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Editore: Chelsea Green Publishing, 2006
ISBN 10: 1933392118ISBN 13: 9781933392110
Da: SecondSale, Montgomery, IL, U.S.A.
Libro
Condizione: Good. Item in good condition. Textbooks may not include supplemental items i.e. CDs, access codes etc.
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Editore: Chelsea Green Publishing, 2021
ISBN 10: 1645020347ISBN 13: 9781645020349
Da: Bookmonger.Ltd, HILLSIDE, NJ, U.S.A.
Libro
hardcover. Condizione: Good. Bumps on corners*.
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Editore: Chelsea Green Publishing Company, 2020
ISBN 10: 1645020215ISBN 13: 9781645020219
Da: ThriftBooks-Dallas, Dallas, TX, U.S.A.
Libro
Hardcover. Condizione: Good. No Jacket. Pages can have notes/highlighting. Spine may show signs of wear. ~ ThriftBooks: Read More, Spend Less 1.15.
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Editore: Gaia Ediciones, 2023
ISBN 10: 8484459853ISBN 13: 9788484459859
Da: Housing Works Online Bookstore, New York, NY, U.S.A.
Libro
Condizione: Very Good. Minimal wear to cover. Pages clean and binding tight. Shelfwear. Bumped edges. Minor Exterior Wear. Pages clean. Binding tight. Hardcover.
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Editore: Chelsea Green Publishing, 2003
ISBN 10: 1931498237ISBN 13: 9781931498234
Da: St Vincent de Paul of Lane County, Eugene, OR, U.S.A.
Libro
Condizione: Good. paperback 100% of proceeds go to charity! Good condition with all pages in tact. Item shows signs of use and may have cosmetic defects.
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Editore: Microcosm Publishing, 2017
ISBN 10: 1621068722ISBN 13: 9781621068723
Da: Goodwill, Brooklyn Park, MN, U.S.A.
Libro
hardcover. Condizione: VeryGood. Cover/Case has some rubbing and edgewear. Access codes, CD's, slipcovers and other accessories may not be included.
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Editore: Microcosm Publishing, 2011
ISBN 10: 1934620173ISBN 13: 9781934620175
Libro Prima edizione
Trade Paperback. Condizione: Near Fine. First Edition. Light shelfwear, else Fine, tight uncreased spine.
Editore: Microcosm Publishing, 2017
Da: Ergodebooks, Houston, TX, U.S.A.
Hardcover. Condizione: new. A classic beginner's guide to fermenting just about anything.At last, a new edition of fermentation guru Sandor Katz's first published work, including all new, step-by-step photography. A great introduction to fermenting foods at home, whether you're looking to expand your kitchen repertoire into exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. Includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine. Who knew making tasty, healthy, interesting food could be so simple?.
Editore: Lyons Press, 2010
ISBN 10: 0762755482ISBN 13: 9780762755486
Da: GreatBookPrices, Columbia, MD, U.S.A.
Libro
Condizione: New.
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Editore: Gaia Ediciones, 2012
ISBN 10: 8484454576ISBN 13: 9788484454571
Da: Ammareal, Morangis, Francia
Libro
Softcover. Condizione: Très bon. Edition 2012. Ammareal reverse jusqu'à 15% du prix net de cet article à des organisations caritatives. ENGLISH DESCRIPTION Book Condition: Used, Very good. Edition 2012. Ammareal gives back up to 15% of this item's net price to charity organizations.
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Editore: Chelsea Green Publishing, 2024
ISBN 10: 164502248XISBN 13: 9781645022480
Da: GreatBookPrices, Columbia, MD, U.S.A.
Libro
Condizione: New.
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Editore: Microcosm Publishing, 2011
ISBN 10: 1934620173ISBN 13: 9781934620175
Da: GF Books, Inc., Hawthorne, CA, U.S.A.
Libro
Condizione: Good. Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. 0.2.
