THE ART OF FERMENTATION An In-Depth Exploration of Essential Concepts and Processes from around the World
Language: English
Published by Chelsea Green Publishing, White River Junction, 2012
- First Edition
- Hardcover
- Used
Seller: M. & A. Simper Bookbinders & Booksellers, WARRNAMBOOL, VIC, AustraliaM. & A. Simper Bookbinders & Booksellers
AbeBooks seller since February 21, 2001
Condition: Used - Near fine
£ 43.49
Quantity: 1 available
Add to basketItem description from seller
With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more, illustrated with colour photographs and drawings, a very good copy in very good dustjacket. ; 250 x 190mm; xxiv, 498 pages.
Seller Inventory # 25778
- Title
- THE ART OF FERMENTATION An In-Depth Exploration of Essential Concepts and Processes from around the World
- Author
- Katz, Sandor Ellix
- Publisher
- Chelsea Green Publishing, White River Junction
- Publication year
- 2012
- Condition
- Near Fine
- Dust jacket
- Near Fine
- Binding
- Hardcover
- Language
- English
- ISBN 10
- 160358286X
- ISBN 13
- 9781603582865
- Edition
- First Edition.
- Seller catalogs
- Cookery
Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times
‘…The high priest of fermentation theory.’ the Guardian
‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ Dan Saladino, The Food Programme BBC
'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
International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide
New York Times bestseller The Art of Fermentation is the only fermentation guide you’ll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone.
With beautiful illustrations and extended references you will find details on making:
- 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
- Growing mold cultures
- Kimchi, kraut
- Kombucha, kefir
Sandor Katz’s award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!
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About the Author
"About the title" may belong to another edition of this title.
M. & A. Simper Bookbinders & Booksellers
WARRNAMBOOL, VIC, Australia
AbeBooks seller since February 21, 2001
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