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The Art of Fermentation: New York Times Bestseller
Hardback

The Art of Fermentation: New York Times Bestseller

$85.99
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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.

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MORE INFO
Format
Hardback
Publisher
Chelsea Green Publishing Co
Country
United States
Date
23 April 2012
Pages
528
ISBN
9781603582865

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.

Read More
Format
Hardback
Publisher
Chelsea Green Publishing Co
Country
United States
Date
23 April 2012
Pages
528
ISBN
9781603582865