The art of fermentation
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An in-depth exploration of fermentation concepts and processes from around the world. Practical information for fermenting vegetables, fruits, grains, milk, legumes, meats, and much more.
Number of pages: 540
Format: epub
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Description
The Art of Fermentation is the most comprehensive and definitive guide to home fermentation published to date. This work introduces us to the history, scientific concepts, and basic processes of this wonderful technique, with enough simplicity for the reader to make sauerkraut or yogurt for the first time, yet with the necessary depth to expand the knowledge of even the most experienced fermenters. The Art of Fermentation contains detailed information on the fermentation of vegetables, dairy products, grains, tubers, legumes, seeds, fish, meat, and eggs; instructions for making meads, wines and ciders, beers and other grain-based alcoholic beverages, as well as sour tonic drinks; and even details on preparing mold cultures and the application of fermentation in agriculture, art, energy production, and commerce. A unique work in its field destined to become a classic of culinary literature.
Number of pages: 540
The download link will be sent to your email address after purchase.
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