The art of fermentation an in-depth exploration of essential concepts and processes from around the world
"'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...
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| Main Author: | |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
White River Junction, Vt. :
Chelsea Green Pub.,
c2012.
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| 100 | 1 | |a Katz, Sandor Ellix, |d 1962- | |
| 245 | 1 | 4 | |a The art of fermentation : |b an in-depth exploration of essential concepts and processes from around the world / |c Sandor Ellix Katz ; foreword by Michael Pollan. |
| 260 | |a White River Junction, Vt. : |b Chelsea Green Pub., |c c2012. | ||
| 300 | |a xxiii, 498 p. : |b ill. (some col.) ; |c 25 cm. | ||
| 520 | |a "'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"-- |c Provided by publisher. | ||
| 504 | |a Includes bibliographical references (p. 443-479) and index. | ||
| 505 | 0 | |a Fermentation as a Coevolutionary Force -- Practical Benefits of Fermentation -- Basic Concepts and Equipment -- Fermenting Sugars into Alcohol: Meads, Wines, and Ciders -- Fermenting Vegetables (and Some Fruits Too) -- Fermenting Sour Tonic Beverages -- Fermenting Milk -- Fermenting Grains and Starchy Tubers -- Fermenting Beers and Other Grain-Based Alcoholic Beverages -- Growing Mold Cultures -- Fermenting Beans, Seeds, and Nuts -- Fermenting Meat, Fish, and Eggs -- Considerations for Commercial Enterprises -- Non-Food Applications of Fermentation -- Epilogue: A Cultural Revivalist Manifesto. | |
| 650 | 0 | |a Fermentation. | |
| 650 | 0 | |a Fermented foods. | |
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