| 000 | 03387aam a2200541 a 4500 | ||
|---|---|---|---|
| 008 | 120113s2012 vtua b 001 0 eng | ||
| 020 | _a9781603582865 | ||
| 020 | _a160358286X | ||
| 020 |
_a9781603582865: _c£25.00 |
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| 082 | _a664.024 | ||
| 100 | 1 |
_aKatz, Sandor Ellix, _d1962- |
|
| 245 | 1 | 4 |
_aThe art of fermentation : _ban in-depth exploration of essential concepts and processes from around the world / _cSandor Ellix Katz ; foreword by Michael Pollan. |
| 260 |
_aWhite River Junction, Vt. : _bChelsea Green Pub., _cc2012. |
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| 300 |
_axxiii, 498 p. : _bill. (some col.) ; _c25 cm. |
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| 504 | _aIncludes bibliographical refererences (p. 443-479) and index. | ||
| 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"-- _cProvided by publisher. |
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| 590 | _a26.93 | ||
| 650 | 0 |
_aFermentation. _93696 |
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| 650 | 0 |
_aFermented foods. _93812 |
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| 650 | 7 |
_aCOOKING / Methods / Canning & Preserving. _2bisacsh |
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| 650 | 7 |
_aHEALTH & FITNESS / Nutrition. _2bisacsh |
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| 650 | 7 |
_aFood & beverage technology _2thema |
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| 650 | 7 |
_aDietetics & nutrition _2thema |
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| 650 | 7 |
_aReference works _2thema |
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| 650 | 7 |
_aCookery: Preserving & freezing _2thema |
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| 650 | 7 |
_aFood & drink: Alcoholic beverages _2thema |
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| 650 | 7 |
_aVegetarian cookery _2thema |
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| 650 | 7 |
_aHealth & wholefood cookery _2thema |
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| 650 | 7 |
_aCookery / food & drink etc _2thema |
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| 650 | 7 |
_aDiets & dieting _2thema |
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