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Editore: Chelsea Green Publishing, 2016
ISBN 10: 1603586288ISBN 13: 9781603586283
Da: Books Unplugged, Amherst, NY, U.S.A.
Libro
Condizione: Good. Buy with confidence! Book is in good condition with minor wear to the pages, binding, and minor marks within 1.7.
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Editore: Chronicle Books, 2019
ISBN 10: 1452175179ISBN 13: 9781452175171
Da: kelseyskorner, Blaine, WA, U.S.A.
Libro
hardcover. Condizione: Very Good. Hardcover with no markings in good clean condition.
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Editore: Storey Publishing, LLC, 2016
ISBN 10: 161212433XISBN 13: 9781612124339
Da: Strand Book Store, ABAA, New York, NY, U.S.A.
Libro
Paperback. Condizione: Good.
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Editore: Chelsea Green Publishing, 2012
ISBN 10: 160358286XISBN 13: 9781603582865
Da: GF Books, Inc., Hawthorne, CA, U.S.A.
Libro
Condizione: Good. Book is in Used-Good condition. Pages and cover are clean and intact. Used items may not include supplementary materials such as CDs or access codes. May show signs of minor shelf wear and contain limited notes and highlighting. 2.8.
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Editore: Chelsea Green Publishing Company, 2016
Da: Ergodebooks, Houston, TX, U.S.A.
Softcover. Condizione: new. Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists.-The New YorkerThe book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazak?, and so much more!Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the Johnny Appleseed of Fermentation returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.Since its original publication, and aided by Katzs engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, theyve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katzs work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and he has been called one of the unlikely rock stars of the American food scene by The New York Times.This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes, including: Strawberry Kvass African Sorghum Beer Infinite Buckwheat Bread And many more!Updates on original recipes also reflect the authors ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen!"A solid reference library will take you a long way in the fermentation game. By law (or just about), the first book in it should be the recently revised edition of Wild Fermentation by Sandor Katz. It provides know-how, recipes, [and] you-can-do-it spunk."-Wired MagazineMore praise for Sandor Ellix Katz and his books:The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.-Deborah Madison, author of Local FlavorsThe fermenting bible. - NewsweekIn a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives. - Grist.
Editore: Kopp Verlag 27.11.2014., 2014
ISBN 10: 3864451612ISBN 13: 9783864451614
Da: Buchhandlung Bücken, Overath, NRW, Germania
Libro
Hardcover. 2. Auflage Juli 2016. 304 S. Lasst uns lebendige Nahrungsmittel im Einklang mit der Natur herstellen und haltbar machen! Seien Sie bereit für eine Tour de Force durch die Welt der Küche des Gärens und der Lebendkulturen! Diese lebendigen Nahrungsmittel versorgen uns mit unglaublichen gesundheitlichen Vorzügen, schmecken köstlich und sind leicht herzustellen. Von Anbeginn der menschlichen Kultur haben wir uns von fermentierten Lebensmitteln ernährt - Brot, Kaffee, Schokolade, Bier, Wein, Käse, Miso, Joghurt, Sauerkraut, um nur einige der bekanntesten zu nennen. Wir vertrauten der Magie der Fermentierung, die den Geschmack, den Duft und die gesundheitlichen Vorzüge unserer Nahrung und unserer Getränke bewahrte und erweiterte. Fermentierte Lebensmittel sind im Wortsinn lebendig mit all der komplexen Bakterienaktivität, die für das Leben an sich so bedeutsam ist und die eben nicht durch industrielle Verarbeitung abgetötet oder zerstört wurde. So einfach ist Fermentieren ist das bis jetzt einzige umfassende (Rezept-)Buch über das Fermentieren und das Kochen mit Lebendkulturen. Es ist aber noch viel mehr, es ist ein Kulturmanifest der Geschichte und der Umstände menschlicher Ernährung. Dieses revolutionäre und einzigartige Buch wird jeden ansprechen, der sich für die Essenstraditionen in der Welt und die vitale Verbundenheit von Ernährung und guter Gesundheit interessiert. Die Wiederentdeckung einer Methode zur Herstellung und Haltbarmachung ebenso leckerer wie gesunder Nahrungsmittel! Für mich bedeutete die Fermentierung eine wichtige Entdeckungsreise. Ich möchte Sie einladen, mich auf diesem spannenden Weg zu begleiten. Es ist ein Weg, der schon seit Jahrtausenden begangen wird, aber in unserer Zeit und in dem Teil der Welt, in dem wir leben, weitgehend in Vergessenheit geraten ist - überholt vom Superschnellweg der industriellen Lebensmittelherstellung. Sandor Ellix Katz Sprache: Deutsch Gewicht in Gramm: 550.
