival. Relocalizing food means a renewal not only of agriculture but also of the processes used to transform and preserve the products of agriculture into the things that people eat and drink every day, including ferments such as bread, cheese, and beer. By participating in local food productionagriculture and beyondwe actually create important resources that can help fill our most basic daily needs My objective with this book is to encourage a reclaiming of fermentation in our homes and in our communities, as a means of reclaiming food, and with it a broad web of connections. Rather than fermenting just grapes, barley, and soybeans, lets ferment acorns, turnips, sorghum, or whatever food surpluses we can access or create. The great global monoculture ferments are wonderful, indeed, but the practical thrust of localism must be learning to make the most of surpluses that make themselves, such as acorns, or are so well adapted that they practically grow themselves with only a minimum of intervention, such as turnips or radishes in Tennessee gardens. From The Art of Fermentation

About the Author Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foodswhich Newsweek called the fermenting biblein order to share the fermentation wisdom he had learned, and demystify home fermentation. Since the books publication in 2003, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a fermentation revivalist. Now, in The Art of Fermentation, with a decade more experience behind him, the unique opportunity to hear countless stories about fermentation practices, and answering thousands of troubleshooting questions, hes sharing a more in-depth exploration of the topic.

About the Foreword Author

Michael Pollan is the author of The Omnivores Dilemma and The Botany of Desire, among other books. He is also the Knight Professor of Journalism at University of California, Berkeley.

Digital Press Kit: http://media.chelseagreen.com/the-art-of-fermentation

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