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 ID38ae2ab5-c76d-0f92-a073-80f75e79cd34
Grouping Titleart of fermentation an in depth exploration of essential concepts and processes from around the worl
Grouping Authorkatz sandor ellix
Grouping Categorybook
Last Grouping Update2020-02-12 01:46:48AM
Last Indexed2020-02-21 02:41:30AM

Solr Details

accelerated_reader_point_value0
accelerated_reader_reading_level0
auth_author2Crisden, Sean.
authorKatz, Sandor Ellix.
author2-roleCrisden, Sean.|Narrator
hoopla digital.
author_displayKatz, Sandor Ellix
detailed_location_catalogWright Farms - Adult Nonfiction
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.
format_catalogBook
eAudiobook
format_category_catalogAudio Books
Books
eBook
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isbn9781452692029
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item_details
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ils:8914251474795Wright Farms - Adult NonfictionCOOKING oBookBooks1falsefalseChecked outwf
hoopla:MWT11413567Online Hoopla CollectionOnline HooplaeAudiobookAudio Books1falsetrueHooplahttps://www.hoopladigital.com/title/11413567?utm_source=MARCAvailable Online
last_indexed2020-02-21T09:41:30.53Z
lexile_score-1
literary_formNon Fiction
literary_form_fullNon Fiction
local_callnumber_catalogCOOKING o
owning_library_catalogAll Anythink Libraries
owning_location_catalogWright Farms
primary_isbn9781603582865
publishDate2012
2013
record_details
Bib IdFormatFormat CategoryEditionLanguagePublisherPublication DatePhysical Description
ils:891425BookBooksEnglishChelsea Green Pub., [2012]xxiii, 498 pages, 32 unnumbered pages of plates : illustrations (some color) ; 25 cm.
hoopla:MWT11413567eAudiobookAudio BooksUnabridged.EnglishTantor Audio, 2013.1 online resource (1 audio file (20hr., 24 min.)) : digital.
recordtypegrouped_work
scoping_details_catalog
Bib IdItem IdGrouped StatusStatusLocally OwnedAvailableHoldableBookableIn Library Use OnlyLibrary OwnedHoldable PTypesBookable PTypesLocal Url
ils:8914251474795Checked OutChecked outfalsefalsetruefalsefalsetrue
hoopla:MWT11413567Available OnlineAvailable Onlinefalsetruefalsefalsefalsefalse
subject_facetCooking
Cooking / Methods / Canning & Preserving
Cooking / Reference
Fermentation
Fermented foods
HEALTH & FITNESS / Nutrition
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 / 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
Fermentation
Fermented foods