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The Art of Fermentation (back cover)
Image by Thomas Cizauskas
The Art of Fermentation
by Sander Ellix Katz
Chelsea Green Publishing Co.
April 2012
ISBN 9781603582865
Photo of front cover: here.
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The list of fermented food in our lives is staggering: bread, coffee, pickles, beer, cheese, yogurt and soy sauce are all transformed at some point during their production process by microscopic organisms that extend their usefulness and enhance their flavors.
The process of fermenting our food isn’t a new one: Evidence indicates that early civilizations were making wine and beer between 7,000 and 8,000 years ago — and bread even before that.
But was exactly is fermentation? And how does it work? Those were the questions that fascinated Sandor Katz for years. Katz calls himself a "fermentation revivalist" and has spent the past decade teaching workshops around the country on the ancient practice of fermenting food.
Katz collects many of his recipes and techniques in a new book, The Art of Fermentation, in which he describes fermentation as "the flavorful space between fresh and rotten."
From interview on Fresh Air
13 June 2012.
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Photo by Yours For Good Fermentables.com.
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Frozen Kale Ice Cubes
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