ISBN: 9781603582865 - the art of fermentation: with practical information on fermenting vegetables, fruits, grains, milk, beans, meats, and more (chelsea green publishing co) (35 Ergebnisse)

Hardcover. Zustand: Fair. Illustrated. With dust jacket. The item might be beaten up but readable. May contain markings or highlighting, as well as stains, bent corners, or any other major defect, but the text is not obscured in any way.

Hardcover. Zustand: Very Good. Illustrated. With dust jacket. It's a well-cared-for item that has seen limited use. The item may show minor signs of wear. All the text is legible, with all pages included. It may have slight markings and/or highlighting.

Zustand: Very Good. Former library copy. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: New.

Hardback. Zustand: New. Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times'.The high priest of fermentation theory' the Guardian'Sandor Katz's teachings and writings on fermentation have changed lives around the world.' Dan Saladino, The Food Programme BBCThe bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York TimesInternational New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwideNew York Times bestseller The Art of Fermentation is the only fermentation guide you'll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone.With beautiful illustrations and extended references you will find details on making: fermenting vegetablessugars into alcohol (meads, wines, and ciders)sour tonic beveragesMilkGrains and starchy tubers beers (and other grain-based alcoholic beverages) beans; seeds; nuts fish; meat; and eggs growing mold culturesKimchi, krautkombucha, kefirSandor Katz's award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike.…

HRD. Zustand: New. New Book. Shipped from UK. Established seller since 2000.

Hardcover. Zustand: Near fine. very good +. second printing. 8 x 10 in. 498 pp. Paper boards. Condition is NEAR FINE ; like near new on all points. Text spotless. DJ is VERY GOOD+ ; very clean, minimal wear. Cook. Stax.

Hardcover. Zustand: Good. Our good condition books are generally good for reading but not for gifting or collecting. They could have imperfections such as creasing, fanning, inscriptions, margin notes, yellowing, staining on edge or cover or pages, bumps, scuffs, etc etc (sometimes multiple of these). It's a wide category that encompasses anything that isn't almost-new down to anything that is slightly better than poor. We would NOT recommend gifting Good books - these should be considered reading copies. Our books are dispatched from a Yorkshire former cotton mill. We list via barcode/ISBN so please note that the images are stock images and may not be the exact copy you receive, furthermore the details about edition and year might not be accurate as many publishers reuse the same ISBN for multiple editions and as we simply scan a barcode or enter an ISBN we do not check the validity of the edition data when listing. If you're looking for an exact edition please don't order (at least not without checking with us first, although we don't always have time to check). We aim to dispatch prompty, the service used will depend on order value and book size. We can ship to most countries, see our shipping policies. Payment is via Abe only.…

Hardcover. Zustand: New. Brand new book, sourced directly from publisher. Dispatch time is 24-48 hours from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Zustand: New. 2012. Hardcover. Num Pages: 528 pages, 32 Pages of Color Illustrations. BIC Classification: TDCT; WBW. Category: (G) General (US: Trade). Dimension: 192 x 249 x 39. Weight in Grams: 1286. . . . . .

hardcover. Zustand: New. Brand new book, sourced directly from publisher. Dispatch time is 6-7 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Zustand: New. 2012. Hardcover. Num Pages: 528 pages, 32 Pages of Color Illustrations. BIC Classification: TDCT; WBW. Category: (G) General (US: Trade). Dimension: 192 x 249 x 39. Weight in Grams: 1286. . . . . . Books ship from the US and Ireland.

Hardback. Zustand: New. Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times'.The high priest of fermentation theory' the Guardian'Sandor Katz's teachings and writings on fermentation have changed lives around the world.' Dan Saladino, The Food Programme BBCThe bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York TimesInternational New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwideNew York Times bestseller The Art of Fermentation is the only fermentation guide you'll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone.With beautiful illustrations and extended references you will find details on making: fermenting vegetablessugars into alcohol (meads, wines, and ciders)sour tonic beveragesMilkGrains and starchy tubers beers (and other grain-based alcoholic beverages) beans; seeds; nuts fish; meat; and eggs growing mold culturesKimchi, krautkombucha, kefirSandor Katz's award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike.…

Zustand: New. pp. 528.

hardcover. Zustand: New. Brand New. hardcover.

Zustand: New.

Zustand: New. In English.

Zustand: As New. Unread book in perfect condition.

Hardcover. Zustand: New. Special order direct from the distributor.

Hardcover. Zustand: New. Brand new book, sourced directly from publisher. Dispatch time is 9-10 days from our warehouse. Book will be sent in robust, secure packaging to ensure it reaches you securely.

Paperback. Zustand: Very Good. Named One of the 25 Most Influential Cookbooks From the Last 100 Years byThe New York Times The high priest of fermentation theorythe Guardian Sandor Katzs teachings and writings on fermentation have changed lives around the world.Dan Saladino, The Food Programme BBC The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York Times International New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwide New York Times bestseller The Art of Fermentation is the only fermentation guide youll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone. With beautiful illustrations and extended references you will find details on making: fermenting vegetablessugars into alcohol (meads, wines, and ciders)sour tonic beveragesMilkGrains and starchy tubersbeers (and other grain-based alcoholic beverages)beans; seeds; nutsfish; meat; and eggsgrowing mold culturesKimchi, krautkombucha, kefir Sandor Katzs award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike! The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.…

Hardcover. Zustand: Brand New. 528 pages. 10.00x7.50x1.75 inches. In Stock.

Zustand: Very Good. The art of fermentation - Sandor Ellix Katz ; foreword by Michael Pollan.

Zustand: New. pp. 528.

Hardcover. Zustand: Brand New. 528 pages. 10.00x7.50x1.75 inches. In Stock.

Hardcover. Zustand: Brand New. 528 pages. 10.00x7.50x1.75 inches. In Stock.

Zustand: NEW.

Hardback. Zustand: New. Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times'.The high priest of fermentation theory' the Guardian'Sandor Katz's teachings and writings on fermentation have changed lives around the world.' Dan Saladino, The Food Programme BBCThe bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms. The New York TimesInternational New York Times bestseller, translated into 10 languages and over a quarter of a million copies sold worldwideNew York Times bestseller The Art of Fermentation is the only fermentation guide you'll ever need! In this book, fermentation revivalist Katz contextualises fermentation in terms of biological and cultural evolution, gut health, immunity, nutrition and even economics. Here, you will find the A to Z of everything you need to know about fermentation. From the novice fermentationist to the experienced practitioner, this book has something in it for everyone.With beautiful illustrations and extended references you will find details on making: fermenting vegetablessugars into alcohol (meads, wines, and ciders)sour tonic beveragesMilkGrains and starchy tubers beers (and other grain-based alcoholic beverages) beans; seeds; nuts fish; meat; and eggs growing mold culturesKimchi, krautkombucha, kefirSandor Katz's award-winning writing and in-depth knowledge as a fermentation revivalist guarantees that this book will remain a classic in food writing and the first guide of its kind. Perfect for cooks, food lovers, fermentation enthusiasts, farmers and foragers alike.…

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'--.…

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.