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The Art of Fermentation

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

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.

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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Produktdetails


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 1296
Abbildungen 32 Pages of Color Illustrations
Verkaufsrang 5.867
Buch (gebundene Ausgabe, Englisch)
36,99
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The Art of Fermentation

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