发酵的艺术
The art of fermentation
Sandor Ellix Katz、Alejandro Pareja Rodríguez · 初版 2012 年
11人推荐
14位读者提及
15次提及
为什么值得读
- 如百科全书般全面覆盖发酵知识与文化
- 讲透少数核心原理，无需照搬具体食谱
- 能帮读者在家做出远超超市水准的美味
“The Art of Fermentation 是有史以来出版过的最详尽的家庭自制发酵指南。Sandor Katz 阐述了发酵背后的概念与过程，既足够通俗，能指导读者完成酸菜或酸奶的初次制作；又足够深入，能为经验丰富的从业者提供更深层的理解与洞见。虽然 Katz 熟练地将发酵置于生物与文化演进、健康与营养乃至经济学的背景下进行剖析，但本书本质上是一本实用信息汇编——详细阐释了其运作机制……
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……你同样能得到平时辣酱里熟悉的酸辣味，但鲜味更足，风味层次也深得多。相比之下，以醋为基底的辣酱味道就显得相当单调。注：我强烈推荐 Katz 的《Art of Fermentation》作为灵感来源。以前我常因为他居然不给具体食谱而抓狂，但后来我意识到根本不需要食谱。核心工序翻来覆去其实就那么几种……
…You'll get the same sour spiciness you're used to in hot sauce, but much more umami and depth in the flavors. Vinegar-based hot sauce is quite one-noted in comparison. Note: I really recommend Katz's "Art of Fermentation" as a source of inspiration. I used to get annoyed by the fact that he doesn't actually give recipes, but have come to realize that you don't really need them. There are really only a few core processes…
我也有同感，很大程度上归功于 Sandor Katz 写的那本《The Art of Fermentation》，以及该书引用的其他资料和书籍。
I have this perspective too in large part due to the book "The Art of Fermentation" by Sandor Katz and the other resources/books that that book cites.
……在类似实验室的环境中获得最大程度的稳定结果。不知道是不是这个原因。发酵这个话题超级有意思。我强烈推荐每个人都读一读 Sandor Katz 的《Art of Fermentation》。这是一部关于发酵的历史、文化以及基本运作原理的杰作。
…maximum consistent result in a laboratory like environment. I wonder if that has to do with it. The topic of fermentation is super interesting. I can throng lay recommend to everyone o read Sandor Katz's "Art of Fermentation". It's a great work about the history, culture and basic workings of fermentation.
……做泡菜是个很有趣的过程，做出来的成果通常能吊打超市里卖的大多数现成货。如果你对家庭自制发酵感兴趣，一定去看看 Sandor Katz 的《The Art of Fermentation》，这是份绝佳的参考书：https://www.google.de/search?q=sandor+katz&oq=sandor+katz&aq...
…Kimchi is a fun experience and the result can usually compete with most of the produce you can find in supermarkets. If you're interested in home fermentation make sure to check out Sandor Katz's "The Art of Fermentation", which is a great reference: https://www.google.de/search?q=sandor+katz&oq=sandor+katz&aq...
我强烈向所有对做这个以及其他发酵食品和饮料感兴趣的人推荐《The Art of Fermentation》[1]。这是一部关于发酵方方面面的百科全书式巨著。作者的 blog 也挺有意思。[2] [1] - https://www.amazon.com/Art-Fermentation-Depth-Exploration-Es...……
I highly recommend The Art of Fermentation[1] to anyone interested in making this and other fermented food and drinks. It's a huge, encyclopedic book on everything fermentation-related. The author also has an interesting blog.[2] [1] - https://www.amazon.com/Art-Fermentation-Depth-Exploration-Es...…
……做发酵的话，搜一下“fido lids”[1] 就能找到各种选择。其实有些发酵方法甚至根本不需要专门的盖子。另外我也推荐 Sandor Katz 的作品，比如《The Art of Fermentation》[2]，能帮你对这个领域建立透彻的认识。[1] - https://www.youtube.com/results?search_query=fido+lids [2] - https://www.wildfermentation.com/the-art-of-fermentation/
…for fermentation, a search for "fido lids"[1] will lead you to all sorts of options. You don't even need a lid as such for some fermentation methods. I'd also recommend Sandor Katz's work, like The Art of Fermentation[2] for getting a thorough understanding of the subject. [1] - https://www.youtube.com/results?search_query=fido+lids [2] - https://www.wildfermentation.com/the-art-of-fermentation/