by Sandor Ellix Katz
The Art of Fermentation is the cooking, vegetarian, preserving, food science and canning book that contains briefly explanation about the art of fermentation. Sandor Ellix Katz is the author of this tremendous book. She is the bestselling author in New York Times. This book is the winner of 2013 James Beard Foundation Book Award for Scholarship and Reference. It is the kind of book that takes reader step by step to do fermentation at home. Discovers the secrets of fermentation and how to become expert in your profession. Figure out the techniques for yogurt or sauerkraut along with experience practitioners. She explains fermentation in details by covering different aspects such as cultural evolution, nutrition, biological and health. This book contains all the latest information that is proved scientifically. Discover how to deal with troubleshooting, effective preservation and parameters for safety. Get the brief information about farmers, foragers, food lovers, homesteaders and cook. It covers wide chapters on fermenting vegetables, sour tonic beverages, grains, milk, beers, ciders, wines and meads. There are many other books on the internet that covers the same topic but they are not resourceful and practical as compared to this guide.