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The art of fermentation: an in-depth exploration of essential concepts and processes from around the world

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Varies, see individual formats and editions
Publication Date:
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Language:
English

Description

"'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"--Provided by publisher.

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ISBN:
9781603582865
9781452692029

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Grouping Information

Grouped Work ID93e40511-d186-97a6-decb-844f33c66e17
Grouping Titleart of fermentation an in depth exploration of essential concepts and processes from around the world
Grouping Authorsandor ellix katz
Grouping Categorybook
Grouping LanguageEnglish (eng)
Last Grouping Update2024-06-21 03:36:46AM
Last Indexed2024-06-21 05:36:00AM

Solr Fields

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0
accelerated_reader_reading_level
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auth_author2
Crisden, Sean
author
Katz, Sandor Ellix, 1962-
author2-role
Crisden, Sean,reader
hoopla digital
author_display
Katz, Sandor Ellix
detailed_location_catalog
Orangevale
display_description
"'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"--Provided by publisher.
format_catalog
Book
eAudiobook
format_category_catalog
Audio Books
Books
eBook
id
93e40511-d186-97a6-decb-844f33c66e17
isbn
9781452692029
9781603582865
itype_catalog
Adult Book Non-Fiction
last_indexed
2024-06-21T12:36:00.382Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_catalog
664.024 K199 2012
owning_library_catalog
Sacramento Public Library
owning_location_catalog
Orangevale
primary_isbn
9781603582865
publishDate
2012
2013
publisher
Chelsea Green Pub
Tantor Media, Inc
Tantor Media, Inc.
recordtype
grouped_work
subject_facet
Cooking
Fermentation
Fermented foods
Reference books
title_display
The art of fermentation : an in-depth exploration of essential concepts and processes from around the world
title_full
The Art of Fermentation : an in-depth exploration of essential concepts and processes from around the world [electronic resource] / Sandor Ellix Katz
The Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes from Around the World
The art of fermentation : an in-depth exploration of essential concepts and processes from around the world / Sandor Ellix Katz ; foreword by Michael Pollan
title_short
The art of fermentation
title_sub
an in-depth exploration of essential concepts and processes from around the world
topic_facet
Cooking
Cooking & Food
Fermentation
Fermented foods
Nonfiction
Reference
Reference books

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