The Art of Fermentation

Katz, Sandor Ellix

Published by Chelsea Green
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2012. 240x180mm, 528pp + 32 col plates, with some b/w line drawings thru, hardcover in dustjacket. New copy. An in-depth exploration of essential concepts and processes from around the world. Great book. He's so passionate, so knowledgeable, so practical - you're going to get the recipes, yes, and a whole lot of understanding as well. (Wild Fermentation [2003] available as well, $29.99.). Bookseller Inventory #

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Synopsis:

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.

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Title: The Art of Fermentation
Publisher: Chelsea Green

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Katz, Sandor Ellix
Published by Chelsea Green Publishing (2012)
ISBN 10: 160358286X ISBN 13: 9781603582865
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Book Description Chelsea Green Publishing, 2012. Hardcover. Book Condition: Very Good. Please feel free to contact us for additional photos or details about this item. International Customers: Items over 3 lbs may incur additional shipping charges. Bookseller Inventory # mon0000965049

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Katz, Sandor Ellix
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Book Description Chelsea Green Publishing. Hardcover. Book Condition: Very Good. 160358286X COSMETIC DAMAGE of a New/unread bk. Text/ill. is fine & complete; Examples of damage: missing access code, spine/binding tear, crumpled pages, minor water damage, missing dust jacket, tearing to cover/pages, or writing/highlighting of text. 100% Satisfaction Guaranteed. FAST Processing; friendly, tip-top service. :- ) Please compare our seller rating to others; we are the fast, smart, hassle-free choice. Customer service is not a dept; it?s our attitude. FYI: Standard shipping is 4-14 business days. Deliveries beyond continental U.S. (ex. HI, AK, PR, APO) usually longer. If you?re outside cont. US, Please choose priority shipping. Bookseller Inventory # CG9781603582865VG

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Book Description Chelsea Green Publishing Co. Hardback. Book Condition: new. BRAND NEW, The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes from Around the World, Sandor Ellix Katz, Fermentation revivalist Sandor Katz has inspired countless thousands to rediscover the ancient art of fermentation, and with The Art of Fermentation he offers the most comprehensive and definitive guide to do-it-yourself home fermentation ever published. Katz presents the history, concepts and processes behind fermentation in ways simple enough to guide a reader through their first experience makeing sauerkraut or yogurt, yet in-depth enough to provide greater understanding and insight for experienced fermentors. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic berages, milk, grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; fish; meat; and eggs, as well as growing mould cultures, and using fermentation in agriculture, art, and energy production, and commerce. The first ever guide of its kind, Katz has written what will undoubtedly become a foundational book in food literature. Bookseller Inventory # B9781603582865

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Book Description Chelsea Green Publishing Co, United States, 2015. Hardback. Book Condition: New. Language: English . Brand New Book. 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. Bookseller Inventory # AA99781603582865

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