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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

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
Creator
Contributor
Author
Subject
Genre
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
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
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
Link
http://www.netread.com/jcusers/1303/2528199/image/lgcover.3491001.jpg
Instantiates
Publication
Copyright
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
(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
Link
http://www.netread.com/jcusers/1303/2528199/image/lgcover.3491001.jpg
Publication
Copyright
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
(OCoLC)759171780

Library Locations

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