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Wild Fermentation

Author: Sandor Ellix Katz

Publisher: Chelsea Green Publishing

Published: 2016

Total Pages: 322

ISBN-13: 1603586288

Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.

Fermentation on Wheels

Author: Tara Whitsitt

Publisher: Bloomsbury Publishing USA

Published: 2017-09-19

Total Pages: 258

ISBN-13: 1632867907

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An enlightening and delicious road adventure/cookbook from the young woman the New York Times dubbed "the Johnny Appleseed of Pickling." Three years ago, food activist Tara Whitsitt had a dream: to take to the road in a converted school bus and spread the gospel of kombucha, kimchi, and kefir nationwide. She would bring her microbe-dense delicacies, her expertise, and her generosity to food communities across the country. Her motto: Tasty food belongs to everyone. In a 1986 International Harvester bus-turned-fermentation-lab, Tara took off from Eugene, Oregon, teaching her skills to curious attendees, hosting potlucks, and sampling the seasonal produce of each stop on her tour. The project accrued a following, and she gave it a name: Fermentation on Wheels. Through her winning stories, illustrations, photographs, and fifty recipes, Fermentation on Wheels tracks the two-year. twenty-thousand mile journey that made Tara into a known apostle of outrageously delicious, creative, healthy, and sustainable fermented flavors--from sourdough to sauerkraut to wild berry wines. A practical and delectable cookbook, Fermentation on Wheels is also an inspiring celebration of how food traditions (and starter cultures) can bring people together, pollinate their minds, and change their lives for the better.

Mastering Fermentation

Author: Mary Karlin

Publisher: Ten Speed Press

Published: 2013-08-27

Total Pages: 258

ISBN-13: 1607744392

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A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.

The Zero-Waste Chef

Author: Anne-Marie Bonneau

Publisher: Penguin

Published: 2021-04-13

Total Pages: 0

ISBN-13: 0735239789

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*SHORTLISTED for the 2021 Gourmand World Cookbook Award* *SHORTLISTED for the 2022 Taste Canada Award for Single-Subject Cookbooks* A sustainable lifestyle starts in the kitchen with these use-what-you-have, spend-less-money recipes and tips, from the friendly voice behind @ZeroWasteChef. In her decade of living with as little plastic, food waste, and stuff as possible, Anne-Marie Bonneau, who blogs under the moniker Zero-Waste Chef, has preached that "zero-waste" is above all an intention, not a hard-and-fast rule. Because, sure, one person eliminating all their waste is great, but thousands of people doing 20 percent better will have a much bigger impact. And you likely already have all the tools you need to begin. In her debut book, Bonneau gives readers the facts to motivate them to do better, the simple (and usually free) fixes to ease them into wasting less, and finally, the recipes and strategies to turn them into self-reliant, money-saving cooks and makers. Rescue a hunk of bread from being sent to the landfill by making Mexican Hot Chocolate Bread Pudding, or revive some sad greens to make a pesto. Save 10 dollars (and the plastic tub) at the supermarket with Yes Whey, You Can Make Ricotta Cheese, then use the cheese in a galette and the leftover whey to make sourdough tortillas. With 75 vegan and vegetarian recipes for cooking with scraps, creating fermented staples, and using up all your groceries before they go bad--including end-of-recipe notes on what to do with your ingredients next--Bonneau lays out an attainable vision for a zero-waste kitchen.

Attainable Sustainable

Author: Kris Bordessa

Publisher: Simon and Schuster

Published: 2020-04-30

Total Pages: 590

ISBN-13: 1426221851

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Packed with delicious recipes, natural remedies, gardening tips, homemaking ideas, crafts, and more, this indispensable lifestyle reference from the popular blogger behind Attainable Sustainable makes earth-friendly living fun, real, and easy. Whether you live in a city, suburb, or the country, this essential guide for the backyard homesteader will help you achieve a homespun life--from starting your own garden and pickling the food you grow to pressing wildflowers, baking sourdough loaves, quilting, raising chickens, and creating your own natural cleaning supplies. In these beautifully illustrated pages, eco-guru Kris Bordessa offers DIY lovers an indispensable home reference for sustainability in the 21st century, using tried-and-true advice, 50 enticing recipes, and step-by-step directions for creating fun, cost-efficient projects that will bring out your inner pioneer. Filled with more than 300 four-color photographs, this relatable, comprehensive book contains time honored-wisdom and modern know-how for getting back to basics in a beautiful, accessible package.

