The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World
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Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Instances bestseller, The Art of Fermentation is the most comprehensive guide to do-it-oneself house fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are straightforward enough to guide a reader via their first knowledge making sauerkraut or yogurt, and in-depth adequate to supply higher understanding and insight for seasoned practitioners. Although Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is mainly a compendium of practical information—how the processes operate parameters for security techniques for efficient preservation troubleshooting and much more. With two-colour illustrations and extended resources, this book offers essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and meals lovers of any sort who want to develop a deeper understanding and appreciation for arguably the oldest type of meals preservation, and element of the roots of culture itself. Readers will locate detailed data on fermenting vegetables sugars into alcohol (meads, wines, and ciders) sour tonic beverages milk grains and starchy tubers beers (and other grain-primarily based alcoholic beverages) beans seeds nuts fish meat and eggs, as nicely as increasing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for industrial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in meals literature, and is the first—and only—of its sort.
- Hard Cover
- Indepth kombucha need to know