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

Przednia okładka
Chelsea Green Publishing, 2012 - 498
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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.

 

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Spis treści

Fermentation as
1
Fermentation and Coevolution
10
Practical Benefits
17
LacticAcidBacteria Vitamin C and Fermented Vegetables KrautChi Basics
25
Fermentation as a Strategy for Energy
32
Wild Fermentation Versus Culturing
39
Salt44
46
Fermenting Sugars into
69
Growing mold
279
Making Tempeh Cooking with Tempeh Propagating Tempeh Spores
305
Acarajé AfroBrazilian Fritters
315
Miso UsingMiso
327
Fermenting Tofu
333
nonFood Applications
387
Bioremediation Waste Management Disposal ofHuman Bodies Fiber and BuildingArts Energy Production MedicinalApplications
411
A Cultural RevivalistManifesto
443

Condiments Himalayan Gundruk and Sinki Considerations for SaltFree
74
Adding Starters to Vegetable Ferments
132
Cooking with Fermented Vegetables
141
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

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Informacje o autorze (2012)

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".

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