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Author Katz, Sandor Ellix, 1962-

Title The art of fermentation : an in-depth exploration of essential concepts and processes from around the world / Sandor Ellix Katz ; foreword by Michael Pollan.

Publication Info. White River Junction, Vt. : Chelsea Green Pub., [2012]
©2012

Copies

Location Call No. Status
 Bristol, Main Library - Non Fiction  664 K159    Check Shelf
 Cheshire Public Library - Adult Department Lower Level  664.024 KATZ    DUE 04-29-24
 Colchester, Cragin Memorial Library - Adult Department  664 KATZ, SANDOR ELLIX    DUE 11-03-23 Billed
 Middletown, Russell Library - Adult Nonfiction  664.024 KAT    In Mending
 New Britain, Main Library - Non Fiction  664.024 K15    DUE 04-12-24
 Newington, Lucy Robbins Welles Library - Adult Department  664.024 KATZ    DUE 04-08-24
 Portland Public Library - Adult Department  664.024 KAT    Check Shelf
 West Hartford, Noah Webster Library - Non Fiction  641.4 KATZ    DUE 04-09-24
 Wethersfield Public Library - Non Fiction  664.024 KATZ    DUE 03-19-24
Description xxiii, 498 pages, 32 unnumbered pages of plates : illustrations (some color) ; 25 cm
Bibliography Includes bibliographical references (pages 443-479) and index.
Contents 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 -- 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.
Summary "'The Art of Fermentation' is the most comprehensive guide to do-it-yourself home fermentation ever published. 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 expertly 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. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind"--Provided by publisher.
Subject Fermentation.
Fermented foods.
COOKING -- Methods -- Canning & Preserving.
HEALTH & FITNESS -- Nutrition.
Fermentation. (OCoLC)fst00922973
Fermented foods. (OCoLC)fst00922990
Genre/Form Cookbooks. (OCoLC)fst01752725
Cookbooks.
ISBN 9781603582865 hardback $39.95
160358286X hardback
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