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Item Information   Copy / Holding Information     Library Journal Review     Table of Contents     More Content       More by this author     Katz, Sandor Ellix, 1962-     Subjects     Fermented foods.     Fermented foods -- Health aspects.     Fermentation.     Browse Catalog     by author:      Katz, Sandor Ellix, 1962-       by title:      The art of fermentat...       by call number:      641.7 K19a     Search the Web     Katz, Sandor Ellix, 1962-     Fermented foods.     Fermented foods -- Health aspects.     Fermentation.       MARC Display

The art of fermentation : an in-depth exploration of essential concepts and processes from around the world / Sandor Ellix Katz ; foreword by Michael Pollan. by Katz, Sandor Ellix, 1962- Chelsea Green Pub., c2012. Call #: 641.7 K19a Subjects Fermented foods.   Fermented foods -- Health aspects.   Fermentation. ISBN:  9781603582865 (hc.) 160358286X (hc.) Alternate title:  Fermentation : an in-depth exploration of essential concepts and processes from around the world Description:  xxiii, 498 p., 32 p. of plates : ill. (some col.) ; 25 cm. Bibliography:  Includes bibliographical references and index. Summary:  "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. Holds:  1   Copy/Holding information Location Collection Call No. Item type Status Due Date   Alderney Gate Public Library Adult Nonfiction 641.7 K19a Adult books Checked in   Add Copy to MyList Bedford Public Library Adult Nonfiction 641.7 K19a Adult books Checked in   Add Copy to MyList Woodlawn Public Library Adult Nonfiction 641.7 K19a Adult books Checked out Jul 11, 2024 Add Copy to MyList

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