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The art of fermentation : (Record no. 46088)

MARC details
000 -LEADER
fixed length control field 03387aam a2200541 a 4500
008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION
fixed length control field 120113s2012 vtua b 001 0 eng
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781603582865
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 160358286X
020 ## - INTERNATIONAL STANDARD BOOK NUMBER
International Standard Book Number 9781603582865:
Terms of availability £25.00
040 ## - CATALOGING SOURCE
Modifying agency IE-TaIT
072 #7 - SUBJECT CATEGORY CODE
Subject category code TDCT
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Subject category code MBNH3
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072 #7 - SUBJECT CATEGORY CODE
Subject category code GBC
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072 #7 - SUBJECT CATEGORY CODE
Subject category code WBW
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072 #7 - SUBJECT CATEGORY CODE
Subject category code WBXD
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072 #7 - SUBJECT CATEGORY CODE
Subject category code WBJ
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072 #7 - SUBJECT CATEGORY CODE
Subject category code WBH
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072 #7 - SUBJECT CATEGORY CODE
Subject category code WB
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072 #7 - SUBJECT CATEGORY CODE
Subject category code VFMD
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082 ## - DEWEY DECIMAL CLASSIFICATION NUMBER
Classification number 664.024
100 1# - MAIN ENTRY--PERSONAL NAME
Personal name Katz, Sandor Ellix,
Dates associated with a name 1962-
245 14 - TITLE STATEMENT
Title The art of fermentation :
Remainder of title an in-depth exploration of essential concepts and processes from around the world /
Statement of responsibility, etc. Sandor Ellix Katz ; foreword by Michael Pollan.
260 ## - PUBLICATION, DISTRIBUTION, ETC.
Place of publication, distribution, etc. White River Junction, Vt. :
Name of publisher, distributor, etc. Chelsea Green Pub.,
Date of publication, distribution, etc. c2012.
300 ## - PHYSICAL DESCRIPTION
Extent xxiii, 498 p. :
Other physical details ill. (some col.) ;
Dimensions 25 cm.
504 ## - BIBLIOGRAPHY, ETC. NOTE
Bibliography, etc. note Includes bibliographical refererences (p. 443-479) and index.
520 ## - SUMMARY, ETC.
Summary, etc. "'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"--
Assigning source Provided by publisher.
590 ## - LOCAL NOTE (RLIN)
a 26.93
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Fermentation.
9 (RLIN) 3696
650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Fermented foods.
9 (RLIN) 3812
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element COOKING / Methods / Canning & Preserving.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element HEALTH & FITNESS / Nutrition.
Source of heading or term bisacsh
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food & beverage technology
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650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Dietetics & nutrition
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650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Reference works
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650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cookery: Preserving & freezing
Source of heading or term thema
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Food & drink: Alcoholic beverages
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650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Vegetarian cookery
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650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Health & wholefood cookery
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650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Cookery / food & drink etc
Source of heading or term thema
650 #7 - SUBJECT ADDED ENTRY--TOPICAL TERM
Topical term or geographic name entry element Diets & dieting
Source of heading or term thema
902 ## - LOCAL DATA ELEMENT B, LDB (RLIN)
a 170620
907 ## - LOCAL DATA ELEMENT G, LDG (RLIN)
a .b10482192
b cgen
c -
942 ## - ADDED ENTRY ELEMENTS (KOHA)
Suppress in OPAC 0
998 ## - LOCAL CONTROL INFORMATION (RLIN)
Operator's initials, OID (RLIN) 0
Cataloger's initials, CIN (RLIN) 160830
First Date, FD (RLIN) m
Local a
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Holdings
Withdrawn status Lost status Source of classification or shelving scheme Damaged status Not for loan Home library Current library Shelving location Date acquired Cost, normal purchase price Total Checkouts Total Renewals Full call number Barcode Date last seen Date last checked out Copy number Cost, replacement price Price effective from Koha item type
    Dewey Decimal Classification     Carlow Campus Library Carlow Campus Library General Lending 30/08/2016 26.93 4   664.024 80824 20/01/2020 13/01/2020 1 26.93 03/07/2017 General Lending

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