The art of fermentation: an in-depth exploration of essential concepts and processes from around the world
(Book)

Book Cover
Published:
White River Junction, Vt. : Chelsea Green Pub., [2012].
Format:
Book
Physical Desc:
xxiii, 498 pages : illustrations (some color) ; 25 cm
Status:
ASU Main (3rd floor)
TP371.44 .K369 2012

Copies

Location
Call Number
Status
Last Check-In
ASU Main (3rd floor)
TP371.44 .K369 2012
On Shelf
Dec 5, 2022

Citations

APA Citation (style guide)

Katz, S. E. (2012). The art of fermentation: an in-depth exploration of essential concepts and processes from around the world. White River Junction, Vt., Chelsea Green Pub.

Chicago / Turabian - Author Date Citation (style guide)

Katz, Sandor Ellix, 1962-. 2012. The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes From Around the World. White River Junction, Vt., Chelsea Green Pub.

Chicago / Turabian - Humanities Citation (style guide)

Katz, Sandor Ellix, 1962-, The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes From Around the World. White River Junction, Vt., Chelsea Green Pub, 2012.

MLA Citation (style guide)

Katz, Sandor Ellix. The Art of Fermentation: An In-depth Exploration of Essential Concepts and Processes From Around the World. White River Junction, Vt., Chelsea Green Pub, 2012.

Note! Citation formats are based on standards as of July 2022. Citations contain only title, author, edition, publisher, and year published. Citations should be used as a guideline and should be double checked for accuracy.

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"--

Also in This Series

More Like This

More Details

Language:
English
ISBN:
9781603582865, 160358286X

Notes

Bibliography
Includes bibliographical references (pages 443-479) and index.
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"-- ,Provided by publisher.

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Grouped Work ID:
93e40511-d186-97a6-decb-844f33c66e17
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Record Information

Last Sierra Extract TimeNov 20, 2024 03:02:04 PM
Last File Modification TimeNov 20, 2024 03:02:27 PM
Last Grouped Work Modification TimeNov 20, 2024 03:02:11 PM

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24514 |a The art of fermentation : |b an in-depth exploration of essential concepts and processes from around the world / |c Sandor Ellix Katz ; foreword by Michael Pollan.
2641 |a White River Junction, Vt. : |b Chelsea Green Pub., |c [2012]
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504 |a Includes bibliographical references (pages 443-479) and index.
5050 |a Fermentation as a Coevolutionary Force -- Practical Benefits of Fermentation -- Basic Concepts and Equipment - - Fermenting Sugars into Alcohol: Meads, Wines, and Ciders -- Fermenting Vegetables (and Some Fruits Too) -- Fermenting Sour Tonic Beverages -- Fermenting Milk -- Fermenting Grains and Starchy Tubers -- Fermenting Beers and Other Grain-Based Alcoholic Beverages -- Growing Mold Cultures -- Fermenting Beans, Seeds, and Nuts -- Fermenting Meat, Fish, and Eggs -- Considerations for Commercial Enterprises -- Non-Food Applications of Fermentation -- Epilogue: A Cultural Revivalist Manifesto.
520 |a "'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"--  |c Provided by publisher.
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