Authors: Sandor Ellix Katz
Published: 2018
Publishing House: Probe
ISBN: 9788871068404
Language: Italian and English
Beloved by enthusiasts and professionals alike, this guide offers: the history, physical mechanisms and chemical transformations behind fermentation, with examples drawn from the traditions of every place and time; everything you need to get started-from basic equipment to ideal climatic and environmental conditions; clear, detailed information with step-by-step instructions and recipes for fermenting fruits and vegetables, milk and dairy products, starchy grains and tubers, legumes and seeds…. and obtain mead, wine and cider, cheese and dairy products, beers, spirits and sparkling beverages; practical advice on how to ferment responsibly, hygienically and safely, and how to store your own fermented products. The book also provides an overview of the non-food application areas of fermentation: from agriculture to waste management, from medicine to art. The introduction is by Michael Pollan, one of the best-known voices in inquiries into the dangers of the industrial food chain and for his studies in food and health.
