Gaia Ediciones

El arte de la Fermentación

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34,00 €

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Una exploración en profundidad de los conceptos y procesos fermentativos de todo el mundo.

Información práctica para fermentar verduras, frutas, cereales, leche, legumbres, carnes y mucho más.

Autor: Sandor Ellix Katz
Editorial: Gaia Ediciones
Páginas: 540
Año: 2016

Size Chart

Size Guide
How to measure

CLOTHES

MEASURE	XS/34	S/36	M/38-40	L/40-42
UK	6	8	10	12
USA	4	6	8	10
FRA	36	38	40	42
Waist (cm)	64	68	72	76
Chest (cm)	81	85	89	93
Seat (cm)	89	93	97	101
Inseam (cm)	81	82	83	84

SHOES

FOOT IN INCHES	FOOT IN CM	USA	Euro	UK
9¼	23.5	6	39	5
9½	24.1	6.5	39.5	5.5
9¾	24.8	7.5	40	6
10	25.4	8	41	7
10¼	25.7	8.5	41.5	7.5
10½	26	9	42	8
10¾	27.3	9.5	42.5	9.5

CLOTHES

MEASURE	XS/34	S/36	M/38-40	L/40-42
UK	6	8	10	12
USA	4	6	8	10
FRA	36	38	40	42
Waist (cm)	64	68	72	76
Chest (cm)	81	85	89	93
Seat (cm)	89	93	97	101
Inseam (cm)	81	82	83	84

SHOES

FOOT IN INCHES	FOOT IN CM	USA	Euro	UK
9¼	23.5	6	39	5
9½	24.1	6.5	39.5	5.5
9¾	24.8	7.5	40	6
10	25.4	8	41	7
10¼	25.7	8.5	41.5	7.5
10½	26	9	42	8
10¾	27.3	9.5	42.5	9.5

How to Take Clothing Measurements

Get a flexible measuring tape. These are often sold in craft stores
Neck:
- Measure around the base of the neck in inches.
- Round up to the nearest half inch.
Chest:
- Wrap tape measure under armpits around fullest part of chest (usually right above nipples
Sleeve:
- Bend your elbow and rest your hand on your hip.
- Have someone measure from the middle of the back of your neck to your wrist by putting the tape measure over your shoulder, around your elbow and to your wrist.
Waist:
- Wrap tape measure around where you normally wear your pants. Keep tape measure a little loose by keeping a finger between the tape measure and your waist.
Inseam:
- Put on a pair of shoes.Have someone measure from your crotch to back of the heel, where you want your pants to end.
Hands:
- Measure around the hand at the fullest part (exclude thumb). The number of inches shows the size of the glove.

Quantitat

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El arte de la fermentación es la guía más completa y definitiva que se ha publicado hasta la fecha sobre la fermentación doméstica. Esta obra nos acerca a la historia, los conceptos científicos y los procesos básicos de esta maravillosa técnica, con sencillez suficiente para que el lector pueda elaborar por primera vez chucrut o yogur, pero también con la profundidad necesaria para ampliar los conocimientos de los fermentadores más experimentados.