The Art of Fermentation () von Sandor Ellix Katz
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1. Fermentation as a Coevolutionary Force
2. Practical Benefits of Fermentation
3. Basic Concepts and Equipment
4. Fermenting Sugars into Alcohol: Meads, Wines, and Ciders
5. Fermenting Vegetables (and Some Fruits Too)
6. Fermenting Sour Tonic Beverages
7. Fermenting Milk
8. Fermenting Grains and Starchy Tubers
9. Fermenting Beers and Other Grain-Based Alcoholic Beverages
10. Growing Mold Cultures
11. Fermenting Beans, Seeds, and Nuts
12. Fermenting Meat, Fish, and Eggs
13. Considerations for Commercial Enterprises
14. Non-Food Applications of Fermentation
Epilogue: A Cultural Revivalist Manifesto
Schlagwörter zu:
The Art of Fermentation von Sandor Ellix Katz - mit der ISBN: 9781603583640
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