{"product_id":"art-of-fermentation","title":"Art Of Fermentation","description":"\u003cp\u003e\u003cstrong\u003eNamed One of the 25 Most Influential Cookbooks From the Last 100 Years by \u003cem\u003eThe New York Times\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e‘…The high priest of fermentation theory’ \u003c\/strong\u003e\u003cem\u003e\u003cspan style=\"font-weight: 400;\"\u003ethe Guardian\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ \u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003eDan Saladino, The Food Programme BBC\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eThe bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. \u003c\/strong\u003e\u003cem\u003e\u003cspan style=\"font-weight: 400;\"\u003eThe New York Times\u003c\/span\u003e\u003c\/em\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eInternational New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cem\u003e\u003cspan style=\"font-weight: 400;\"\u003eNew York Times\u003c\/span\u003e\u003c\/em\u003e\u003cspan style=\"font-weight: 400;\"\u003e bestseller \u003c\/span\u003e\u003cstrong\u003e\u003cem\u003eThe Art of Fermentation\u003c\/em\u003e\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e is the only fermentation guide you’ll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, \u003c\/span\u003e\u003cstrong\u003egut health\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e, \u003c\/span\u003e\u003cstrong\u003eimmunity\u003c\/strong\u003e\u003cspan style=\"font-weight: 400;\"\u003e, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone.\u003c\/span\u003e\u003c\/p\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eWith beautiful illustrations and extended references you will find details on making: \u003c\/span\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003efermenting vegetables\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003esugars into alcohol (meads, wines, and ciders)\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003esour tonic beverages\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eMilk\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eGrains and starchy tubers \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ebeers (and other grain-based alcoholic beverages) \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ebeans; seeds; nuts \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003efish; meat; and eggs \u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003egrowing mold cultures\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003eKimchi, kraut\u003c\/span\u003e\u003c\/li\u003e\n\u003cli style=\"font-weight: 400;\" aria-level=\"1\"\u003e\u003cspan style=\"font-weight: 400;\"\u003ekombucha, kefir\u003c\/span\u003e\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e\u003cspan style=\"font-weight: 400;\"\u003eSandor Katz’s award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!\u003c\/span\u003e\u003c\/p\u003e","brand":"MediaPlace","offers":[{"title":"Default Title","offer_id":57312860111230,"sku":"NW9781603582865","price":22.73,"currency_code":"GBP","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0817\/1379\/1261\/files\/9781603582865.jpg?v=1778647755","url":"https:\/\/mediaplace.com\/products\/art-of-fermentation","provider":"MediaPlace","version":"1.0","type":"link"}