The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World

Przednia okładka
Chelsea Green Publishing, 14 maj 2012 - 528

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, 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.

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.

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.

 

Co mówią ludzie - Napisz recenzję

Nie znaleziono żadnych recenzji w standardowych lokalizacjach.

Spis treści

Fermentation as
1
Fermentation and Coevolution
10
Practical Benefits
17
Fermentation as a Strategy for Energy
32
Wild Fermentation Versus Culturing
38
Water
44
AlcoholMaking Vessels andAir Locks
63
Fermenting Sugars into
69
Pâtés and Milks Acorns
313
Miso Using Miso
323
Dawadawa and Related WestAfrican
331
Fermenting Meat
337
Codes Regulations and Licensing
378
NonFood Applications
387
Bioremediation Waste Management Disposal ofHuman Bodies Fiber and BuildingArts Energy Production MedicinalApplications
411
Resources
419

Tej
74
Herbal Elixir Meads Wine from Grapes Cider and Perry SugarBased Country Wines Alcoholic Beverages from Other
92
and Ciders Yeast Simple Mead
128
Adding Starters to Vegetable Ferments
132
Fermenting Sour
147
Tonic Beverages Carbonation Ginger Beer with Ginger Bug Kvass Tepache and Aluá MabíMauby Water Kefir aka Tibicos
174
Fermenting Milk
181
Other Milk Cultures Plant Origins ofMilk Cultures
207
Kefir Viili
230
Beers with Other Herbs
273
Growing Mold
279
Making Tempeh Cooking with Tempeh Propagating Tempeh Spores
305
Glossary
435
Books Cited
443
Endnotes
451
72
457
Index
479
281
488
142
489
409
490
181
495
312
497
415
498
Prawa autorskie

Inne wydania - Wyświetl wszystko

Kluczowe wyrazy i wyrażenia

Informacje o autorze (2012)

Sandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of overlapping interests in cooking, nutrition, and gardening. This book, originally published in 2003, along with his The Art of Fermentation (2012) and the hundreds of fermentation workshops he has taught around the world, have helped to catalyze a broad revival of the fermentation arts. Newsweek called Wild Fermentation "the fermenting Bible," and The New York Times calls Sandor “one of the unlikely rock stars of the American food scene.” For more information, check out his website www.wildfermentation.com.

Informacje bibliograficzne