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The Art of Fermentation

An In-depth Exploration of Essential Concepts and Processes from Around the World

"'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 eveneconomics, 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"--
Portrait

Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Newsweek called it "the fermenting bible". Since the publication of Wild Fermentation, Katz has taught hundreds of fermentation workshops across North America and internationally, taking on a role he describes as a "fermentation revivalist".

Zitat
"Sandor Katz is the master of fermentation. His new book is the definitive manual of 'permaculture cuisine'... a compendious masterwork that teaches both basic and advanced techniques of these kinds of 'live-culture' alchemy" Permaculture magazine "A fascinating exploration of food culture and history, as well as a how-to manual for every type of fermentation you could probably imagine" Juno magazine
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Einband gebundene Ausgabe
Seitenzahl 528
Erscheinungsdatum 07.06.2012
Sprache Englisch
ISBN 978-1-60358-286-5
Verlag Chelsea Green Publishing Co
Maße (L/B/H) 192/249/39 mm
Gewicht 1272
Abbildungen 32 Pages of Color Illustrations
Buch (gebundene Ausgabe, Englisch)
35,99
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