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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ISBN:
9781603582865
160358286
9781452692029
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Grouped Work ID 38ae2ab5-c76d-0f92-a073-80f75e79cd34
full_title art of fermentation an in depth exploration of essential concepts and processes from around the worl
author katz sandor ellix
grouping_category book
lastUpdate 2017-06-03 04:48:08AM

Solr Details

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auth_author2 Crisden, Sean.
author Katz, Sandor Ellix, 1962-
author-letter Katz, Sandor Ellix.
author2 Crisden, Sean., hoopla digital.
author2-role Crisden, Sean.|Narrator, hoopla digital.
author_additional Sandor Ellix Katz ; foreword by Michael Pollan., Sandor Ellix Katz.
author_display Katz, Sandor Ellix
availability_toggle_catalog Available Now, Available Online, Entire Collection
available_at_catalog Bennett, Commerce City
bisac_subject Cooking / Methods / Canning & Preserving, Cooking / Reference, HEALTH & FITNESS / Nutrition
callnumber-a TP371.44
callnumber-first T - Technology
callnumber-subject TP - Chemical Technology
callnumber_sort_catalog COOKING
date_added 2012-01-13T07:00:00Z
days_since_added 2043
detailed_location_catalog Bennett - Adult Nonfiction, Commerce City - 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.
econtent_protection_type_catalog Always Available
econtent_source_catalog Hoopla
edition Unabridged.
format_boost 12
format_catalog Book, eAudiobook
format_category_catalog Audio Books, Books, eBook
grouping_category book
id 38ae2ab5-c76d-0f92-a073-80f75e79cd34
isbn 160358286, 9781452692029, 9781603582865
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itype_catalog
language English
language_boost 10
language_boost_es 1
lc_subject Cooking, Fermentation, Fermented foods
lexile_score -1
lib_boost_catalog 50
literary_form Non Fiction
literary_form_full Non Fiction
local_callnumber_catalog COOKING i
local_callnumber_exact_catalog COOKING i
local_callnumber_left_catalog COOKING i
local_days_since_added_catalog 2043
num_holdings 2
owning_library_catalog All Anythink Libraries
owning_location_catalog Bennett, Commerce City
physical 1 online resource (1 audio file (20hr., 24 min.)) : digital., xxiii, 498 p., [32] p. of plates : ill. (some col.) ; 25 cm.
popularity 3
primary_isbn 9781603582865
publishDate 2012, 2013
publishDateSort 2012
publisher Chelsea Green Pub.,, Tantor Audio ,
rating 2.5
rating_facet oneStar, twoStar
record_details hoopla:MWT11413567|eAudiobook|Audio Books|Unabridged.|English|Tantor Audio ,|2013.|1 online resource (1 audio file (20hr., 24 min.)) : digital., ils:891425|Book|Books||English|Chelsea Green Pub.,|c2012.|xxiii, 498 p., [32] p. of plates : ill. (some col.) ; 25 cm.
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scoping_details_catalog hoopla:MWT11413567||Available Online|Available Online|false|true|false|false|false|false||||, ils:891425|1474795|On Shelf|On Shelf|false|true|true|false|false|true||||, ils:891425|1594686|On Shelf|On Shelf|false|true|true|false|false|true||||
subject_facet Cooking, Cooking / Methods / Canning & Preserving, Cooking / Reference, Fermentation, Fermented foods, HEALTH & FITNESS / Nutrition
target_audience Adult
target_audience_full Adult
title The art of fermentation : an in-depth exploration of essential concepts and processes from around the world
title_display The art of fermentation : an in-depth exploration of essential concepts and processes from around the world
title_full The 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_short The art of fermentation :
title_sort art of fermentation an in-depth exploration of essential concepts and processes from around the world
title_sub an in-depth exploration of essential concepts and processes from around the world
topic Cooking, Cooking / Methods / Canning & Preserving, Cooking / Reference, Fermentation, Fermented foods, HEALTH & FITNESS / Nutrition
topic_facet Cooking, Fermentation, Fermented foods