MARC details
| 000 -LEADER |
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| fixed length control field |
03277cam a2200349 a 4500 |
| 001 - CONTROL NUMBER |
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| control field |
2011052014 |
| 003 - CONTROL NUMBER IDENTIFIER |
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| control field |
DLC |
| 005 - DATE AND TIME OF LATEST TRANSACTION |
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| control field |
20190729104645.0 |
| 008 - FIXED-LENGTH DATA ELEMENTS--GENERAL INFORMATION |
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| fixed length control field |
120113s2012 vtu 000 0 eng |
| 010 ## - LIBRARY OF CONGRESS CONTROL NUMBER |
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| LC control number |
2011052014 |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
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| International Standard Book Number |
9781603582865 (hardback) |
| 020 ## - INTERNATIONAL STANDARD BOOK NUMBER |
|---|
| International Standard Book Number |
9781603583640 (ebook) |
| 035 ## - SYSTEM CONTROL NUMBER |
|---|
| System control number |
(Sirsi) l2011052014 |
| 040 ## - CATALOGING SOURCE |
|---|
| Original cataloging agency |
DLC |
| Transcribing agency |
DLC |
| Modifying agency |
DLC |
| -- |
MiTN |
| 042 ## - AUTHENTICATION CODE |
|---|
| Authentication code |
pcc |
| 049 ## - LOCAL HOLDINGS (OCLC) |
|---|
| Holding library |
EY8Z |
| 050 00 - LIBRARY OF CONGRESS CALL NUMBER |
|---|
| Classification number |
TP371.44 |
| Item number |
.K369 2012 |
| 082 00 - DEWEY DECIMAL CLASSIFICATION NUMBER |
|---|
| Classification number |
664/.024 |
| Edition number |
23 |
| 100 1# - MAIN ENTRY--PERSONAL NAME |
|---|
| Personal name |
Katz, Sandor Ellix, |
| Dates associated with a name |
1962- |
| 245 14 - TITLE STATEMENT |
|---|
| Title |
The art of fermentation : |
| Remainder of title |
an in-depth exploration of essential concepts and processes from around the world / |
| Statement of responsibility, etc. |
Sandor Ellix Katz ; foreword by Michael Pollan. |
| 260 ## - PUBLICATION, DISTRIBUTION, ETC. |
|---|
| Place of publication, distribution, etc. |
White River Junction, Vt. : |
| Name of publisher, distributor, etc. |
Chelsea Green Pub., |
| Date of publication, distribution, etc. |
2012. |
| 300 ## - PHYSICAL DESCRIPTION |
|---|
| Extent |
xxiii, 498 p. : |
| Other physical details |
ill. ; |
| Dimensions |
25 cm. |
| 504 ## - BIBLIOGRAPHY, ETC. NOTE |
|---|
| Bibliography, etc. note |
Icludes bibliographic references (p. 443-449) and index. |
| 505 ## - FORMATTED CONTENTS NOTE |
|---|
| Formatted contents note |
1. Fermentation as a Coevolutionary Force -- 2. Practical Benefits of Fermentation -- 3. Basic Concepts and Equipment -- 4. Fermenting Sugars into Alcohol: Meads, Wines, and Ciders -- 5. Fermenting Vegetables (and Some Fruits Too) -- 6. Fermenting Sour Tonic Beverages -- 7. Fermenting Milk -- 8. Fermenting Grains and Starchy Tubers -- 9. Fermenting Beers and Other Grain-Based Alcoholic Beverages -- 10. Growing Mold Cultures -- 11. Fermenting Beans, Seeds, and Nuts -- 12. Fermenting Meat, Fish, and Eggs -- 13. Considerations for Commercial Enterprises -- 14. Non-Food Applications of Fermentation. |
| 520 ## - SUMMARY, ETC. |
|---|
| Summary, etc. |
"'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"-- |
| Assigning source |
Provided by publisher. |
| 596 ## - |
|---|
| -- |
1 |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Fermentation. |
| 650 #0 - SUBJECT ADDED ENTRY--TOPICAL TERM |
|---|
| Topical term or geographic name entry element |
Fermented foods. |
| 948 ## - LOCAL PROCESSING INFORMATION (OCLC); SERIES PART DESIGNATOR (RLIN) |
|---|
| Series part designator, SPT (RLIN) |
u350502 |
| 949 ## - LOCAL PROCESSING INFORMATION (OCLC) |
|---|
| a |
TP371.44 .K369 2012 |
| w |
LC |
| c |
1 |
| h |
EY8Z |
| i |
33039001093235 |
| 903 ## - LOCAL DATA ELEMENT C, LDC (RLIN) |
|---|
| a |
22136 |