000			03277cam a2200349 a 4500
001			2011052014
003			DLC
005			20190729104645.0
008			120113s2012 vtu 000 0 eng
010			_a 2011052014
020			_a9781603582865 (hardback)
020			_a9781603583640 (ebook)
035			_a(Sirsi) l2011052014
040			_aDLC _cDLC _dDLC _dMiTN
042			_apcc
049			_aEY8Z
050	0	0	_aTP371.44 _b.K369 2012
082	0	0	_a664/.024 _223
100	1		_aKatz, Sandor Ellix, _d1962-
245	1	4	_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., _c2012.
300			_axxiii, 498 p. : _bill. ; _c25 cm.
504			_aIcludes bibliographic references (p. 443-449) and index.
505			_a1. 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			_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.
650		0	_aFermentation.
650		0	_aFermented foods.
948			_au350502
949			_aTP371.44 .K369 2012 _wLC _c1 _hEY8Z _i33039001093235
596			_a1
903			_a22136
999			_c22136 _d22136