Catalog Search Results
Author
Publisher
Chelsea Green Pub
Pub. Date
[2012]
Language
English
Description
"'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...
Author
Language
English
Formats
Description
"A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 Maurizio Leo's blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques, foolproof recipes, and generous teaching style to a groundbreaking...
Author
Publisher
Ballantine Books
Pub. Date
[2021]
Language
English
Description
"Pucci and Cavallo use a region-by-region approach to illuminate how ciders and the apples they're made from came to be, from the well-known tale of Johnny Appleseed--which isn't quite what we thought--to the more surprising effects of industrial progress and government policy. American Cider is a guide to drinking, but even more so, it is a guide to being part of a community of consumers, farmers, and fermenters making the nation's oldest beverage...
Author
Publisher
Rockridge Press
Pub. Date
[2020]
Language
English
Appears on list
Description
"Fermentation is a magical process. It acts as a natural preservative, enhances flavors, and turns already healthy veggies into probiotic-rich superfoods. Though undertaking this transformative process in your own home may seem intimidating, Essential Vegetable Fermentation has all the practical information you need to make fermentation fun, easy, and incredibly rewarding. With a simple guide to preparing your kitchen and mastering your first ferment,...
Author
Publisher
Chelsea Green Publishing
Pub. Date
[2021]
Language
English
Appears on list
Description
"For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he's gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor...
6) Preserving the Japanese way: traditions of salting, fermenting, and pickling for the modern kitchen
Author
Publisher
Andrews McMeel Publishing
Pub. Date
[2015]
Language
English
Description
Preserving the Japanese Way: Traditions of Salting, Fermenting, and Pickling for the Modern Kitchen offers a clear road map for preserving fruits, vegetables, and fish through a nonscientific, farm- or fisherman-centric approach. An essential backdrop to the 125 recipes outlined in this book are the producers and the artisanal products used to make these salted and fermented foods. The more than 350 arresting photos of the barrel maker, fish sauce...
7) The big book of cidermaking: expert techniques for fermenting and flavoring your favorite hard cider
Author
Publisher
Storey Publishing
Pub. Date
[2020]
Language
English
Appears on list
Description
"With expert advice and clear, step-by-step instructions, The Big Book of Cidermaking equips readers with the skills they need to make the cider they want"--
Author
Publisher
Fair Winds
Pub. Date
2019.
Language
English
Appears on list
Description
"Fermented foods have taken the world by storm due to their health and real food benefits. They help improve digestion, enable us to better assimilate vitamins and minerals, and strengthen the immune system. And of all fermented foods, drinks are some of the most versatile--and tasty! You may be able to buy many fermented drinks in stores, but making them at home is simple, economical, and makes them even better for you. With just a few ingredients...
Author
Publisher
Artisan, a division of Workman Publishing Co., Inc
Pub. Date
[2018]
Language
English
Appears on list
Description
At Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed...
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