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The Art of Fermentation
New York Times Bestseller
Langbeschreibung
"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times
Inhaltsverzeichnis
1. Fermentation as a Coevolutionary Force2. Practical Benefits of Fermentation3. Basic Concepts and Equipment4. Fermenting Sugars into Alcohol: Meads, Wines, and Ciders5. Fermenting Vegetables (and Some Fruits Too)6. Fermenting Sour Tonic Beverages7. Fermenting Milk8. Fermenting Grains and Starchy Tubers9. Fermenting Beers and Other Grain-Based Alcoholic Beverages10. Growing Mold Cultures11. Fermenting Beans, Seeds, and Nuts12. Fermenting Meat, Fish, and Eggs13. Considerations for Commercial Enterprises14. Non-Food Applications of FermentationEpilogue: A Cultural Revivalist Manifesto
Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: Wild Fermentation, The Revolution Will Not Be Microwaved, The Art of Fermentation-which won a James Beard Foundation Award in 2013-and Fermentation as Metaphor. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor "one of the unlikely rock stars of the American food scene." For more information, check out his website: wildfermentation.com.
ISBN-13:
9781603583640
Veröffentl:
2012
Seiten:
528
Autor:
Sandor Ellix Katz
eBook Typ:
EPUB
eBook Format:
EPUB
Kopierschutz:
2 - DRM Adobe
Sprache:
Englisch
41,99 €*
Lieferzeit: Sofort lieferbar
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