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The Art of Fermentation An In-Depth Exploration of Essential Concepts and Processes from Around the World by Sandor Ellix Katz

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Product Description

From the Publisher:

James Beard Foundation Book Award Winner: Best Reference and Scholarship!

A New York Times Bestseller!

Book Industry Guild of New York's 2013 New York Book Show Awards:
Second Place, Reference Category

   International Association of Culinary
   Professionals Finalist
With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more…

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.

- See more at: http://www.chelseagreen.com/bookstore/item/the_art_of_fermentation:hardcover#sthash.wzJUxZBF.dpuf

 

James Beard Foundation Book Award Winner: Best Reference and Scholarship!

A New York Times Bestseller!

Book Industry Guild of New York's 2013 New York Book Show Awards:
Second Place, Reference Category

   International Association of Culinary
   Professionals Finalist

With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more…

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.

 

 

Book Format: Hardcover
Book Art: Two-color Throughout, plus two 16-page color inserts
Dimensions: 7 x 9 1/2
Number of Pages: 528

 

Book Format: Hardcover
Book Art: Two-color Throughout, plus two 16-page color inserts
Dimensions: 7 x 9 1/2
Number of Pages: 528 - See more at: http://www.chelseagreen.com/bookstore/item/the_art_of_fermentation:hardcover#sthash.bg3AYakC.dpuf

 

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