The Art of Fermentation Book
Stars 4.5
From 5 Global Ratings

The Art of Fermentation


  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Date : 2012
  • Category : Cooking
  • Pages : 498
  • ISBN : 9781603582865

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The Art of Fermentation in PDF, EPUB, Tuebl, Mobi and Kindle:

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, 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.

Wild Fermentation Book
Stars 4.5
From 10 Global Ratings

Wild Fermentation


  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Date : 2016-08-19
  • Category : Cooking
  • Pages : 320
  • ISBN : 9781603586283

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Wild Fermentation in PDF, EPUB, Tuebl, Mobi and Kindle:

The Book That Started the Fermentation Revolution 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 the iconic book that started it all, but 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 publication in 2003, and aided by Katz's 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, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and 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, and Infinite Buckwheat Bread--and updates and refines original recipes reflecting the author's ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. 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. Praise for Sandor Ellix Katz and his books: "The Art of Fermentation is an extraordinary book, and an

Sandor Katz   s Fermentation Journeys Book

Sandor Katz s Fermentation Journeys


  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Date : 2021-11-09
  • Category : Cooking
  • Pages : 352
  • ISBN : 9781645020349

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Sandor Katz s Fermentation Journeys in PDF, EPUB, Tuebl, Mobi and Kindle:

From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times “Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table 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 Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Ecuador) Misa Ono’s Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia)

Fermentation as Metaphor Book

Fermentation as Metaphor


  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Date : 2020-10-15
  • Category : Cooking
  • Pages : 128
  • ISBN : 9781645020219

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Fermentation as Metaphor in PDF, EPUB, Tuebl, Mobi and Kindle:

Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times)—delivers a mesmerizing treatise on the meaning of fermentation alongside his awe-inspiring photography of this transformative process, teaching us with words and images about ourselves, our culture, and being human. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.” Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike.

The Kitchen Diaries II Book

The Kitchen Diaries II


  • Author : Nigel Slater
  • Publisher : HarperCollins UK
  • Date : 2012-10-25
  • Category : Cooking
  • Pages : 544
  • ISBN : 9780007511440

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The Kitchen Diaries II in PDF, EPUB, Tuebl, Mobi and Kindle:

This ebook is best viewed on a tablet device. Includes over 250 recipes, many from his BBC TV series Dish of the Day, Simple Suppers and Simple Cooking. From Nigel Slater, presenter of Dish of the Day and one of our best-loved food writers, a beautiful and inspiring companion volume to his bestselling Kitchen Diaries.

Wild Fermentation Book
Stars 4
From 4 Global Ratings

Wild Fermentation


  • Author : Sandor Ellix Katz
  • Publisher : Microcosm Publishing
  • Date : 2014-11-29
  • Category : Cooking
  • Pages : 64
  • ISBN : 9781621061175

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Wild Fermentation in PDF, EPUB, Tuebl, Mobi and Kindle:

A classic beginner's guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world's foremost experts on the topic. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate—in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?

The Noma Guide to Fermentation Book
Stars 5
From 1 Global Ratings

The Noma Guide to Fermentation


  • Author : René Redzepi
  • Publisher : Artisan Books
  • Date : 2018-10-16
  • Category : Cooking
  • Pages : 456
  • ISBN : 9781579657185

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The Noma Guide to Fermentation in PDF, EPUB, Tuebl, Mobi and Kindle:

New York Times Bestseller A New York Times Best Cookbook of Fall 2018​ “An indispensable manual for home cooks and pro chefs.” —Wired 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 techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

Mastering Fermentation Book

Mastering Fermentation


  • Author : Mary Karlin
  • Publisher :
  • Date : 2013
  • Category : Cooking
  • Pages : 250
  • ISBN : 9781607744382

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Mastering Fermentation in PDF, EPUB, Tuebl, Mobi and Kindle:

A guide to the art and science of fermented foods provides recipes that progress from simple condiments to more advanced techniques, offering insight into the history and health benefits of fermentation.

The Essential Book of Fermentation Book
Stars 4
From 1 Global Ratings

The Essential Book of Fermentation


  • Author : Jeff Cox
  • Publisher : Penguin
  • Date : 2013-07-02
  • Category : Cooking
  • Pages : 320
  • ISBN : 9781101609071

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The Essential Book of Fermentation in PDF, EPUB, Tuebl, Mobi and Kindle:

The country’s leading expert on organic food delivers the ultimate guide to the new culinary health movement—feasting on fermented probiotics, from artisanal cheese to kimchi. In his extensive career as a bestselling cookbook author and TV garden-show host, Jeff Cox has always been keenly aware of the microbiology that helps his garden flourish. He has long known that microbes keep our bodies healthy as they ferment food, releasing their nutritional power and creating essential vitamins and enzymes. In The Essential Book of Fermentation, Cox shares a bounty of recipes for nourishing the internal “garden.” Simplifying the art and science of fermentation, Cox offers a primer on the body’s microbial ecosystem, complemented by scrumptious recipes, and easy-to-follow pickling and canning techniques. Basics such as bread and yogurt help readers progress to wine, cheese, and a host of international delicacies, including kim chi and chow chow. Inspiring and innovative, The Essential Book of Fermentation serves up great taste along with great health on every page.

