The Art of Fermentation: New York Times Bestseller

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The amount of information covered is just incredible. At around 500 pages, the book details just about every imaginable aspect of homemade food preservation. 25 inchPublisher: Chelsea Green PublishingPub. Finally, the author gives a very useful and extensive glossary of terms used in this field, as well as a comprehensive list of resources and references. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind. 10 am - 4 pm 71 Balham High Road, Balham, SW12 9AP 10 am - 6 pmWednesday. This is, hands down, the most comprehensive, in-depth book ever written on fermentation.

• Fermenting Beers and Other Grain-Based Alcoholic Beverages (saké, rice beer, barley beer and a whole galaxy of other beers)
• Sour Tonic Beverages (kvass, root beers, kombucha, homemade vinegar and many others)
• Fermenting Sugars into Alcohol: Meads, Wines and Ciders
• Mold Cultures
• Fermented Milk Products (yogurt, kefir, whey, cheese…)
• Grains and Starchy Tubers
• Fermenting Vegetables and Fruits (check out another great book on canning and fermenting vegetables and fruits )
• Meat, Fish and Eggs
• Fermenting Beans, Seeds and Nuts