Produktart
Zustand
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Verkäuferbewertung
Verlag: Chelsea Green Publishing 2012-06-07, White River Junction, Vt., 2012
ISBN 10: 160358286XISBN 13: 9781603582865
Anbieter: Blackwell's, London, Vereinigtes Königreich
Buch
hardback. Zustand: New. Language: ENG.
Verlag: White River Junction, Vermont, Chelsea Green Publishing, ,, 2016
ISBN 10: 160358286XISBN 13: 9781603582865
Anbieter: Antiquariat Orban & Streu GbR, Frankfurt am Main, Deutschland
Buch
10th printing, gr.8°, XXIII, 498 S. s/w-Illustr. im Text und zahlr. Farb-Abb. auf Tafelseiten, Text: englisch, braunroter original Pappband mit goldener Rückenbeschriftung, an der vorderen Rückenkante ein zarter Wasser- oder feuchtigkeitsrand (aber ohne jegliche beeinträchtigung), sonst - bis auf den fehlenden Schutzumschlag - ein schönes, textsauberes Exemplar und die Mängel natürlich im Preis berücksichtigt DAS Standardwerk zum Thema! New York Times Bestseller. Sprache: Englisch.
Verlag: Chelsea Green Publishing UK Mai 2012, 2012
ISBN 10: 160358286XISBN 13: 9781603582865
Anbieter: AHA-BUCH GmbH, Einbeck, Deutschland
Buch
Buch. Zustand: Neu. Neuware - ''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 eveneconomics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With full-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'--.
Verlag: Chelsea Green Publishing, 2015
ISBN 10: 160358286XISBN 13: 9781603582865
Anbieter: moluna, Greven, Deutschland
Buch
Zustand: New. 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 experienc.