Koji Alchemy Book

Koji Alchemy


  • Author : Jeremy Umansky
  • Publisher : Chelsea Green Publishing
  • Date : 2020-05-04
  • Category : Cooking
  • Pages : 352
  • ISBN : 9781603588690

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Koji Alchemy in PDF, EPUB, Tuebl, Mobi and Kindle:

The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. Koji Alchemy includes: A foreword by best-selling author Sandor Katz (The Art of Fermentation) Cutting-edge techniques on koji growing and curing Information on equipment and setting up your kitchen More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more “Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can’t wait to see and taste the next wave of koji experimentation it inspires.” —Sandor Katz

Real Food Fermentation Book
Stars 3
From 3 Global Ratings

Real Food Fermentation


  • Author : Alex Lewin
  • Publisher : Quarry Books
  • Date : 2012-07-01
  • Category : Cooking
  • Pages : 176
  • ISBN : 9781610584173

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Real Food Fermentation in PDF, EPUB, Tuebl, Mobi and Kindle:

Discover how to preserve your favorite foods in every season with the easy techniques and recipes in Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen. Learn the process of fermentation from start to finish, and stock your pantry and refrigerator with delicious fruits, vegetables, dairy, and more. Fermenting is an art and a science, and Alex Lewin expertly takes you through every step, including an overview of food preserving and the fermentation process. Get to know the health benefits of fermented foods, and learn the best tools, supplies, and ingredients to use. Then start making wholesome preserved foods and beverages with step-by-step recipes for sauerkraut, kombucha, kefir, yogurt, preserved lemons, chutney, kimchi, and more, getting the best out of every season’s bounty. The book is filled with beautiful photos and clear instructions help you build your skills with confidence. It’s no wonder people are fascinated with fermenting—the process is user friendly, and the rewards are huge. Inside you’ll find: an overview of the art and craft of home preserving why fermented foods are good for you how to troubleshoot recipes, and how to modify them to suit your taste which vegetables and fruits are best for fermentation the best seasonings to use how to ferment dairy products to create yogurt, kefir, and buttermilk how to create fermented beverages, including mead, wine, and ginger ale With this book as your guide, you’ll feel in control of your food and your health. See why so many people are discovering the joys of fermenting!

Fermenting Book

Fermenting


  • Author : Wardeh Harmon
  • Publisher : Penguin
  • Date : 2021-08-03
  • Category : Cooking
  • Pages : 336
  • ISBN : 9780744048803

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Fermenting in PDF, EPUB, Tuebl, Mobi and Kindle:

Make your own delicious cultured foods--safely and easily! Fermenting foods is an ages-old craft that's continues to enjoy a resurgence as people are discovering not only the health benefits of live-culture foods but also the true pleasure of creating their own fermentations at home. From kombucha to kefir and from sourdough to kimchi, research is proving that live-culture foods can help reduce high cholesterol, strengthen and support digestive and immune systems, and help fight and prevent chronic diseases. This newly revised edition covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home. Fermenting Foods includes these features: More than 100 recipes for ferments of all types, including beverages, cultured dairy, fermented grains, vegetable ferments, and much more, and each with detailed instructions Helpful insights on the tools and techniques you'll need to know to safely create nearly any type of fermented food Expert guidance from Wardeh Harmon on how fermentation works, how to troubleshoot common fermentation issues, and how to grow your own starters If you've thought about trying to ferment your own food, this book will help you ease into this exciting hobby!

Wildcrafted Fermentation Book

Wildcrafted Fermentation


  • Author : Pascal Baudar
  • Publisher : Chelsea Green Publishing
  • Date : 2020-03-12
  • Category : Cooking
  • Pages : 304
  • ISBN : 9781603588522

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Wildcrafted Fermentation in PDF, EPUB, Tuebl, Mobi and Kindle:

Wild krauts and kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more One of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere. In Wildcrafted Fermentation, Pascal Baudar describes in detail how to create rich, flavorful lacto-ferments at home from the wild and cultivated plants in your local landscape or garden. From sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. Step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro. So much more than a cookbook, Wildcrafted Fermentation offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and “create a cuisine unique to you and your environment.”

The Farmhouse Culture Guide to Fermenting Book

The Farmhouse Culture Guide to Fermenting


  • Author : Kathryn Lukas
  • Publisher : Ten Speed Press
  • Date : 2019-08-27
  • Category : Cooking
  • Pages : 368
  • ISBN : 9780399582660

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The Farmhouse Culture Guide to Fermenting in PDF, EPUB, Tuebl, Mobi and Kindle:

An authoritative and easy-to-use guide to fermentation with 100 recipes for fermented foods and drinks. IACP AWARD WINNER Fermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, but until now, there hasn't been a book that is both authoritative and easy to use. The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 100 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead. With trusted authors Kathryn Lukas, founder of mega brand Farmhouse Culture, and master fermenter and best-selling author Shane Peterson and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs--whether you are about to make your first batch of pickles or have been preserving foods for decades.

Fermented Vegetables Book
Stars 4.5
From 5 Global Ratings

Fermented Vegetables


  • Author : Kirsten K. Shockey
  • Publisher : Storey Publishing, LLC
  • Date : 2014-10-17
  • Category : Cooking
  • Pages : 376
  • ISBN : 9781612124261

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Fermented Vegetables in PDF, EPUB, Tuebl, Mobi and Kindle:

Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.