The Art of Fermentation An In-depth Exploration of Essential Concepts and Processes from Around the World
Aus der Reihe
Chelsea Green Publishing Co
39,99 €
inkl. gesetzl. MwSt.,
Beschreibung
Produktdetails
Verkaufsrang
4883
Einband
Gebundene Ausgabe
Erscheinungsdatum
17.06.2013
Abbildungen
32 Pages of Color Illustration
Verlag
Chelsea Green PublishingSeitenzahl
528
Maße (L/B/H)
24,9/18,9/4 cm
Gewicht
1155 g
Farbe
Rot
Sprache
Englisch
ISBN
978-1-60358-286-5
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**
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**
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