The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the WorldWinner 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 understan…

The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World by Katz, Sandor Ellix (2012) Hardcover

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The Art of Fermentation: An In-Depth Exploration of Essential Concepts and Processes from around the World by Katz, Sandor Ellix (2012) HardcoverWinner 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 understan…

L’art de la fermentation

L'art de la fermentationWinner 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 understan…

The Art of Making Fermented Sausages

The Art of Making Fermented SausagesThe majority of books written on making sausages do not tackle the subject of fermented sausages at all. The topic is limited to a statement that this is an advanced field of sausage making which is not recommended for an amateur sausage maker. Well, the main reason for writing this book was that the authors did not share this opinion. On the contrary, they believed that any hobbyist could make wonderful salami at home, if he only knew how. Highl…