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Book Cover
Author Katz, Sandor Ellix, 1962-

Title The art of fermentation : an in-depth exploration of essential concepts and processes from around the world / Sandor Ellix Katz ; foreword by Michael Pollan.

Imprint White River Junction, Vt. : Chelsea Green Pub., c2012.


Location Call No. Status
 GDL Central Library Non-Fiction    664.024 KAT    Available
Description xxiii, 498 p., 32 p. of plates : ill. (some col.) ; 25 cm.
Bibliography Includes bibliographical references and index.
Summary "Katz presents the concepts and processes behind fermentation in ways simple enough to guide a reader through their first experience making sauerkraut or yogurt, yet in-depth enough to provide greater understanding and insight for experienced fermentos. Readers will find detailed information on fermenting vegetables; meads, wines, and ciders; beers and other grain-based alcoholic beverages; sour tonic beverages; milk; grains and starchy tubers; beans and seeds; fish, meat, and eggs, as well as growing mold cultures and using fermentation in agriculture, art, energy production, and commerce"--Book jacket.
Subject Fermentation
Fermented foods.
ISBN 9781603582865 (hardback)
160358286X (hardback)

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