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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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"'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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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 Update2022-05-21 02:08:34AM
Last Indexed2022-05-21 02:54:46AM
Novelist Primary ISBNnone

Solr Details

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auth_author2Crisden, Sean
authorKatz, Sandor Ellix
author2-roleCrisden, Sean.|Narrator
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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.
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primary_isbn9781603582865
publishDate2012
2013
publisherChelsea Green Pub.,
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Tantor Media, Inc.
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subject_facetCooking
Fermentation
Fermented foods
title_displayThe art of fermentation : an in-depth exploration of essential concepts and processes from around the world
title_fullThe 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
The art of fermentation : an in-depth exploration of essential concepts and processes from around the world [electronic resource] / Sandor Ellix Katz
title_shortThe art of fermentation
title_suban in-depth exploration of essential concepts and processes from around the world
topic_facetCooking
Cooking & Food
Fermentation
Fermented foods
Nonfiction
Reference