How long does it take to read The Art of Fermentation?
Sandor Ellix Katz, Alejandro Pareja Rodríguez
The Art of Fermentation by Sandor Ellix Katz, Alejandro Pareja Rodríguez takes about 9 hours 41 minutes to read at 250 words a minute.
About 9 hours 41 minutes
A week or two of reading
First published 2012. 528 pages, about 145,200 words.
20 days at 30 minutes a day
Estimate based on 275 words per page.
At other speeds
| Slow, 150 words a minute | 16 hours 8 minutes |
| Average, 250 words a minute | 9 hours 41 minutes |
| Fast, 400 words a minute | 6 hours 3 minutes |
The page count is the median across 5 editions, so your copy may differ. How we calculate.
About the book
"'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 full-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"--
Subjects: COOKING / Methods / Canning & Preserving, Fermented foods, Fermentation, HEALTH & FITNESS / Nutrition, Nutrition, Canning & Preserving
