The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from Around the World

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Description

Fermentation revivalist Sandor Katz has inspired countless thousands to rediscover the ancient art of fermentation, and with The Art of Fermentation he offers the most comprehensive and definitive guide to do-it-yourself home fermentation ever published. Katz presents the history, concepts and processes behind fermentation in ways simple enough to guide a reader through their first experience makeing sauerkraut or yogurt, yet in-depth enough to provide greater understanding and insight for experienced fermentors. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic berages, milk, grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; fish; meat; and eggs, as well as growing mould cultures, and using fermentation in agriculture, art, and energy production, and commerce. The first ever guide of its kind, Katz has written what will undoubtedly become a foundational book in food literature.

Extra Information

Book TypeHardback
ISBN9781603582865
Number of Pages528
PublisherChelsea Green Publishing Co
Place of PublicationWhite River Junction
Country of PublicationUnited States
Publication Date
Weight (grams)1247
Height (mm)241
Width (mm)178
Illustration Info32 Pages of Color Illustration

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