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Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation (DIY)

Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation (DIY)

Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation (DIY)
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Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation (DIY) Hardback - 2017 - 3rd Edition

by Katz, Sandor Ellix

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Details

  • Title Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation (DIY)
  • Author Katz, Sandor Ellix
  • Binding Hardback
  • Edition number 3rd
  • Edition 3
  • Condition New
  • Pages 128
  • Volumes 1
  • Language ENG
  • Publisher Microcosm Pub
  • Publication date 2017-07-12
  • Illustrated Yes
  • Features Bibliography, Illustrated
  • Bookseller's Inventory # ING9781621068723
  • ISBN 9781621068723 / 1621068722
  • Weight 0.55 lbs (0.25 kg)
  • Dimensions 6.9 x 5.3 x 0.5 in (17.53 x 13.46 x 1.27 cm)
  • Age range 14 to UP years
  • Grade levels 9 - UP
  • Themes
    • Topical: Health & Fitness
  • Category Cooking / Wine
  • Library of Congress subjects Fermented foods
  • Library of Congress Catalogue Number 2016035244
  • Dewey Decimal Code 664.024
  • Quantity available 9

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From the publisher

A classic beginner's guide to fermenting just about anything.

At last, a new edition of fermentation guru Sandor Katz's first published work, including all new, step-by-step photography. A great introduction to fermenting foods at home, whether you're looking to expand your kitchen repertoire into exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. Includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine. Who knew making tasty, healthy, interesting food could be so simple?

About the author

Sandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called "the fermenting bible"--in order to share the fermentation wisdom he had learned and demystify the process of home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a "fermentation revivalist." Now, in The Art of Fermentation, with a decade more experience behind him, he offers readers the unique opportunity to hear countless stories about fermentation practices. Answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006).

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