Label: $28.50
| Condition: |
Label Unique: A new, unread, unused book in steady situation with no lacking or broken pages. Peek the vendor’s |
Structure: | Hardcover |
| Language: | English | E-newsletter Year: | 2012 |
| ISBN: |
9781603582865 |
| Product Details | |
| Winner of the 2013 James Beard Foundation E book Award for Reference and Scholarship, and a Unique York Times bestseller, The Art of Fermentation is the most complete manual to raise out-it-your self house fermentation ever printed. Sandor Katz gifts the ideas and processes in the befriend of fermentation in ways which would possibly perhaps well very neatly be straightforward sufficient to manual a reader by their first abilities making sauerkraut or yogurt, and in-depth sufficient to compose bigger realizing and perception for knowledgeable practitioners. Whereas Katz expertly contextualizes fermentation referring to natural and cultural evolution, neatly being and vitamin, and even economics, here’s basically a compendium of functional information–how the processes work; parameters for safety; strategies for efficient preservation; troubleshooting; and more. With two-color illustrations and prolonged sources, this book offers obligatory wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food enthusiasts of any variety who are looking out to construct a deeper realizing and appreciation for arguably the oldest create of food preservation, and share of the roots of culture itself. Readers will uncover detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); bitter tonic beverages; milk; grains and starchy tubers; beers (and other grain-basically based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, moreover growing mildew cultures, the usage of fermentation in agriculture, art, and energy manufacturing, and concerns for commercial enterprises. Sandor Katz has presented what is going to surely live a classic in food literature, and is the most principal–and only–of its variety. | |
| Product Identifiers | |
| Author | Chelsea Inexperienced Pharmacy Publishing |
| ISBN-10 | 160358286x |
| ISBN-13 | 9781603582865 |
| eBay Product ID (ePID) | 111141889 |
| Product Key Positive factors | |
| Structure | Hardcover |
| E-newsletter Year | 2012 |
| Language | English |
| Dimensions | |
| Weight | 44.4 Oz19459027] |
| Width | 7.4in. |
| Height | 1.6in. |
| Dimension | 9.8in. |
| Extra Product Positive factors | |
| Dewey Edition | 23 |
| Foreword by | Michael Pollan |
| Illustrated | Yes |
| Dewey Decimal | 664/.024 |
| Copyright Date | 2012 |
| Creator | Sandor Ellix Katz |
| Sequence of Pages | 528 Pages |
| Lc Classification Number | Tp371.44 |
| E-newsletter Date | 2012-05-14 |
| Opinions | ” The Art of Fermentationis a considerable testimony to the unbelievable passion that Sandor Katz has for all issues fermentative. History, science, and straightforward how-to wisdom are woven collectively on this wide roam by the improbable diversity of foods and beverages which would possibly perhaps well very neatly be based upon fermentation.” –Dr. Charlie Bamforth, Professor, Division of Meals Science and Technology, University of California, Davis and author of Meals, Fermentation and Microorganisms, “This is, rather simply, the finest book on fermentation on hand. It’s far complete, erudite, and surprisingly profound. Sandor Katz is the guru of a sizable and growing tribe of fermentation followers and this book will awaken you to the thrilling world of benign micro organism all the intention by us. No longer only raise out they offer us with pickles, cheese, bread, alcohol – but our existence is reckoning on micro organism and they deserve our reverence and recognize.”–Ken Albala, Meals Historian and Coauthor of The Misplaced Arts of Fireplace and Home: The Luddite’s Details to Home Self-Sufficiency, ” The Art of Fermentation is intention more than a cookbook…Sure, it tells you study the intention to raise out it, but intention more principal, it tells you what it methodology, and why an act as quotidian and functional as making your possess sauerkraut represents nothing no longer as a lot as a intention of enticing with the arena. Or moderately, with several different worlds, each nested for the interval of the opposite: the invisible world of fungi and micro organism; the neighborhood by which you live; and the economic food machine that is undermining the neatly being of our our bodies and the land. This would possibly perhaps seem love a sizable recount for a crock of sauerkraut, but Sandor Katz’s imprint fulfillment on this book is to persuade you of its fact. To ferment your possess food is to lodge an eloquent issue-of the senses-against the homogenization of flavors and food experiences now rolling love a pleasurable, undifferentiated lawn across the globe. It will most doubtless be a declaration of independence from an economic system that would a lot lift we had been all passive buyers of its commodities, in decision to creators of unprecedented merchandise expressive of ourselves and the locations the keep we live.” –Michael Pollan, from the Foreword, ” The Art of Fermentation appeals to our personal and main neatly being, with a totally enticing account of untamed, tamed, and unaccounted-for microorganisms. Based totally on theory, science, and functional observations, Sandor Katz casts hundreds of dots onto the pages for us to join with our possess experiences and pursuits. There are issues he writes on this book which would possibly perhaps well very neatly be related to everyone. Whether we’re at warfare or peace with the little creatures we call microorganisms, we are in a position to no longer relieve but waste that they’re the building blocks of the communities we bump into as organisms. His obsession with ferment is contagious. With the flip of a online page or no longer it’s straightforward to uncover oneself discovering our possess personal roam embedded on this totally enticing book.” –Charlie Papazian, author of The Total Pleasure of Homebrewing and a great deal of other books on beer, ” The Art of Fermentationis an unprecedented book, and a resounding work of passion and scholarship. It lays the inspiration for fermenting all forms of foods, and whoever reads this is in a position to perhaps well honest be in a inform to barter any recipe for ferments (and conquer any lingering anxiety about fermentation) with impunity. I’m so impressed – and in a inform to originate up! Thanks, Sandor Katz.” –Deborah Madison, author of Vegetarian Cooking for Everyoneand Local Flavors, Library Journal-“This is rarely any longer a line-by-line recipe cookbook, but it completely contains detailed instructions on fermenting (or growing by skill of fermentation) almost every that it’s seemingly you’ll perhaps well well think food or beverage. After a foreword by Michael Pollan, Katz ( Wild Fermentation) explores the scientific basis of fermentation, then supplies miniature print for growing all the issues from yogurts to prosciutto to wines, beer, and kombucha. He emphasizes how fermentation influenced human development. Frail to preserve food, it affected human biology in disclose that contributors might perhaps perhaps well eat foods that can perhaps well well be toxic in any other case, and it had an impact on world human culture as a reflection of indigenous cultural identity. Merely attach, fermentation lets in lactic acid micro organism naturally discovered in the air to overcome and exclude micro organism which would possibly perhaps well very neatly be inappropriate to folks, and it increases safe chemical substances, equivalent to vitamins, in the technique. There might perhaps be represent share of instruments, containers, and processes; along with piquant electron microscope photos of micro organism, which raise a sense of wonder on the unseen world of fermentation. VERDICTKatz takes fermentation down to the molecular level whereas retaining it conversational and accessible to the generalist. Fermentation foodies will most doubtless be contented.”, “Sandor Katz has captured the essence of fermentation on this new book, which bubbles over with scientific, historic, and functional information about humankind’s first biotechnology and earth’s first energy source. The mystery and sensory entice of naturally fermented merchandise starting from fruit, honey, milk, all formula of starchy grain, tuber and stalk–even fish and meat–are laid bare and enthusiastically and lucidly introduced to life for both epicure and the raise out-at-homer.” –Patrick E. McGovern, Scientific Director, Biomolecular Archaeology Laboratory, University of Pennsylvania Museum, and author of Normal Wine and Uncorking the Previous, “Sandor Katz has confirmed himself to be the king of fermentation with this new book, an exhaustive yet very readable compendium of fermentation wisdom and techniques from across the arena. A must-salvage in the libraries of anyone drawn to food and vitamin.” –Sally Fallon Morell, President, The Weston A. Label Foundation, “Sandor Katz has already woke up more folks to the diversity and deliciousness of fermented foods than any other single person has over the final century. Whenever you rely on on the arena by the contemporary eyes of such a genius, there might perhaps be rarely such a thing as a going befriend to the tasteless world you had beforehand occupied. The Art of Fermentationis a wonder–so rich in its information and so functional in its utility. This book will most doubtless be a classic for the subsequent millennium.” –Gary Paul Nabhan, author of Renewing The usa’s Meals Traditionsand Desolate tract Terroir, “The absolute best Helpful resource Details You Will Ever Need.”–Jenn Garbee, Louisiana Weekly |
| Lccn | 2011-052014 |
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