The art of fermentation - Info and Reading Options
an in-depth exploration of essential concepts and processes from around the world
By Sandor Ellix Katz and Alejandro Pareja Rodríguez
"The art of fermentation" was published by Chelsea Green Pub. in 2012 - White River Junction, Vt and the language of the book is English.
“The art of fermentation” Metadata:
- Title: The art of fermentation
- Authors: Sandor Ellix KatzAlejandro Pareja Rodríguez
- Language: English
- Publisher: Chelsea Green Pub.
- Publish Date: 2012
- Publish Location: White River Junction, Vt
- Dewey Decimal Classification: 664/.024
- Library of Congress Classification: TP371.44 .K369 2012TP371.44
“The art of fermentation” Subjects and Themes:
- Subjects: ➤ COOKING / Methods / Canning & Preserving - Fermented foods - Fermentation - HEALTH & FITNESS / Nutrition - Nutrition - Canning & Preserving - HEALTH & FITNESS - Methods - TECHNOLOGY & ENGINEERING - Aliments fermentés - COOKING - Food Science - Cuisine (aliments fermentés) - Livsmedelsteknik - Food - Long Now Manual for Civilization
Edition Specifications:
- Pagination: p. cm.
Edition Identifiers:
- The Open Library ID: OL25170625M - OL16461965W
- Online Computer Library Center (OCLC) ID: 759171780
- Library of Congress Control Number (LCCN): 2011052014
- ISBN-13: 9781603582865 - 9781603583640
- All ISBNs: 9781603582865 - 9781603583640
AI-generated Review of “The art of fermentation”:
"The art of fermentation" Description:
The Open Library:
"'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"--
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