The art of fermentation: an in-depth exploration of essential concepts and processes from around the world
Author:
Publisher:
Chelsea Green Pub
Publication Date:
[2012]
Language:
English
Description
"'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"--
More Details
Contributors:
ISBN:
9781603582865
9781452692029
9781452692029
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Grouping Information
Grouped Work ID | 93e40511-d186-97a6-decb-844f33c66e17 |
---|---|
Grouping Title | art of fermentation an in depth exploration of essential concepts and processes from around the world |
Grouping Author | sandor ellix katz |
Grouping Category | book |
Grouping Language | English (eng) |
Last Grouping Update | 2024-11-20 15:02:11PM |
Last Indexed | 2024-11-20 22:06:30PM |
Solr Fields
accelerated_reader_point_value
0
accelerated_reader_reading_level
0
auth_author2
Crisden, Sean
author
Katz, Sandor Ellix, 1962-
author2-role
Crisden, Sean
Crisden, Sean,reader
hoopla digital
Crisden, Sean,reader
hoopla digital
author_display
Katz, Sandor Ellix
available_at_adams
Adams State University
collection_adams
Main Collection
detailed_location_adams
ASU Main (3rd floor)
display_description
"'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"--
format_adams
Book
format_category_adams
Books
id
93e40511-d186-97a6-decb-844f33c66e17
isbn
9781452692029
9781603582865
9781603582865
itype_adams
Book
last_indexed
2024-11-21T05:06:30.478Z
lexile_score
-1
literary_form
Non Fiction
literary_form_full
Non Fiction
local_callnumber_adams
TP371.44 .K369 2012
owning_library_adams
Adams State University
owning_location_adams
Adams State University
primary_isbn
9781603582865
publishDate
2012
2013
2013
publisher
Chelsea Green Pub
Tantor Audio
Tantor Media, Inc
Tantor Audio
Tantor Media, Inc
recordtype
grouped_work
subject_facet
Cooking
Cooking & Food
Electronic books
Fermentation
Fermented foods
Nonfiction
Reference
Reference books
Cooking & Food
Electronic books
Fermentation
Fermented foods
Nonfiction
Reference
Reference books
title_display
The art of fermentation : an in-depth exploration of essential concepts and processes from around the world
title_full
The Art of Fermentation : An In-Depth Exploration of Essential Concepts and Processes from Around the World [electronic resource] / Sandor Ellix Katz
The art of fermentation : an in-depth exploration of essential concepts and processes from around the world / Sandor Ellix Katz ; foreword by Michael Pollan
The art of fermentation [electronic resource] : An in-depth exploration of essential concepts and processes from around the world. Sandor Ellix Katz
The art of fermentation : an in-depth exploration of essential concepts and processes from around the world / Sandor Ellix Katz ; foreword by Michael Pollan
The art of fermentation [electronic resource] : An in-depth exploration of essential concepts and processes from around the world. Sandor Ellix Katz
title_short
The art of fermentation
title_sub
an in-depth exploration of essential concepts and processes from around the world
topic_facet
Cooking
Cooking & Food
Fermentation
Fermented foods
Nonfiction
Reference
Reference books
Cooking & Food
Fermentation
Fermented foods
Nonfiction
Reference
Reference books
Solr Details Tables
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ils:.b35582698 | .i12767083x | MRLD Montrose Nonfiction 600 | 664.024 Kat | 1 | false | false | Due Nov 20, 2024 | Sep 14, 2024 | mrlan | ||||
ils:.b35582698 | .i91606172 | Pine River Adult Non-Fiction | COOKING | 1 | false | false | Due Nov 26, 2024 | Sep 17, 2024 | pran | ||||
ils:.b35582698 | .i86816287 | ASU Main (3rd floor) | TP371.44 .K369 2012 | 1 | false | false | On Shelf | Dec 05, 2022 | as | ||||
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ils:.b35582698 | .i146982745 | TELL WPL Adult NonFiction | 664.024 KATZ | 1 | false | false | Due Nov 21, 2024 | tlwnf | |||||
ils:.b35582698 | .i123541402 | Bemis Lower Level | 664.024 KATZ, SAN | 1 | false | false | On Shelf | Oct 15, 2024 | below | ||||
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hoopla:MWT11413567 | Online Hoopla Collection | Online Hoopla | eAudiobook | Audio Books | 1 | false | true | Hoopla | https://www.hoopladigital.com/title/11413567?utm_source=MARC&Lid=hh4435 | Available Online |
record_details
Bib Id | Format | Format Category | Edition | Language | Publisher | Publication Date | Physical Description | Abridged |
---|---|---|---|---|---|---|---|---|
ils:.b35582698 | Book | Books | English | Chelsea Green Pub | [2012] | xxiii, 498 pages : illustrations (some color) ; 25 cm | ||
overdrivecmc:ODN0002299972 | eAudiobook | Audio Books | Unabridged | English | Tantor Audio | 2013 | 1 online resource (25 audio files) : digital | |
hoopla:MWT11413567 | eAudiobook | Audio Books | Unabridged | English | Tantor Media, Inc | 2013 | 1 online resource (1 audio file (20hr., 24 min.)) : digital. |
scoping_details_adams
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---|---|---|---|---|---|---|---|---|---|---|---|---|
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