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The Art of Fermentation

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The Art of Fermentation
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  1. Beskrivelse

    "The Art of Fermentation" er en omfattende gør-det-selv-guide til fermentering.

    I "The Art of Fermentation" præsenterer Sandor Katz koncepterne og processerne bag fermentering på en simpel måde, der kan guide selv nybegyndere igennem deres første oplevelse med at la... Læs mere

    Udgivelsesdato:
    17-06-2013
    Leveringstid:
    2-4 hverdage
    Bedømmelse:
    (0)
  2. Yderligere info
    Udgivelsesdato:
    17-06-2013
    Sprog:
    Engelsk
    ISBN13:
    9781603582865
    Sidetal:
    528
    Vægt:
    1247
    Højde:
    38
    Bredde:
    156
    Længde:
    234
    Mærkat:
    Bog, hardback
    Format:
    Hardback
    • Forlagets beskrivelse

      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.PRIZES:Winner of James Beard Foundation Book Awards (Reference) 2013Commended for IACP Crystal Whisk Award (Beverage/Ref/Technical) 2013Commended for Books for a Better Life (Cookbook) 2012

    • Bibliotekernes beskrivelse

      Fermentation revivalist Sandor Katz has inspired countless thousands to rediscover the ancient art of fermentation, and with The Art of Fermentation he offers the most comprehensive and definitive guide to do-it-yourself home fermentation ever published. Katz presents the history, concepts and processes behind fermentation in ways simple enough to guide a reader through their first experience makeing sauerkraut or yogurt, yet in-depth enough to provide greater understanding and insight for experienced fermentors.Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic berages, milk, grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; fish; meat; and eggs, as well as growing mould cultures, and using fermentation in agriculture, art, and energy production, and commerce. The first ever guide of its kind, Katz has written what will undoubtedly become a foundational book in food literature.

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