50 Fermentation Recipes

Author: Nina Cooper

Publisher: CreateSpace

Published: 2015-07-26

Total Pages: 88

ISBN-13: 9781515185741

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So, what exactly is fermentation? Fermentation is the process of food preservation. It supercharges the nutrient content of the food. This happens when the natural bacteria found in foods break down the contents of the food and makes the food easier to digest, and even more nutritious. Isn't it great to know that you are giving your body the best nutrients and care every day? Do you suffer from high blood pressure or diabetes? Are you looking to receive the best health benefits from the foods you eat? Do you suffer from obesity or from being overweight? Then my eBook, 50 Fermentation Recipes: The Beginner's Cookbook to Fermented Eating is the perfect book for you! Eating fermented food is the ideal choice for those that are looking to receive the ultimate benefits from their food. The process of fermentation not only enhances the nutrient contents of food, but it also makes food taste great without too much cooking. All this process takes is a little patience. You will be provided with insightful recipes that will help you carry out the requirements of the Fermentation like a pro! In this awesome book you will also learn: General information of what you will eat on the Fermentation The Fermenting Food is nothing like your average food preparation process The tools that you will need to carry out a successful fermentation 50 great tasting Fermentation Recipes This book will open you up to the wonderful and exciting world of fermented, preserved, and cured food. The information will be broken down into easy to understand information, so that when you're ready to try out these easy recipes, you'll first have to hand knowledge that will put you on the right path to healthy eating. You'll be able to spend less time cooking and more time eating once you begin to incorporate fermented foods into your lifestyle."

Fermented Vegetables

Author: Kirsten K. Shockey

Publisher: Storey Publishing

Published: 2014-10-07

Total Pages: 377

ISBN-13: 1612124259

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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.

Fresh & Fermented

Author: Julie O'Brien

Publisher: Sasquatch Books

Published: 2014-10-28

Total Pages: 226

ISBN-13: 1570619387

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Eating naturally fermented, probiotic foods (such as kimchi) is one of the healthiest and most effective ways to improve digestion. Balance the digestive system and boost your immunity with healthful, simple, and delicious everyday meals using Firefly Kitchens' recipes for fermented kimchi, krauts, and carrots. Making homemade fermented foods is simple and delicious. With eighty-five recipes like Kimchi Kick-Start Breakfast, Smoked Salmon Rueben, and Flank Steak over Spicy Noodles, Fresh & Fermented makes it easy to include these healthy foods in every meal.

The Noma Guide to Fermentation

Author: René Redzepi

Publisher: Artisan

Published: 2018-10-16

Total Pages: 400

ISBN-13: 157965889X

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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.

Fermentation Cookbook Fruits and Vegetables

Author: Gerard Vogel

Publisher: Independently Published

Published: 2019-06-28

Total Pages: 134

ISBN-13: 9781076938350

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Mаnу оf thе fооdѕ wе eat tоdау аrе a рrоduсt of fеrmеntаtiоn. Yogurt iѕ bасtеriа fеrmеntеd in milk, wine is уеаѕt fеrmеntеd in fruit juiсе, bread is уеаѕt fеrmеntеd in grain, ѕаuеrkrаut and рiсklеѕ аrе bасtеriа fermented with vegetables. Thе liѕt can gо on and on. Bу divеrѕifуing уоur diеt with a wide аrrау оf fеrmеntеd fооdѕ, уоu аrе helping уоur bоdу gain the рrореr bаlаnсе of microorganisms which саn help аbѕоrb more nutriеntѕ, whiсh lеаdѕ tо a niсе аnd happy fееling of a hеаlthу уоu. In thiѕ GUIDE, уоu will diѕсоvеr: - Whу You Need Fеrmеntеd Fооdѕ In Your Diet - How you can incorporate some оf thеѕе fооdѕ in your dаilу regimen, еѕресiаllу the fеrmеntеd vеgеtаblеѕ аnd сulturеd dairy products whiсh саn bе rаthеr high in probiotic оr bасtеriаl count. - Fаѕt and Eаѕу Lacto Fеrmеntаtiоn stages - Subtlе аnd important roles fermentable fibеr рlауѕ in оur health аnd рrоtесtiоn against diѕеаѕе - Effective ways to prevent aсid reflux with fermented fооdѕ - Strategies tо bring bасk fеrmеntеd fооdѕ intо your childrеn'ѕ diet - And lastly.....50 mouth-watering fermented food recipes you can incorporate into your family diet. I love fеrmеntеd foods fоr their wondrous health benefits mоѕt еѕресiаllу helping уоu tо have healthy digеѕtiоn.Thе wоndеrful thing about fermented fооd is thе beneficial bacteria fоund within. In thiѕ fаѕсinаting FERMENTATION СООKBООK WITH MOUTH-WATERING 50 RЕСIРЕЅ with рiсturеѕ, I have dеѕсribеd the mode оf preparation оf varieties оf fеrmеntеd fооd. Grаb a сору right away!