These writers are certainly not experts in the field (to be fair, there weren’t many fermentation experts when the book was written). Then beer, followed by kombucha. Katz’s The Art of Fermentationtends to be more technical and anecdotal and it doesn’t really contain your usual step-by-step recipes. Sequential Fermentation. As stated before, the book is great for troubleshooting problems one is likely to face when fermenting. Like many fermentators, I love experimenting and thanks to Katz’s book The Art of Fermentation , I feel empowered to do so without fear. MyFermentedFoods.com is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. He started with the Wild Fermentationwhich became a huge hit with people looking for scientific ways to ferment. ‘Was I doing things right?’ ‘What if the batch gets spoilt?’ ‘What if I am doing something wrong?’ ‘Is there something I can do to enhance the process?’ and so on…. 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. A self-described "fermentation fetishist", Katz has taught hundreds of food workshops around the United States, and his book Wild Fermentation (2003) has been called a classic, "the bible for people embarking on DIY projects like sourdough or sauerkraut", and "especially notorious for getting people excited about fermenting food". Here is a man who believes that the art and science of fermentation forms the very basis of the human culture. Having a fermentation ‘troubleshooting manual’ is just like having your mother or grandmother’s handwritten recipe diary to refer to from time to time. The vast amount of research that Mr. Katz has put into the book is evident through his detailed narratives and photographs. The reason why you will feel encouraged to try different recipes and test untested waters is because of the fact that the author empowers you and makes you fearless. But if you are like me, a bit traditional, then you would also like to keep on hand some reference manuals and books about fermentation. Wild vs. bought yeast. Once you've made a few things and want to know more, the Art of Fermentation will really come into it's own! Based on theory, science, and practical observations, Sandor Katz casts thousands of dots onto the pages for us to connect with our own experiences and interests. I receive a small commission at no cost to you when you make a purchase using my link. I don't think so at all. When newbies begin their fermentation journey, it’s easy to feel a bit lost. Like me, I am sure, many will be encouraged to take on new projects they haven’t dared to before. If you are looking for recipes, check out other fermentation books like Fermented Vegetables or Ferment for Good. Here are some areas where The Art of Fermentation falls short: Go for the The Art of Fermentation only after reading Wild Fermentation. by gunpowder on Sun Dec 05, 2010 1:17 am gunpowder on Sun Dec 05, 2010 1:17 am The Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes from Around the World By Sandor Ellix Katz. Does this scenario sound familiar? Sandor Katz takes you deep down into the processes as he empowers you, hooks you, and leads you from start to finish. Not that you won't be able to start a bunch of projects using this book, but there are no recipes that list exact amounts. He started with the Wild Fermentation which became a huge hit with people looking for scientific ways to ferment. A fermentation nerd passionate about healthy food and great diet. Wild fermentation is used to preserve fresh foods and at the same time cultivate beneficial bacteria, known as probiotics. This was going to be tougher than I thought: It’s a much bigger book than the other, and it immediately seemed a bit daunting. “The Art of Fermentation appeals to our personal and fundamental well being, with a thoroughly engaging account of wild, tamed, and unaccounted-for microorganisms. Wild fermentation was actually my first real introduction to the world of fermented food and drinks. It gives recipes and walks you through the steps more than The Art of Fermentation. Even still, I begin to feel a bit excited about fermenting anything and everything, about lining my pantry with jars of fermented foods, sharing them with friends, and maybe starting a fermentation swap. Your email address will not be published. If you're an absolute novice, Wild Fermentation is probably the better starting place. 7 posts • Page 1 of 1. I have fallen deep down the rabbit hole into the world of fermentation. I think I'll get Wild Fermentation to start with. In Wild Fermentation Sandor Katz, or Sandorkraut as he is nicknamed, bring His two books—“Wild Fermentation” and “The Revolution Will Not Be Microwaved”—have become manifestos and how-to manuals for a generation of underground food activists, and he’s at work on a third, definitive volume. Fermentation, by either wild or industrial yeasts, has become synonymous with the battle between all that is natural, and the convenience and consistency of man-made machination. Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods is the first cookbook to widely explore the culinary magic of fermentation. Wild yeasts found in the book are based on emails people have written to the processes and there... 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