2024 the best of new york food review

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"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times

*Named a "Best Gift for Gardeners" by New York Magazine

The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more…!

Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. 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.

While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information―how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more.

With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.

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; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first―and only―of its kind.

From the Publisher

From the 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 production—agriculture and beyond—we actually create important resources that can help fill our most basic daily needs. By supporting this local food revival, we recycle our dollars into our communities, where they may repeatedly circulate, supporting people in productive endeavors and creating incentives for people to acquire important skills, as well as feeding us fresher, healthier food with less fuel and pollution embedded in it. As our communities feed ourselves more and thereby reclaim power and dignity, we also decrease our collective dependency on the fragile infrastructure of global trade. Cultural revival means economic revival."

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Customer Reviews

4.7 out of 5 stars

986

4.6 out of 5 stars

243

4.4 out of 5 stars

121

4.8 out of 5 stars

446

4.8 out of 5 stars

885

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MORE TITLES FROM CHELSEA GREEN PUBLISHING

Publisher ‏ : ‎ Chelsea Green Publishing; Illustrated edition (May 14, 2012)
Language ‏ : ‎ English
Hardcover ‏ : ‎ 498 pages
ISBN-10 ‏ : ‎ 160358286X
ISBN-13 ‏ : ‎ 978-1603582865
Item Weight ‏ : ‎ 2.9 pounds
Dimensions ‏ : ‎ 7 x 1.5 x 9.25 inches
Reviewer: Brandon Curtis
Rating: 5.0 out of 5 stars
Title: Introduction To Post-Pasteurianism
Review: First off: this book is beautiful. Hardcover, with a series of full-color plates 1/3rd and 2/3rds through. For only twice the price of a flimsy paperback, you're investing in five hundred solidly-constructed pages that will last.And a good thing, because this book is destined to be a classic.You don't need to have read Katz' other work, Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, to understand, appreciate, and use this book - it stands alone. If you already own Wild Fermentation, don't be put off by the duplication of some recipes in the Table of Contents. Yes, sauerkraut, kimchi, and pickles are in here, but every section is greatly expanded with much more information and many more references. (Ever thought of using a layer of cooking oil as an airlock? Neither had I, but I'm going to try it!)Speaking of references... the Resources, Glossary, and Works Cited chapters could keep you busy for a few years.And yes: you will use this book. As Michael Pollan states in the well-written foreword, this is not one of those cookbooks you buy for the nice pictures and keep on your coffee table. This is a project manual. Fermentation is something you have to experience to understand, and Katz give you absolutely everything you need to get started. The first 67 pages are devoted entirely to the beginner, focusing not on specific recipes but on answering the inevitable questions: "WHY would I want to ferment food? is it safe? what equipment and general expertise do I need?"Again from Pollan: "Katz writes about the transformative power of fermentation with such infectious enthusiasm that he makes you want to try things just to see what happens." This is so true. Even if you don't initially intend to, many of these 'recipes' are so simple and unintimidating (hard apple cider, mead, sauerkraut and its derivatives, sourdough) that it's hard to resist the urge to pick up a box of Mason jars and some fresh produce the next time you're at the grocery store. Many of us are experimenters at heart, and fermentation is the perfect mix of art and science to tap into this nature and inspire all kinds of crazy projects.Already the neighborhood King of Kraut? I guarantee that this book will still have something for you. Chapter 12 - "Fermenting Meat, Fish, and Eggs" isn't enough? Turn to Chapter 13, for a short but serious discussion of what it takes to turn a fermentation hobby into a small business. Notes about scaleup, HACCP plans, and licensing are cool to read about, though I have no plans to open a tempeh factory anytime soon. Or how about Chapter 14 - "Non-Food Applications of Fermentation"? Again, I don't live on a farm, but it is neat to read about compost, silage, and bioremediation. (Surprise: Katz doesn't buy into corn ethanol biofuels)While this is by no means a biology textbook, the scientific content is much improved over Wild Fermentation. Chapter 1 - "Fermentation as a Coevolutionary Force" is, in general, accurate and well-referenced. Katz is not a formally-trained scientist, but he does not shy away from technical details when they are helpful for understanding, and he shows respect for the scientific method and its results. See, for instance, his discussion of 'homofermentative' and 'heterofermentative' organisms in vegetable fermentation (pg 96), or of commercial starter cultures (pg 132).If you subsist on white bread and margarine and bleach your cutting boards after every use, fermentation may not be the hobby for you. The first time I skimmed some strangely-textured yeast off of a crock of fermenting beets, I have to admit I was a little skeptical what those beets would look like when I pulled them out (they were absolutely delicious). While some of my more imaginative fermentation adventures have yielded delicious results, a few have been downright terrible (yep, ate them anyway!). If you don't see any issue with carving a bit of mold off some cheese or a piece of fruit instead of throwing it out, then you probably have what it takes.Many (most?) of the poor reviews on Wild Fermentation are from people taking issue with Katz' lifestyle or philosophies. Many of his philosophical discussions in this book are backed up with hard science and references, so even those who found Wild Fermentation to be overbearing may find this new book to be more palatable. If you have some problem with the fact that Katz has HIV (he states this outright in the new book, and includes a sidebar about how fermented foods may be helpful but they are not a disease cure), do the rest of us a favor and keep it to yourself.I've been experimenting with fermentation for about a year, relying mostly on Wild Fermentation and a substantial collection of online resources. I've only had this book for a week, and I've already had tons of fun and learned a lot. When I'm finished with my read-through, this book will definitely be making its rounds among my friends. A great reference and a worthwhile investment - highly recommended.

