LEADER 00000cam  2200000 a 4500 
001    ocn759171780 
003    OCoLC 
005    20120608121911.0 
008    120113t20122012vtuaf    b    001 0 eng   
010      2011052014 
016 7  016095800|2Uk 
020    9781603582865|qhardback|c$39.95 
020    160358286X|qhardback 
035    (OCoLC)759171780 
035    (OCoLC)759171780 
040    DLC|beng|cDLC|dYDX|dBTCTA|dBDX|dYDXCP|dBWX|dVP@|dUKMGB
       |dGPI 
042    pcc 
049    GPIA 
050 00 TP371.44|b.K369 2012 
082 00 664/.024|223 
084    CKB015000|aHEA017000|2bisacsh 
100 1  Katz, Sandor Ellix,|d1962- 
245 14 The art of fermentation :|ban in-depth exploration of 
       essential concepts and processes from around the world /
       |cSandor Ellix Katz ; foreword by Michael Pollan. 
264  1 White River Junction, Vt. :|bChelsea Green Pub.,|c[2012] 
264  4 |c©2012 
300    xxiii, 498 pages, 32 unnumbered pages of plates :
       |billustrations (some color) ;|c25 cm 
336    text|btxt|2rdacontent 
337    unmediated|bn|2rdamedia 
338    volume|bnc|2rdacarrier 
504    Includes bibliographical references (pages 443-479) and 
       index. 
505 00 |tFermentation as a coevolutionary force --|tPractical 
       benefits of fermentation --|tBasic concepts and equipment 
       --|tFermenting sugars into alcohol: Meads, wines, and 
       ciders --|tFermenting vegetables (and some fruits too) --
       |tFermenting sour tonic beverages --|tFermenting milk --
       |tFermenting grains and starchy tubers --|tFermenting 
       beers and other grain-based alcoholic beverages --
       |tGrowing mold cultures --|tFermenting beans, seeds, and 
       nuts --|tFermenting meat, fish, and eggs --
       |tConsiderations for commercial enterprises --|tNon-food 
       applications of fermentation --|gEpilogue:|tA cultural 
       revivalist manifesto.   
520    "'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. 
650  0 Fermentation. 
650  0 Fermented foods. 
650  7 COOKING|xMethods|xCanning & Preserving.|2bisacsh  
650  7 HEALTH & FITNESS|xNutrition.|2bisacsh  
650  7 Fermentation.|2fast|0(OCoLC)fst00922973  
650  7 Fermented foods.|2fast|0(OCoLC)fst00922990  
655  7 Cookbooks.|2fast|0(OCoLC)fst01752725   
655  7 Cookbooks.|2lcgft   
914    MID.b22543016 
994    02|bGPI