The art of fermentation : an in-depth exploration of essential concepts and processes from around the world / Sandor Ellix Katz ; foreword by Michael Pollan
Nonfiction | Chelsea Green Pub. | c2012
Not Available at Adult Nonfiction (DUE 05-21-15)
White River Junction, VT : Chelsea Green Pub., c2012.
xxiii, 498 p., 32 p. of plates : ill. (some col.) ; 25 cm.
"With practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more"--Dust jacket.
Includes bibliographical references and index.
"'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"--Provided by publisher.