The Art of Fermentation

Sandor Ellix Katz (Autor) Edição em Inglês
    The Art of Fermentation_0
    The Art of Fermentation
    • Resumo
    • Detalhes do artigo
    • Garanties
    • Acessórios incluídos
    • Editor Chelsea

      Ver todas as características

    • 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... Ver mais

    • 39 €
      35,10 €

      Em loja

      Levantamento gratuito

      Ver disponibilidade em loja

      Ver todas as opções e detalhes de entrega
    • Satisfeito
      ou reembolsado
    • SPV Fnac
      7 dias por semana
    • Devoluções
      gratuitas em loja
    • Pagamentos
      Seguros
    • Levantamento
      gratuito em loja

    1 oferta especial The Art of Fermentation

    • Vantagem Aderente: 10% Desconto imediato
    10% desconto imediato em livros
    O Cartão Fnac dá-te 10% desconto imediato sobre o preço de editor, não acumulável com outras promoções.

    Descrição The Art of Fermentation

    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.

    Resumo The Art of Fermentation

     

    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.

    Características detalhadasThe Art of Fermentation

    • Autor Sandor Ellix Katz
    • Editor Chelsea
    • EAN 978-1603582865
    • ISBN 9781603582865
    • Nº Páginas 528
    • Encadernação Hardback
    • Temática Culinária e Vinhos - Faça Você Mesmo

    CARACTERÍSTICAS DO EBOOK

    QUE FORMATO PARA O MEU EBOOK?

    OUTRAS OBRAS de Sandor Ellix Katz

    Ver também