The Art of Fermentation

New York Times Bestseller
Buch | Hardcover
528 Seiten
2013
Chelsea Green Publishing Co (Verlag)
978-1-60358-286-5 (ISBN)

Lese- und Medienproben

The Art of Fermentation - Sandor Ellix Katz
37,40 inkl. MwSt
‘…The high priest of fermentation theory’ the Guardian



‘Sandor Katz’s teachings and writings on fermentation have changed lives around the world.’ Dan Saladino, The Food Programme BBC



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



International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide



New York Times bestseller The Art of Fermentation is the only fermentation guide you’ll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone.



With beautiful illustrations and extended references you will find details on making: 





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 
growing mold cultures
Kimchi, kraut
kombucha, kefir


Sandor Katz’s award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. He is the author of Wild Fermentation and The Art of Fermentation, which was a New York Times bestseller and won a James Beard Foundation award in 2013--as well as the forthcoming Fermentation as Metaphor (October 2020). 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 www.wildfermentation.com.

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

Epilogue: A Cultural Revivalist Manifesto

Erscheint lt. Verlag 17.6.2013
Vorwort Michael Pollan
Zusatzinfo Index; Bibliography; Illustrations, color
Verlagsort White River Junction
Sprache englisch
Maße 178 x 235 mm
Gewicht 1270 g
Themenwelt Sachbuch/Ratgeber Essen / Trinken Gesunde Küche / Schlanke Küche
Sachbuch/Ratgeber Gesundheit / Leben / Psychologie Ernährung / Diät / Fasten
Schulbuch / Wörterbuch Lexikon / Chroniken
Technik Lebensmitteltechnologie
ISBN-10 1-60358-286-X / 160358286X
ISBN-13 978-1-60358-286-5 / 9781603582865
Zustand Neuware
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