The Art of Fermentation: With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More
| AUTHOR | Pollan, Michael; Pollan, Michael; Katz, Sandor Ellix |
| PUBLISHER | Chelsea Green Publishing Company (05/14/2012) |
| PRODUCT TYPE | Hardcover (Hardcover) |
Description
The most comprehensive guide to do-it-yourself home fermentation ever published, with more than a quarter million copies sold! Named by The New York Times as one of the 25 most influential cookbooks from the last 100 years, and with a foreword by Michael Pollan The ultimate guide for kraut, kombucha, kimchi, kefir, kvass, mead, wine, cider, pickles and relishes, tempeh, koji, miso, sourdough and so much more! Packed with extensive resources and illustrations, this classic of food literature from fermentation expert Sandor Katz provides extensive wisdom on the concepts and processes behind fermentation. Readers will find detailed information on:
- Fermenting vegetables, beans, seeds, nuts, fish, meat, and eggs
- Sugars into alcohol (meads, wines, and ciders) plus beers and other grain-based alcoholic beverages
- Sour tonic beverages, milk, plus grains and starchy tubers
- Growing mold cultures
- Using fermentation in agriculture, art, and energy production
- Considerations for commercial enterprises Whether you're a first timer making your first batch of sauerkraut or yogurt, or you're an experienced practitioner looking for a deeper understanding and appreciation for food preservation, this compendium provides over 500 pages of practical information on fermentation processes, parameters for safety, techniques for effective preservation, and troubleshooting.
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times
**Winner of the James Beard Foundation Book Award**
- Fermenting vegetables, beans, seeds, nuts, fish, meat, and eggs
- Sugars into alcohol (meads, wines, and ciders) plus beers and other grain-based alcoholic beverages
- Sour tonic beverages, milk, plus grains and starchy tubers
- Growing mold cultures
- Using fermentation in agriculture, art, and energy production
- Considerations for commercial enterprises Whether you're a first timer making your first batch of sauerkraut or yogurt, or you're an experienced practitioner looking for a deeper understanding and appreciation for food preservation, this compendium provides over 500 pages of practical information on fermentation processes, parameters for safety, techniques for effective preservation, and troubleshooting.
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times
**Winner of the James Beard Foundation Book Award**
Show More
Product Format
Product Details
ISBN-13:
9781603582865
ISBN-10:
160358286X
Binding:
Hardback or Cased Book (Sewn)
Content Language:
English
More Product Details
Page Count:
528
Carton Quantity:
14
Product Dimensions:
7.30 x 1.90 x 9.40 inches
Weight:
2.05 pound(s)
Feature Codes:
Bibliography,
Index,
Dust Cover,
Price on Product,
Glossary,
Illustrated
Country of Origin:
CA
Subject Information
BISAC Categories
Cooking | Methods - Canning & Preserving
Cooking | Reference
Cooking | Beverages - Alcoholic- General
Dewey Decimal:
664.024
Library of Congress Control Number:
2011052014
Descriptions, Reviews, Etc.
publisher marketing
The most comprehensive guide to do-it-yourself home fermentation ever published, with more than a quarter million copies sold! Named by The New York Times as one of the 25 most influential cookbooks from the last 100 years, and with a foreword by Michael Pollan The ultimate guide for kraut, kombucha, kimchi, kefir, kvass, mead, wine, cider, pickles and relishes, tempeh, koji, miso, sourdough and so much more! Packed with extensive resources and illustrations, this classic of food literature from fermentation expert Sandor Katz provides extensive wisdom on the concepts and processes behind fermentation. Readers will find detailed information on:
- Fermenting vegetables, beans, seeds, nuts, fish, meat, and eggs
- Sugars into alcohol (meads, wines, and ciders) plus beers and other grain-based alcoholic beverages
- Sour tonic beverages, milk, plus grains and starchy tubers
- Growing mold cultures
- Using fermentation in agriculture, art, and energy production
- Considerations for commercial enterprises Whether you're a first timer making your first batch of sauerkraut or yogurt, or you're an experienced practitioner looking for a deeper understanding and appreciation for food preservation, this compendium provides over 500 pages of practical information on fermentation processes, parameters for safety, techniques for effective preservation, and troubleshooting.
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times
**Winner of the James Beard Foundation Book Award**
- Fermenting vegetables, beans, seeds, nuts, fish, meat, and eggs
- Sugars into alcohol (meads, wines, and ciders) plus beers and other grain-based alcoholic beverages
- Sour tonic beverages, milk, plus grains and starchy tubers
- Growing mold cultures
- Using fermentation in agriculture, art, and energy production
- Considerations for commercial enterprises Whether you're a first timer making your first batch of sauerkraut or yogurt, or you're an experienced practitioner looking for a deeper understanding and appreciation for food preservation, this compendium provides over 500 pages of practical information on fermentation processes, parameters for safety, techniques for effective preservation, and troubleshooting.
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times
**Winner of the James Beard Foundation Book Award**
Show More
Author:
Katz, Sandor Ellix
Sandor Ellix Katz is a fermentation revivalist. His books Wild Fermentation (2003) and The Art of Fermentation (2012), along with the hundreds of fermentation workshops he has taught across North America and beyond, have helped to catalyze a broad revival of the fermentation arts. A self-taught experimentalist who lives in rural Tennessee, The New York Times calls him one of the unlikely rock stars of the American food scene. The Art of Fermentation received a James Beard award, and, in 2014, Sandor was honored with the Craig Claiborne LifetimeAchievement Award from the Southern Foodways Alliance.Sandor teaches fermentation workshops in Tennessee and many other places. For more information, check out his websitewww.wildfermentation.com.
Show More
List Price $39.95
Your Price
$39.55