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The art of fermentation: an in-depth exploration of essential concepts and processes from around the world

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Publisher:
Varies, see individual formats and editions
Pub. Date:
Varies, see individual formats and editions
Language:
English
Description
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners 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. Featuring a foreword by Michael Pollan, The Art of Fermentation 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. Listeners 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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ISBN:
9781603582865
9781452612027
9781603583640
160358286
9781452692029
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Grouping Information

Grouped Work ID 38ae2ab5-c76d-0f92-a073-80f75e79cd34
Grouping Title art of fermentation an in depth exploration of essential concepts and processes from around the worl
Grouping Author katz sandor ellix
Grouping Category book
Last Grouping Update 2018-11-18 02:27:40AM
Last Indexed 2018-11-18 03:21:55AM

Solr Details

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auth_author2 Crisden, Sean.
author Katz, Sandor Ellix, 1962-
author2-role Crisden, Sean., Tantor Media, Inc.
author_display Katz, Sandor Ellix
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collection_catalog Audiobook, Non-Fiction
detailed_location_catalog Bellevue - Adult Non-Fiction, Green Hills - Adult Non-Fiction, Hermitage - Adult Non-Fiction, Main Library - Adult Audiobook, Main Library - Adult Non-Fiction, Thompson Lane - Adult Non-Fiction
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.
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id 38ae2ab5-c76d-0f92-a073-80f75e79cd34
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owning_library_catalog Nashville Public Library
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primary_isbn 9781603582865
publishDate 2012, 2013
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subject_facet Audiobooks, Fermentation, Fermented foods
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, The Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes from around the World, 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 [sound recording] : an in-depth exploration of essential concepts and processes from around the world / Sandor Ellix Katz
title_short The art of fermentation :
title_sub an in-depth exploration of essential concepts and processes from around the world
topic_facet Audiobooks, Cooking & Food, Fermentation, Fermented foods, Nonfiction