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The Art of Fermentation — ranked audiobook

The Art of Fermentation — ranked audiobook

By Sandor Ellix Katz

Runtime20:16:58
Parts16
Released2020
Spoken inEnglish
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Track list

16 parts
  1. 1 Introduction 00:29:53
  2. 2 Fermentation as a Coevolutionary Force 00:46:36
  3. 3 Practical Benefits of Fermentation 01:01:29
  4. 4 Basic Concepts and Equipment 01:30:41
  5. 5 Fermenting Sugars into Alcohol - Meads, Wines, and Ciders 01:12:39
  6. 6 Fermenting Vegetables (and Some Fruits Too) 02:31:13
  7. 7 Fermenting Sour Tonic Beverages 01:34:46
  8. 8 Fermenting Milk 01:24:37
  9. 9 Fermenting Grains and Starchy Tubers 01:46:37
  10. 10 Fermenting Beers and Other Grain-based Alcoholic Beverages 01:28:07
  11. 11 Growing Mold Cultures 01:22:42
  12. 12 Fermenting Beans, Seeds, and Nuts 01:22:07
  13. 13 Fermenting Meat, Fish, and Eggs 01:31:20
  14. 14 Considerations for Commercial Enterprises 00:48:32
  15. 15 Non-Food Applications of Fermentation 01:18:58
  16. 16 Epilogue - A Cultural Revivalist Manifesto 00:06:41

Keep The Art of Fermentation in your ears from this list — Sandor Ellix Katz’s complete audiobook, free to play.

Named One of the 25 Most Influential Cookbooks From the Last 100 Years by The New York Times The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more…! Winner of the James Beard Foundation Recording Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, 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 even economics, this is primarily a compendium of practical information—how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-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. Listeners will find detailed information on fermenting vegetables; sugars into …

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