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le 19 février 2014
En deux mots, c'est la bible du petit fermenteur , j'ai acheté ce livre après celui de Madame FESTY :" Mes recettes magiques au pro et pré biotiques "

Et il est plus complet, mais de lecture un peu plus ardue en raison de la langue, quel dommage que l'ouvrage n'existe pas en français !

C'est un livre de référence de portée internationale pour qui porte intérêt à toutes les fermentation possibles !

Un handbook qui vient compléter l'ouvrage de Madame FESTY !
0Commentaire| 2 personnes ont trouvé cela utile. Ce commentaire vous a-t-il été utile ?OuiNonSignaler un abus
le 8 août 2015
on peut le trouver sur le net gratos
mais je vais l'acheter!
mieux que son wild fermentation, mais plus chère! mais ça vaut le coup!
Avec grave de references et de pistes pour explorer et aussi trouver des fournisseurs...

Praise for The Art of Fermentation
Contents
Foreword by Michael Pollan
Acknowledgments
Introduction
Chapter 1. Fermentation as a Coevolutionary Force
Bacteria: Our Ancestors and Coevolutionary Partners
Fermentation and Culture
Fermentation and Coevolution
Fermentation as a Natural Phenomenon
The War on Bacteria
Cultivating a Biophilic Consciousness
Chapter 2. Practical Benefits of Fermentation
The Preservation Benefits of Fermentation, and Their Limits
The Health Benefits of Fermented Foods
Fermentation as a Strategy for Energy Efficiency
The Extraordinary Flavors of Fermentation
Chapter 3. Basic Concepts and Equipment
Substrates and Microbial Communities
Wild Fermentation Versus Culturing
Selective Environments
Community Evolution and Succession
Cleanliness and Sterilization
Cross-Contamination
Water
Salt
Darkness and Sunlight
Fermentation Vessels
Jar Method
Crock Method
Crock Lids
Different Crock Designs
Metal Vessels
Plastic Vessels
Wooden Vessels
Canoa
Gourds and Other Fruits as Fermentation Vessels
Baskets
Pit Fermentation
Pickle Presses
Vegetable Shredding Devices
Pounding Tools
Alcohol-Making Vessels and Air Locks
Siphons and Racking
Bottles and Bottling
Hydrometers
Thermometers
Cider and Grape Presses
Grain mills
Steamers
Incubation Chambers
Curing Chambers
Temperature Controllers
Masking Tape and Markers
Chapter 4. Fermenting Sugars into Alcohol: Meads, Wines, and Ciders
Yeast
Simple Mead
Botanical Enhancements to Mead: T’ej and BaŠlche
Fruit and Flower Meads
Simple and Short Versus Dry and Aged
Continuous Starter Method
Herbal Elixir Meads
Wine from Grapes
Cider and Perry
Sugar-Based Country Wines
Alcoholic Beverages from Other Concentrated Sweeteners
Fermented Fruit Salads
Plant Sap Ferments
Carbonating Alcoholic Beverages
Mixed Source Legacy
Troubleshooting
Chapter 5. Fermenting Vegetables (and Some Fruits Too)
Lactic Acid Bacteria
Vitamin C and Fermented Vegetables
Kraut-Chi Basics
Chop
Salt: Dry-Salting Versus Brining
Pounding or Squeezing Vegetables (or Soaking in a Brine)
Pack
How Long to Ferment?
Surface Molds and Yeasts
Which Vegetables Can Be Fermented?
Spicing
Sauerkraut
Kimchi
Chinese Pickling
Indian Pickling
Fermenting Hot Sauce, Relishes, Salsas, Chutneys, and Other Condiments
Himalayan Gundruk and Sinki
Considerations for Salt-Free Vegetable Ferments
Brining
Sour Pickles
Brining Mushrooms
Brining Olives
Dilly Beans
Lactic Acid Fermentations of Fruit
Kawal
Adding Starters to Vegetable Ferments
Liquid Forms of Vegetable Ferments: Beet and Lettuce Kvass, Cultured Cabbage Juice, Kaanji,
and Şalgam Suyu
Tsukemono: Japanese Pickling Styles
Cooking with Fermented Vegetables
Laphet (Fermented Tea Leaves)
Troubleshooting
Chapter 6. Fermenting Sour Tonic Beverages
Carbonation
Ginger Beer with Ginger Bug
Kvass
Tepache and Aluá
Mabí/Mauby
Water Kefir (aka Tibicos)
Whey as a Starter
Roots Beer
Pru
Sweet Potato Fly
Inventive Soda Flavors
Smreka
Noni
Kombucha: Panacea or Peril?
Making Kombucha
Kombucha Candy: Nata
Jun
Vinegar
Shrub
