The Art of Fermentation : An In-Depth Exploration of Essential Concepts and Processes from Around the World
by Sandor Ellix Katz
Editor: Chelsea Green Publishing Co
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Revivalist fermentation fermentation Sandor Katz has inspired countless thousands to rediscover the ancient art of fermentation, and with the Art of Fermentation, it offers the most complete and definitive guide to fermentation home bricolage ever published.Katz presents the history, concepts and processes behind fermentation in a simple enough way to guide a reader through their first experience of making sauerkraut or yoghurt, yet deep enough to provide a better understanding and insight for experienced fermenters.Readers will find detailed information on the fermentation of vegetables; alcoholic sugars (meads, wines and ciders); tonic soups, milk, cereals and starchy tubers; beer and other alcoholic beverages based on cereals; beans; seeds; fish; fish; meat; and eggs; and eggs, as well as growing mold crops and using fermentation in the production of agriculture,.The first ever guide of its kind, Katz wrote what will undoubtedly become a fundamental book in food literature.
Sandor Ellix Katz – The Art of Fermentation : An In-Depth Exploration of Essential Concepts and Processes from Around the World – Free
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