{{ 'fb_in_app_browser_popup.desc' | translate }} {{ 'fb_in_app_browser_popup.copy_link' | translate }}

{{ 'in_app_browser_popup.desc' | translate }}

MENU CART {{currentCart.getItemCount()}}
[eBook] The Art of Fermentation - An In-Depth Exploration of Essential Concepts and Processes from around the World by Sandor Ellix Katz

[eBook] The Art of Fermentation - An In-Depth Exploration of Essential Concepts and Processes from around the World by Sandor Ellix Katz

RM10.00
{{shoplineProductReview.avg_score}} {{'product.product_review.stars' | translate}} | {{shoplineProductReview.total}} {{'product.product_review.reviews' | translate}}
{{amazonProductReview.avg_rating}} {{'product.product_review.stars' | translate}} | {{amazonProductReview.total_comment_count}} {{'product.product_review.reviews' | translate}}
Quantity Product set quantity
Sign in/up now
Add to Wishlist
Sign in/up now
The maximum quantity per submit is 99999
This quantity is invalid, please enter a valid quantity.
Sold Out

Not enough stock.
Your item was not added to your cart.

Not enough stock.
Please adjust your quantity.

{{'products.quick_cart.out_of_number_hint'| translate}}

{{'product.preorder_limit.hint'| translate}}

Limit {{ product.max_order_quantity }} per order.

Only {{ quantityOfStock }} item(s) left.

Please message the shop owner for order details.
Sign in/up now
Add to Wishlist
Sign in/up now

Description

Winner 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 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.

With two-color illustrations and extended resources, this book 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.

Readers 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.

Payment and delivery:
1. Please provide your EMAIL address in “message:” during checkout.
2. The download link will be emailed to you after payment has been confirmed.

🔥 Only soft copy of ebook will be delivered. No Hard copy.
🔥 All files will be delivered through Google Drive.
🔥 Lifetime Access

Kindly PM us if you are looking for other ebooks.
Have fun! Happy reading.

Customer Reviews

{{'product.product_review.no_review' | translate}}

Related Products