Troubleshooting
Chapter 7. Fermenting Milk
Raw Milk: Microbiology and Politics
Simple Clabbering
Yogurt
Kefir
Viili
Other Milk Cultures
Plant Origins of Milk Cultures
Crème Fraîche, Butter, and Buttermilk
Whey
Cheese
Factory Versus Farmstead Cheesemaking
Non-Dairy Milks, Yogurts, and Cheeses
Troubleshooting
Chapter 8. Fermenting Grains and Starchy Tubers
Engrained Patterns
Soaking Grains
Sprouting
Rejuvelac
Porridges
Fermenting Oatmeal
Grits/Polenta
Atole Agrio
Millet Porridge
Sorghum Porridge
Rice Congee
Old Bread Porridge
Potato Porridge
Poi
Cassava
South American Cassava Breads
Fermenting Potatoes
Sourdough: Starting One and Maintaining It
Flatbreads/Pancakes
Sourdough Bread
Sour Rye Porridge Soup (Zur)
Sierra Rice
Hoppers/Appam
Kishk and Keckek el Fouqara
Fermenting Grains with Other Kinds of Foods
Fermenting Leftover Grains (and Starchy Tubers)
Troubleshooting
Chapter 9. Fermenting Beers and Other Grain-Based Alcoholic Beverages
Wild Yeast Beers
Tesgüino
Sorghum Beer
Merissa (Sudanese Toasted Sorghum Beer)
Asian Rice Brews
Basic Rice Beer
Sweet Potato Makgeolli
Millet Tongba
Saké
Malting Barley
Simple Opaque Barley Beer
Cassava and Potato Beers
Beyond Hops: Beers with Other Herbs and Botanical Additives
Distillation
Chapter 10. Growing Mold Cultures
Incubation Chambers for Growing Molds
Making Tempeh
Cooking with Tempeh
Propagating Tempeh Spores
Making Koji
Amazaké
Plant Sources of Mold Cultures
Troubleshooting
Chapter 11. Fermenting Beans, Seeds, and Nuts
Cultured Seed and/or Nut Cheeses, Pâtés, and Milks
Acorns
Coconut Oil
Cacao, Coffee, and Vanilla Fermentation
Spontaneous Fermentation of Beans
Idli/Dosa/Dhokla/Khaman
Acarajé (Afro-Brazilian Fritters of Fermented Black-Eyed Peas)
Soybeans
Miso
Using Miso
Soy Sauce
Fermented Black Beans: Hamanatto and Douchi
Natto
Dawadawa and Related West African Fermented Seed Condiments
Fermenting Tofu
Troubleshooting
Chapter 12. Fermenting Meat, Fish, and Eggs
Drying, Salting, Smoking, and Curing
Dry-Curing Basics
Brining: Corned Beef and Tongue
Dry-Cured Sausages
Fish Sauce
Pickled Fish
Fermenting Fish with Grains
Filipino Burong Isda and Balao-Balao
Japanese Nare Zushi
Fermenting Fish and Meat in Whey, Sauerkraut, and Kimchi
Fermenting Eggs
Cod Liver Oil
Burying Fish and Meat
High Meat
Meat and Fish Ethics
Chapter 13. Considerations for Commercial Enterprises
Consistency
First Steps
Scaling Up
Codes, Regulations, and Licensing
Different Business Models: Farm-Based Operations, Diversification, and Specialization
Chapter 14. Non-Food Applications of Fermentation
Agriculture
Bioremediation
Waste Management
Disposal of Human Bodies
Fiber and Building Arts
Energy Production
Medicinal Applications of Fermentation
Fermentation for Skin Care and Aromatherapy
Fermentation Art
Epilogue: A Cultural Revivalist Manifesto
Resources
Glossary
A Note on References
Books Cited
Endnotes
Color Gallery
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le 17 mai 2014
An amazing resource for adventurous cooks wanting to reconnect with nature and to declare independence from industrialized, mass-produced food. It is not a recipe book per se. More of a guidelines and reference book, but enough to get you started, especially if you have a cabbage, some salt and a jar.
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le 6 février 2015
Ce livre est parfait pour tous que sont interessés in faire plusieurs types de fermentation! Il est très claire et bien expliqué.
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le 9 avril 2015
i love reading in this book. The way he writes shows that he is very passionate about the subject. very complete
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le 7 février 2016
un ouvrage complet sur la question et dans un style tres
agreable à lire ou à feuilleter. à recommander sans hésitation
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