Description: Please refer to the section BELOW (and NOT ABOVE) this line for the product details - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - Title:The Art Of Fermentation: An In-Depth Exploration Of Essential Concepts And Processes From Around The WorldISBN13:9781603582865ISBN10:160358286XAuthor:Katz, Sandor Ellix (Author), Pollan, Michael (Foreword by)Description:Winner Of The 2013 James Beard Foundation Book Award For Reference And Scholarship, And A New York Times Bestseller, 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 Two-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 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 Binding:Hardcover, HardcoverPublisher:CHELSEA GREEN PUBPublication Date:2012-05-14Weight:2.75 lbsDimensions:1.6'' H x 9.6'' L x 7.4'' WNumber of Pages:528Language:English
Price: 32.87 USD
Location: USA
End Time: 2024-10-03T10:47:45.000Z
Shipping Cost: 0 USD
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Return shipping will be paid by: Buyer
All returns accepted: Returns Accepted
Item must be returned within: 30 Days
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Book Title: Art of Fermentation : New York Times Bestseller
Number of Pages: 528 Pages
Language: English
Publisher: Chelsea Green Publishing
Publication Year: 2012
Item Height: 1.5 in
Topic: Life Sciences / Biochemistry, Reference, Diet & Nutrition / Nutrition, General, Methods / Canning & Preserving
Illustrator: Yes
Genre: Cooking, Health & Fitness, Science
Item Weight: 44.9 Oz
Item Length: 9.2 in
Author: Sandor Ellix Katz
Item Width: 7 in
Format: Hardcover
