The Resource The art of fermentation : an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan
The art of fermentation : an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan
Resource Information
The item The art of fermentation : an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Waubonsee Community College.This item is available to borrow from 1 library branch.
Resource Information
The item The art of fermentation : an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan represents a specific, individual, material embodiment of a distinct intellectual or artistic creation found in Waubonsee Community College.
This item is available to borrow from 1 library branch.
- Summary
- 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 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 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
- Language
- eng
- Extent
- xxiii, 498 pages
- Contents
-
- Fermenting beers and other grain-based alcoholic beverages
- Growing mold cultures
- Fermenting beans, seeds, and nuts
- Fermenting meat, fish, and eggs
- Considerations for commercial enterprises
- Non-food applications of fermentation
- Epilogue:
- A cultural revivalist manifesto
- Fermentation as a coevolutionary force
- Practical benefits of fermentation
- Basic concepts and equipment
- Fermenting sugars into alcohol: Meads, wines, and ciders
- Fermenting vegetables (and some fruits too)
- Fermenting sour tonic beverages
- Fermenting milk
- Fermenting grains and starchy tubers
- Isbn
- 9781603582865
- Label
- The art of fermentation : an in-depth exploration of essential concepts and processes from around the world
- Title
- The art of fermentation
- Title remainder
- an in-depth exploration of essential concepts and processes from around the world
- Statement of responsibility
- Sandor Ellix Katz ; foreword by Michael Pollan
- Subject
-
- Fermented foods
- Fermentation
- Fermented foods
- COOKING -- Methods | Canning & Preserving
- Fermentation
- Aliments fermentés
- COOKING / Methods / Canning & Preserving
- fermentation
- Fermentation
- Cookbooks
- HEALTH & FITNESS / Nutrition
- HEALTH & FITNESS -- Nutrition
- Cuisine (aliments fermentés)
- fermented foods
- Livsmedelsteknik
- Cookbooks
- Language
- eng
- Summary
- 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 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 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
- Cataloging source
- DLC
- http://library.link/vocab/creatorDate
- 1962-
- http://library.link/vocab/creatorName
- Katz, Sandor Ellix
- Dewey number
- 664/.024
- Illustrations
- illustrations
- Index
- index present
- LC call number
- TP371.44
- LC item number
- .K369 2012
- Literary form
- non fiction
- NAL call number
- TP371.44
- NAL item number
- .K369 2012
- Nature of contents
- bibliography
- http://library.link/vocab/relatedWorkOrContributorName
- Pollan, Michael
- http://library.link/vocab/subjectName
-
- Fermentation
- Fermented foods
- fermentation
- fermented foods
- COOKING
- HEALTH & FITNESS
- Fermentation
- Fermented foods
- Fermentation
- Livsmedelsteknik
- HEALTH & FITNESS / Nutrition
- COOKING / Methods / Canning & Preserving
- Aliments fermentés
- Cuisine (aliments fermentés)
- Label
- The art of fermentation : an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan
- Bibliography note
- Includes bibliographical references (pages 443-479) and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
-
- Fermenting beers and other grain-based alcoholic beverages
- Growing mold cultures
- Fermenting beans, seeds, and nuts
- Fermenting meat, fish, and eggs
- Considerations for commercial enterprises
- Non-food applications of fermentation
- Epilogue:
- A cultural revivalist manifesto
- Fermentation as a coevolutionary force
- Practical benefits of fermentation
- Basic concepts and equipment
- Fermenting sugars into alcohol: Meads, wines, and ciders
- Fermenting vegetables (and some fruits too)
- Fermenting sour tonic beverages
- Fermenting milk
- Fermenting grains and starchy tubers
- Control code
- ocn759171780
- Dimensions
- 25 cm
- Extent
- xxiii, 498 pages
- Isbn
- 9781603582865
- Lccn
- 2011052014
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- illustrations (some color)
- System control number
-
- (Sirsi) i9781603582865
- (OCoLC)759171780
- Label
- The art of fermentation : an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan
- Bibliography note
- Includes bibliographical references (pages 443-479) and index
- Carrier category
- volume
- Carrier category code
-
- nc
- Carrier MARC source
- rdacarrier
- Content category
- text
- Content type code
-
- txt
- Content type MARC source
- rdacontent
- Contents
-
- Fermenting beers and other grain-based alcoholic beverages
- Growing mold cultures
- Fermenting beans, seeds, and nuts
- Fermenting meat, fish, and eggs
- Considerations for commercial enterprises
- Non-food applications of fermentation
- Epilogue:
- A cultural revivalist manifesto
- Fermentation as a coevolutionary force
- Practical benefits of fermentation
- Basic concepts and equipment
- Fermenting sugars into alcohol: Meads, wines, and ciders
- Fermenting vegetables (and some fruits too)
- Fermenting sour tonic beverages
- Fermenting milk
- Fermenting grains and starchy tubers
- Control code
- ocn759171780
- Dimensions
- 25 cm
- Extent
- xxiii, 498 pages
- Isbn
- 9781603582865
- Lccn
- 2011052014
- Media category
- unmediated
- Media MARC source
- rdamedia
- Media type code
-
- n
- Other physical details
- illustrations (some color)
- System control number
-
- (Sirsi) i9781603582865
- (OCoLC)759171780
Subject
- Aliments fermentés
- COOKING -- Methods | Canning & Preserving
- COOKING / Methods / Canning & Preserving
- Cookbooks
- Cookbooks
- Cuisine (aliments fermentés)
- Fermentation
- Fermentation
- Fermentation
- Fermented foods
- Fermented foods
- HEALTH & FITNESS -- Nutrition
- HEALTH & FITNESS / Nutrition
- Livsmedelsteknik
- fermentation
- fermented foods
Genre
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<div class="citation" vocab="http://schema.org/"><i class="fa fa-external-link-square fa-fw"></i> Data from <span resource="http://link.library.waubonsee.edu/portal/The-art-of-fermentation--an-in-depth-exploration/lHx7m3EuYSw/" typeof="Book http://bibfra.me/vocab/lite/Item"><span property="name http://bibfra.me/vocab/lite/label"><a href="http://link.library.waubonsee.edu/portal/The-art-of-fermentation--an-in-depth-exploration/lHx7m3EuYSw/">The art of fermentation : an in-depth exploration of essential concepts and processes from around the world, Sandor Ellix Katz ; foreword by Michael Pollan</a></span> - <span property="potentialAction" typeOf="OrganizeAction"><span property="agent" typeof="LibrarySystem http://library.link/vocab/LibrarySystem" resource="http://link.library.waubonsee.edu/"><span property="name http://bibfra.me/vocab/lite/label"><a property="url" href="http://link.library.waubonsee.edu/">Waubonsee Community College</a></span></span></span></span></div>
