CD Audiobook
The art of fermentation [sound recording] / Sandor Ellix Katz ; [foreword by Michael Pollan].
Record details
- ISBN: 1452612021 (s.r.)
- ISBN: 9781452612027 (s.r.)
- Physical Description: 16 sound discs (20.5 hr.) : digital ; 4 3/4 in.
- Publisher: [Old Saybrook, Conn.] : Tantor Audio, p2013.
Content descriptions
| General Note: | Compact discs. Unabridged. In permanent container. |
| Participant or Performer Note: | Read by Sean Crisden. |
| Immediate Source of Acquisition Note: | LSC 68.19 |
Search for related items by subject
| Subject: | Fermentation. Fermented foods. Audiobooks. |
Available copies
- 0 of 1 copy available at Tsuga Consortium.
Holds
- 0 current holds with 1 total copy.
Other Formats and Editions
Show Only Available Copies
| Location | Call Number / Copy Notes | Barcode | Shelving Location | Status | Due Date |
|---|---|---|---|---|---|
| Lakeshore Branch | CD 664.024 Kat | 31681002786945 | CDNONFIC | In process | - |
- Baker & Taylor
Provides guidelines for fermenting different types of foods to make products such as sauerkraut, yogurt, and sourdough bread, along with explanations of basic concepts, descriptions of non-food applications, and advice for starting a business. - Ingram Publishing Services
From Sandor Ellix Katz, the bestselling author of Wild Fermenation, comes the definitive guide to do-it-yourself home fermentation. - Ingram Publishing Services
The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Ellix Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide listeners through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information-how the processes work, parameters for safety, techniques for effective preservation, troubleshooting, and more.Featuring a foreword by Michael Pollan, The Art of Fermentation provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Listeners will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first-and only-of its kind.
