MARC Record from Library of Congress

LEADER: 02722cam a2200301 a 4500
001 2011052014
003 DLC
005 20120929082649.0
008 120113s2012 vtua b 001 0 eng
010 $a 2011052014
020 $a9781603582865 (hardcover)
020 $a9781603583640 (ebk.)
040 $aDLC$cDLC$dDLC
042 $apcc
050 00 $aTP371.44$b.K369 2012
082 00 $a664/.024$223
084 $aCKB015000$aHEA017000$2bisacsh
100 1 $aKatz, Sandor Ellix,$d1962-
245 14 $aThe art of fermentation :$ban in-depth exploration of essential concepts and processes from around the world /$cSandor Ellix Katz ; foreword by Michael Pollan.
260 $aWhite River Junction, Vt. :$bChelsea Green Pub.,$cc2012.
300 $axxiii, 498 p. :$bill. (some col.) ;$c25 cm.
520 $a"'The Art of Fermentation' is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With full-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind"--$cProvided by publisher.
504 $aIncludes bibliographical refererences (p. 443-479) and index.
650 0 $aFermentation.
650 0 $aFermented foods.
650 7 $aCOOKING / Methods / Canning & Preserving.$2bisacsh
650 7 $aHEALTH & FITNESS / Nutrition.$2bisacsh
856 42 $3Cover image$uhttp://www.netread.com/jcusers/1303/2528199/image/lgcover.3491001.jpg