Reviewer: Bryce Christopher Hodge
Rating: 5.0 out of 5 stars
Title: Great resource, albeit the recipes are a little too vague for this beginner
Review: The Art of Fermentation is a valuable resource for anyone looking to make sourdough, ginger beer, yogurt, pickled veggies, and more! There is plenty of information about the history of fermentation and key concepts, however, as a beginner to fermenting foods, I find the recipes a little too open-to-interpretation for me. I feel nervous about food-born illness and I don't want to make myself or anyone else sick. I'm having a hard time choosing something relatively "safe" to make. Perhaps I'll start with a ginger bug. I still believe this is a valuable resource -- you just have to be braver than me!

Reviewer: Belllama
Rating: 5.0 out of 5 stars
Title: Fermentation 101
Review: Everything you wanted to know about fermentation. It contains everything I need and more about any type of fermentation. Recipes included.I use it as a resource often. It has helped me to learn and to get some new ideas for healthy food.

Reviewer: Bill Gonch
Rating: 5.0 out of 5 stars
Title: What a delightful book!
Review: I must admit that fermentation was one of those things that I was certainly aware of, but had never really thought about deeply before. Fermentation is really core to a number of things I really like, alcohol, bread and cheese. I had never really thought about how central fermentation is to so much of our diet, like coffee and chocolate.This is a big long book divided up into sections that take you though fermentation from sauerkraut, to the use of fermentation in cleaning up chemical spills. Fermentation is this magic alchemy that makes foods not only taste better, but makes them safe to eat, breaks down anti-nutrients to make them nutritious, kills pathogenic microbes and preserves food. Wow.As an example, I learned that soy beans, sometimes promoted as a healthy superfood, have a number of risky anti-nutrients that are broken down by the traditional fermentation processes used in the east.The book is very well written, by a fermentation enthusiast. The key points are backed up by references. While Katz makes a number of claims about the health benefits of fermentation, he is always careful to cite his sources and not oversell his claims. The book contains instructions on fermenting quite a few things. On the other hand, if you are the kind of cook who wants recipes spelled out to the gram, step by step instructions and lots of pictures, this may not be the book for you. Katz is very much (except for some sections like the one on salami where there could be real risks of not doing it by the book) a go with the flow kind of cook. Strongly recommended.

Reviewer: horacio
Rating: 5.0 out of 5 stars
Title:
Review: Muy buen libro, sobre todo si estas comenzando en el mundo de la fermentación

Reviewer: Antonio G. Gomes
Rating: 5.0 out of 5 stars
Title:
Review: Sempre quis ter o livro, em português era proibitivo.Unico detalhe que não sei identificar na compra é a "capa solta" do encadernação.

Reviewer: Valentine
Rating: 5.0 out of 5 stars
Title:
Review: This book is all u need .. super knowledge

Reviewer: Bulent Kamali
Rating: 5.0 out of 5 stars
Title:
Review: Kitap baskı kalitesi çok iyi. Detaylı bir şekilde kaleme alınmış. Vereceğiniz paranın hakkını veriyor.

Reviewer: J
Rating: 5.0 out of 5 stars
Title:
Review: Love to read all about fermentation and the process itself. Very informative.