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Editore: Chelsea Green Publishing, 2015
ISBN 10: 1603585788ISBN 13: 9781603585781
Da: GreatBookPrices, Columbia, MD, U.S.A.
Libro
Condizione: New.
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Editore: Chelsea Green Publishing, 2020
ISBN 10: 160358868XISBN 13: 9781603588683
Da: GreatBookPrices, Columbia, MD, U.S.A.
Libro
Condizione: New.
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Editore: Chelsea Green Publishing, 2010
ISBN 10: 1603582665ISBN 13: 9781603582667
Da: Dream Books Co., Denver, CO, U.S.A.
Libro
Condizione: new.
Editore: Storey Publishing, LLC, 2016
ISBN 10: 1612124348ISBN 13: 9781612124346
Da: GreatBookPrices, Columbia, MD, U.S.A.
Libro
Condizione: New.
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Editore: Slow Food, 2018
ISBN 10: 8884995035ISBN 13: 9788884995032
Da: medimops, Berlin, Germania
Libro
Condizione: good. Befriedigend/Good: Durchschnittlich erhaltenes Buch bzw. Schutzumschlag mit Gebrauchsspuren, aber vollständigen Seiten. / Describes the average WORN book or dust jacket that has all the pages present.
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Editore: Chelsea Green Publishing, 2014
ISBN 10: 1603585168ISBN 13: 9781603585163
Da: GreatBookPrices, Columbia, MD, U.S.A.
Libro
Condizione: New.
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Editore: White River Junction, Vermont: Chelsea Green Publishing, ()., 2012
Da: Lighthouse Books, ABAA, Dade City, FL, U.S.A.
Octavo, burgundy boards (hardcover), gilt letters, 498 pp. Fine in a Fine dust jacket. Cooking & Entertaining, Fermented Food, DIY, Pickling, Fermented Foods. zslic.
Editore: Chelsea Green Publishing, 2012
Da: Ergodebooks, Houston, TX, U.S.A.
Hardcover. Condizione: new. "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*Named a "Best Gift for Gardeners" by New York MagazineThe 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 Book 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.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.
Editore: Chelsea Green, 2016
Da: City Lights Bookstore, Sylva, NC, U.S.A.
PAPERBACK. Chelsea Green. PAPERBACK. 2016. .
Editore: Da jia chu ban she, 2014
ISBN 10: 986617977XISBN 13: 9789866179778
Da: Seattle Goodwill, Seattle, WA, U.S.A.
Libro
Condizione: Good. May have some shelf-wear due to normal use. Your purchase funds free job training and education in the greater Seattle area. Thank you for supporting Goodwills nonprofit mission!.
Editore: Little, Brown 2022-09-27, North Adams, MA, 2022
ISBN 10: 163586383XISBN 13: 9781635863833
Da: Blackwell's, London, Regno Unito
Libro
hardback. Condizione: New. Language: ENG.
Editore: Sonda
ISBN 10: 8872241367ISBN 13: 9788872241363
Da: Brook Bookstore, Milano, MI, Italia
Libro
Condizione: new.