04607cam a2200805 4500 598997744 TxAuBib 20220602120000.0 ||||||s2012||||||||||||||||||||||||und|u 9781603583640 1603583645 B0083JQCF2 Amazon B0083JQCF2 Amazon B0083JQCF2 Amazon be0ebe8d-b173-416a-a0c9-a1ed8c2bebd2 OverDrive (Reserve ID) 1970335 OverDrive (Product ID) TxAuBib Katz, Sandor Ellix. The Art of Fermentation [OverDrive] : New York Times Bestseller. Chelsea Green Publishing, 2012. kombucha. Miso. Vegetarian. tempeh. best fermentation book. best book fermentation. best cookbook. do it yourself. Pickle. sauerkraut. wild yeast. koji. Format: OverDrive OverDrive Read. vegetable ferments. kefir. sour pickles. mabi. Format: OverDrive Kindle Book. Preserving. noma. ball home canning. food storage. food ethnographic. kimchi. DIY. gift for foodie. Sandor Katz. canning freezing. fruits. brining. whey. james beard award. kvass. fermentation hot sauce. tepache. Format: OverDrive Adobe EPUB eBook, Filesize: 28MB. home canning books. noni. new york times bestseller. Reference. Health & Fitness. Cooking & Food. HTML:<p><strong>"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</strong></p> <p><strong>The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...!</strong></p> <p>Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, 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.</p> <p>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.</p> <p>With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself.</p> <p>Readers will find detailed information on 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, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first—and only—of its kind.</p>. Nonfiction. Media Type: eBook. Importer Version: 2014-01-08.01 Import Date: 2022-07-31 20:00:03. Pollan, Michael,. https://samples.overdrive.com/art-of-fermentation?.epub-sample.overdrive.com Excerpt (Adobe EPUB eBook) https://samples.overdrive.com/art-of-fermentation?.epub-sample.overdrive.com Excerpt (Kindle Book) https://samples.overdrive.com/art-of-fermentation?.epub-sample.overdrive.com Excerpt (OverDrive Read)