Book
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 author presents the concepts and processes behind fermentation in clear, simple language. While Katz explains fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is mainly a compendium of practical information: how the processes work, parameters for safety, techniques for effective preservation, troubleshooting, and more.
Record details
- ISBN: 160358286X
- ISBN: 9781603582865 (hardback)
- Physical Description: xxiii, 498 pages, 32 pages of plates : illustrations (some color) ; 25 cm
- Publisher: White River Junction, Vt. : Chelsea Green Pub., ©2012.
Content descriptions
| Bibliography, etc. Note: | Includes bibliographical references and index. |
| Formatted Contents Note: | 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 commerical enterprises -- Non-food applications of fermentation. |
Search for related items by subject
| Subject: | Fermentation. Fermented foods. |
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Circulation Modifier | Status | Due Date | Courses |
|---|---|---|---|---|---|---|---|
| Columbia Gorge Community College Library | Culinary Arts Katz 2012 (Text) | 33892002480250 | Main Collection | Available | - |
