Download or read book The Permaculture Book of Ferment and Human Nutrition written by Bill Mollison and published by Ten Speed Press. This book was released on 1993 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Practical guide for those interested in storing, processing and preserving their own food, emphasising the fermentation process. Covers a wide range of food groups and also provides information on agricultural composts, silage and liquid manure, nutrition and environmental health. Includes resources and references, a chronology, a species list of scientific names and an index. The author is an expert on permaculture, whose other publications include 'Permaculture 1' (1978) and 'Permaculture 2' (1979).
Download or read book Sandor Katz s Fermentation Journeys written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2021-11-09 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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) Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented. "This international romp is funky in the best of ways."—Publishers Weekly More Praise for Sandor Katz: “[Katz is the] high priest of fermentation.”—Helen Rosner, The New Yorker "His teachings and writings on fermentation have changed lives around the world."—BBC “The fermentation movement’s guru.”—USA Today “A fermentation master.”—The Wall Street Journal
Download or read book Wild Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2016 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Fermentation as Metaphor written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2020-10-15 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. 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. "It will reshape how you see the world."—Esquire
Download or read book The Noma Guide to Fermentation written by René Redzepi and published by Artisan. This book was released on 2018-10-16 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book The Fermented Man written by Derek Dellinger and published by Abrams. This book was released on 2016-07-19 with total page 232 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this culinary memoir, “the author hopes his intriguing experiments will open eyes and palates to the culinary and health benefits of fermented foods.” (Kirkus Reviews)
Download or read book The Art of Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2012 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: "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 Magazine The 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.
Download or read book The Patient Ferment of the Early Church written by Alan Kreider and published by Baker Academic. This book was released on 2016-03-29 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: How and why did the early church grow in the first four hundred years despite disincentives, harassment, and occasional persecution? In this unique historical study, veteran scholar Alan Kreider delivers the fruit of a lifetime of study as he tells the amazing story of the spread of Christianity in the Roman Empire. Challenging traditional understandings, Kreider contends the church grew because the virtue of patience was of central importance in the life and witness of the early Christians. They wrote about patience, not evangelism, and reflected on prayer, catechesis, and worship, yet the church grew--not by specific strategies but by patient ferment.
Download or read book Ferment for Good Ancient Food for the Modern Gut written by Sharon Flynn and published by Hardie Grant. This book was released on 2017-05-09 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations - framed through the eyes of Sharon Flynn, who was hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices. Ferment for Good includes a how-to guide to the basics (why do it; what you need; and what you'll get), alongside sections on wild fermented vegetables (including sauerkraut, kimchi, brine); drinks (including water kefir, kombucha and apple cider); milk and dairy (including yogurt and milk kefir), grains (simple sourdough, dosa and injera); and Japanese traditions (including miso & tamari, soy sauce, sake kasu and pickled ginger). Sharon then shares recipes and advice for incorporating these foods into every meal. These include nine variations on kraut and how to eat it (mixed through mashed potatoes, tossed through scrambled eggs, accompanying pork chops or on the side of a soft fish taco). And let's not forget about kimchi. The book contains six variations, plus a handful of recipes that incorporate it (from kimchi gyoza to Korean pancakes to kimchi fried rice). Ferment for Good is a beautiful, personal collection to introduce you into the fermentation world - complete with photographs of selected dishes and Manga-style cartoons that channel the author's connection to Japan and offer graphic, often entertaining short tales of her adventures in fermenting.
Download or read book The Fermentation Kitchen written by Gabe Toth and published by Brewers Publications. This book was released on 2021-09-27 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical. Part how-to guide, part cookbook, and part reference manual, The Fermented Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what’s happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what’s happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity. The overarching aim of The Fermented Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible.
Download or read book Mastering Fermentation written by Mary Karlin and published by Ten Speed Press. This book was released on 2013-08-27 with total page 258 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Download or read book Fiery Ferments written by Kirsten K. Shockey and published by Storey Publishing. This book was released on 2017-05-30 with total page 273 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.
Download or read book Ferment written by Holly Davis and published by Chronicle Books. This book was released on 2019-03-05 with total page 275 pages. Available in PDF, EPUB and Kindle. Book excerpt: Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen.
Download or read book Yeast written by Chris White and published by Brewers Publications. This book was released on 2010-02-01 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yeast: The Practical Guide to Beer Fermentation is a resource for brewers of all experience levels. The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included.
Download or read book Ferment Your Vegetables written by Amanda Feifer and published by Fair Winds Press. This book was released on 2015-10-15 with total page 211 pages. Available in PDF, EPUB and Kindle. Book excerpt: Ferment Your Vegetables for Flavor, Health, and Fun! Fermented vegetables are a great, healthy addition to anyone's diet. Abundant in probiotics, enzymes, vitamins, minerals, and more, research continues to reveal the many ways that these foods positively contribute to our well-being. From kimchi and sauerkraut to pickles and kvass, fermented foods have been part of the human diet for millennia--and are rightfully reclaiming their place at our daily table. The idea of fermenting vegetables at home can be intimidating for those who have never tried it before. The truth is, it's quite easy once you learn just a few basic concepts. In Ferment Your Vegetables, author Amanda Feifer, fermentation expert and founder of phickle.com, serves as your guide, showing you, step by step, how you can create traditional, delicious fermented food at home, using only simple ingredients and a little time. No fancy starters or elaborate equipment required. Using only veggies, a few spices, and a glass jar, here's just a small sampling of recipes you could start making today: -Zucchini Bread Pickles -Curried Cauliflower Pickles -Pint of Pickled Peppers -Simplest Sauerkraut -Ginger Beet Kraut -Green Bean Kimchi -Wild Fermented Tomato Sauce -Bullseye Beet Kvass Ferment Your Vegetables will make beginners wonder why they didn't start sooner, and give veteran fermenters loads of new ideas and techniques to try at home. All aboard the probiotic train!
Download or read book Real Food Fermentation written by Alex Lewin and published by Quarto Publishing Group USA. This book was released on 2012-07-01 with total page 177 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 aleWith 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!
Download or read book Preserving the Japanese Way written by Nancy Singleton Hachisu and published by Andrews McMeel Publishing. This book was released on 2015-08-11 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This beautifully illustrated guide by the author of Japanese Farm Food includes essential Japanese pantry tips and 125 recipes. In Preserving the Japanese Way, Nancy Singleton Hachisu offers step-by-step instructions for preserving fruits, vegetables, and fish using the age-old methods of Japanese farmers and fishermen. The recipes feature ingredients easily found in grocery stores or Asian food markets, such as soy sauce, rice vinegar, sake, and koji. Recipes range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to modern creations like Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Hundreds of full-color photos offer a window into the culinary life of Japan, from barrel makers and fish sauce producers to traditional morning pickle markets. More than a simple recipe book, Preserving the Japanese Way is a book about community, seasonality, and ultimately about why both are relevant in our lives today. “This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill
