The Art of Fermentation (inbunden)
Format
Inbunden (Hardback)
Språk
Engelska
Antal sidor
528
Utgivningsdatum
2012-06-14
Utmärkelser
Winner of The James Beard Foundation Award: Reference & Scholarship 2013 (United States); Winner of Most Popular Cookbooks of 2014 - Powell's Books 2014 (United States); Runner-up for New York Boo
Förlag
Chelsea Green Publishing Co
Medarbetare
Pollan, Michael
Illustratör/Fotograf
32 Pages of Color Illustrations
Illustrationer
32 Pages of Color Illustrations
Dimensioner
244 x 188 x 41 mm
Vikt
1271 g
Antal komponenter
1
Komponenter
,
ISBN
9781603582865
The Art of Fermentation (inbunden)

The Art of Fermentation

An In-Depth Exploration of Essential Concepts and Processes from Around the World

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Inbunden Engelska, 2012-06-14
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Fermentation revivalist Sandor Katz has inspired countless thousands to rediscover the ancient art of fermentation, and with The Art of Fermentation he offers the most comprehensive and definitive guide to do-it-yourself home fermentation ever published. Katz presents the history, concepts and processes behind fermentation in ways simple enough to guide a reader through their first experience makeing sauerkraut or yogurt, yet in-depth enough to provide greater understanding and insight for experienced fermentors. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic berages, milk, grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; fish; meat; and eggs, as well as growing mould cultures, and using fermentation in agriculture, art, and energy production, and commerce. The first ever guide of its kind, Katz has written what will undoubtedly become a foundational book in food literature.
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Kundrecensioner

Det finns 2 recensioner av The Art of Fermentation. Har du också läst boken? Sätt ditt betyg »
  1. Superintressant!
    Nils Fabian Tholin, 12 februari 2016

    Jag har lyssnat på "The art of fermentation" som ljudbok, men författaren själv (antar jag) som uppläsare. Man blir verkligen sugen på att testa! Väldigt mycket inspiration och information och i god proportion.

  2. Här står allt!
    Folke Günther, 3 februari 2014

    Denna bok tar upp allt (så vitt jag vet) om olika jäsningsprocesser, från surdeg till mixmaltering! Verkligen att rekommendera för självhushållaren som vill kunna göra allt själv!

Visa alla 2 recensioner

Fler böcker av Sandor Ellix Katz

Recensioner i media

"Sandor Katz is the master of fermentation. His new book is the definitive manual of `permaculture cuisine'... a compendious masterwork that teaches both basic and advanced techniques of these kinds of `live-culture' alchemy" * Permaculture magazine * "A fascinating exploration of food culture and history, as well as a how-to manual for every type of fermentation you could probably imagine" * Juno magazine *

Övrig information

Sandor Ellix Katz, a self-taught fermentation experimentalist, wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods in order to spread the fermentation wisdom he had learned, and demystify home fermentation. Newsweek called it "the fermenting bible". Since the publication of Wild Fermentation, Katz has taught hundreds of fermentation workshops across North America and internationally, taking on a role he describes as a "fermentation revivalist".

Innehållsförteckning

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