Cover of Sandor Ellix Katz, Michael Pollan (FRW): The Art of Fermentation

Sandor Ellix Katz, Michael Pollan (FRW) The Art of Fermentation

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

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English

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Book information

Chelsea Green Pub Co

2012

Hardcover

498

Heavy

290992

978-1-60358-286-5

1-60358-286-X

Fermentation.

Annotation

The Art of Fermentation is the only fermentation guide you'll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation.<br data-mce-fragment="1"><br data-mce-fragment="1">From the novice fermentationist to the experienced practitioner, this book has something in it for everyone. With beautiful illustrations and extended references you will find details on making: fermenting vegetablessugars into alcohol (meads, wines, and ciders)sour tonic beveragesMilkGrains and starchy tubers beers (and other grain-based alcoholic beverages) beans; seeds; nuts fish; meat; and eggs growing mold culturesKimchi, krautkombucha, kefirSandor Katz's award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike!

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