The Art of Fermentation: With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More (Chelsea Green Publishing Co) - Hardcover

Katz, Sandor Ellix

Hardcover

ISBN 10: 160358286X ISBN 13: 9781603582865

Verlag: Chelsea Green, 2012

Inhaltsangabe

The most comprehensive guide to do-it-yourself home fermentation ever published, with more than a quarter million copies sold!

Named by The New York Times as one of the 25 most influential cookbooks from the last 100 years, and with a foreword by Michael Pollan

The ultimate guide for kraut, kombucha, kimchi, kefir, kvass, mead, wine, cider, pickles and relishes, tempeh, koji, miso, sourdough and so much more! Packed with extensive resources and illustrations, this classic of food literature from fermentation expert Sandor Katz provides extensive wisdom on the concepts and processes behind fermentation.

Readers will find detailed information on:

• Fermenting vegetables, beans, seeds, nuts, fish, meat, and eggs
• Sugars into alcohol (meads, wines, and ciders) plus beers and other grain-based alcoholic beverages
• Sour tonic beverages, milk, plus grains and starchy tubers
• Growing mold cultures
• Using fermentation in agriculture, art, and energy production
• Considerations for commercial enterprises

Whether you’re a first timer making your first batch of sauerkraut or yogurt, or you’re an experienced practitioner looking for a deeper understanding and appreciation for food preservation, this compendium provides over 500 pages of practical information on fermentation processes, parameters for safety, techniques for effective preservation, and troubleshooting.

"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."—The New York Times

**Winner of the James Beard Foundation Book Award**

Über diesen Titel

Über die Autorin bzw. den Autor

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of five books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation—which won a James Beard Foundation Award in 2013, Fermentation as Metaphor, and Sandor Katz's Fermentation Journeys. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website: www.wildfermentation.com.

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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.

Details zur Ausgabe

• Verlag: Chelsea Green
• Erscheinungsdatum: 2012
• Sprache: Englisch
• ISBN 10: 160358286X
• ISBN 13: 9781603582865
• Einband: Gebundene Ausgabe
• Anzahl der Seiten: 528
• Kontakt zum Hersteller: Van Ditmar Boeken, VDB Sales; sales@vanditmar.nl; ; Hondiuslaan 44; Utrecht; 3528 AB; Niederlande