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 yogur...
| Main Author: | Katz, Sandor Ellix, 1962- |
|---|---|
| Format: | Books Print Book |
| Language: | English |
| Published: |
White River Junction, Vt. :
Chelsea Green Pub.,
c2012.
|
| Subjects: |
Table of Contents:
- 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.