The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

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Hardcover, Chelsea Green Publishing Company, 2012, ISBN13 9781603582865, ISBN10 160358286X

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Important Made in USA Origin Disclaimer: For certain items sold by Walmart on Walmart.com, the displayed country of origin information may not be accurate or consistent with manufacturer information. For updated, accurate country of origin data, it is recommended that you rely on product packaging or manufacturer information.
Hardcover, Chelsea Green Publishing Company, 2012, ISBN13 9781603582865, ISBN10 160358286X

About this item

Important Made in USA Origin Disclaimer: For certain items sold by Walmart on Walmart.com, the displayed country of origin information may not be accurate or consistent with manufacturer information. For updated, accurate country of origin data, it is recommended that you rely on product packaging or manufacturer information.

Hardcover, Chelsea Green Publishing Company, 2012, ISBN13 9781603582865, ISBN10 160358286X

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, 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 two-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.

Specifications

Number of Pages: 498
Number in Series: 1
Original Languages: English
Author: Pollan, Michael ,  Katz, Sandor Ellix
Publisher: Chelsea Green Pub Co
Publication Date: May, 2012
ISBN-13: 9781603582865
Animal Type: Dog
Digital Video Formats: Hardcover
Assembled Product Dimensions (L x W x H): 7.50 x 10.00 x 1.75 IN
ISBN-10: 160358286X
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