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The Art of Fermentation Press Release

The Art of Fermentation Press Release

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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. Foreword by Michael Pollan.
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. Foreword by Michael Pollan.

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Published by: Chelsea Green Publishing on Jan 24, 2012
Copyright:Attribution Non-commercial

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01/24/2012

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$39.95 • Hardcover
7 x 10 • 496 pages Two-color illustrations throughout32 pp color insert
ISBN 9781603582865
Pub Date: June 12, 2012
An In-Depth Exploration of EssentialConcepts and Processes fromAround the World
Sandor Ellix KatzForeword by Michael Pollan
Fermenaion revivalis Sandor Kaz has inspired counless housands o rediscover he ancien ar o ermenaion, and wih
Te Art o Fermentation
he oers he mos comprehensive and defniive guideo do-i-yoursel home ermenaion ever published.Kaz presens he hisory, conceps, and processes behind ermenaion in ways simple enough o guidea reader hrough heir frs experience making sauerkrau or yogur, ye in-deph enough o providegreaer undersanding and insigh or experienced ermenos.Readers will fnd deailed inormaion on ermening vegeables; sugars ino alcohol (meads, wines, andciders); sour onic beverages; milk; grains and sarchy ubers; beers (and oher grain-based alcoholic beverages); beans; seeds; fsh; mea; and eggs, as well as growing mold culures, and using ermenaionin agriculure, ar, and energy producion, and commerce.Te frs-ever guide o is kind, Kaz has writen wha will undoubedly become a oundaional book inood lieraure.
The Art of Fermentation
For author events contact Jenna Dimmick Stewart
 jstewart@chelseagreen.com802.295.6300 ext.120
For media inquiries contactShay Totten
stotten@chelseagreen.com802.295.6300 ext.125
The Art of Fermentation
is much more than a cookbook…Sure, it tells you how to do it, butmuch more important, it tells you what it means, and why an act as quotidian and practical asmaking your own sauerkraut represents nothing less than a way of engaging with the world… To ferment your own food is to lodge an eloquent protest—of the senses—against thehomogenization of avors and food experiences now rolling like a great, undierentiatedlawn across the globe. It is also a declaration of independence from an economy that wouldmuch prefer we were all passive consumers of its commodities, rather than creators of uniqueproducts expressive of ourselves and the places where we live.
Michael Pollan, from the Foreword
Tis is, quie simply, he fnes book on ermenaion available. I is comprehensive,erudie, and surprisingly proound.
Ken Albala
 , Food Hisorian and Coauhor o 
Te Lost Arts o Hearth
and
Home:Te Luddite’s Guide to Domestic Sel-Sufciency
Digital Press Kit:http://media.chelseagreen.com/the-art-of-fermentation
Sandor Kaz has proven himsel o be he king o ermenaion wih his new book, anexhausive ye very readable compendium o ermenaion wisdom and echniques romaround he world. A mus-have in he library o anyone ineresed in ood and nuriion.
Sally Fallon Morell, President
 , Te Weson A. Price Foundaion

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