Fermentation for Beginners

Author: Drakes Press
Publisher: Sourcebooks, Inc.
ISBN: 1623153069
Category : Cooking
Languages : en
Pages : 128

Book Description
With straightforward guides, 60 recipes, and step-by-step instructions, Fermentation for Beginners takes the stress out of at-home fermentation. Fermented foods are a delicious and rich source of nourishment. However, many beginners are skittish about starting the process of fermentation for the first time. Whether you are trying fermentation to improve your health, or just want to explore this time-tested culinary skill, this guide will show you the art of fermentation and the science of probiotic foods. Fermentation recipes include Garlic Dill Pickles, Pear Chutney, Greek-Style Yogurt, Tempeh, Sourdough Baguettes, Corned Beef, Red Wine Vinegar, Basic Beer, Basic Wine, and much more! Fermentation for Beginners will show you how and why to ferment your own foods, with: Delicious Recipes—Provides step-by-step instructions for safe and effective fermentation Helpful Tips—Covers all the ingredients and equipment you need to start fermenting at home An Overview—Explains the science behind fermentation With the right combination of microbes and a little skill, Fermentation for Beginners will give you all the tools you need to start fermenting your own foods right away!

The Noma Guide to Fermentation

Author: René Redzepi
Publisher: Artisan
ISBN: 157965889X
Category : Cooking
Languages : en
Pages : 400

Book 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 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.

Wild Fermentation

Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603586288
Category : Cooking
Languages : en
Pages : 322

Book Description
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.

Mastering Fermentation

Author: Mary Karlin
Publisher: Ten Speed Press
ISBN: 1607744392
Category : Cooking
Languages : en
Pages : 258

Book Description
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 Art of Fermentation

Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 160358286X
Category : Cooking
Languages : en
Pages : 530

Book Description
"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.

Real Food Fermentation

Author: Alex Lewin
Publisher: Quarto Publishing Group USA
ISBN: 1610584171
Category : Cooking
Languages : en
Pages : 177

Book Description
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!

Bread Baking for Beginners

Author: Bonnie Ohara
Publisher: Rockridge Press
ISBN: 9781638788058
Category : Cooking
Languages : en
Pages : 176

Book Description
"Discover how anyone can combine flour, yeast, water, and salt to create hot and delicious bread in the comfort of your own kitchen. Filled with straightforward guidance, Bread Baking for Beginners is the ideal bread cookbook for new bakers. Complete with step-by-step photographs and instructions, this beautiful bread baking guide offers a tasty collection of recipes for kneaded, no-knead, and enriched breads. In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, you'll also get must-have tips for troubleshooting bread baking issues."--Amazon.com

DIY Fermentation

Author: Rockridge Press
Publisher: Sourcebooks, Inc.
ISBN: 1623155851
Category : Cooking
Languages : en
Pages : 249

Book Description
Fermentation has given us some of the food world's most treasured delights, and with DIY Fermentation, making delicious probiotic foods in your own kitchen has never been easier. Accessible overviews of fundamental fermentation techniques and step-by-step recipes provide the basic skills you will turn to again and again as you experiment with nourishing ferments at home. Work your way through a wide range of do-it-yourself fermentation projects with: 100+ recipes to make your own sauerkraut, kimchi, pickles, kefir, yogurt, vinegar, kombucha, hard apple cider, and more Recipes ranging from beginner to advanced to put your skills to the test Detailed troubleshooting guides to ensure fermentation success Insider tips and anecdotes from fermentation experts Step-by-step illustrations to stay on track A bonus chapter integrating homemade ferments into everyday cooking Enjoy all the health benefits and delicious flavors of naturally fermented vegetables, fruits, dairy, beverages, breads, condiments, and much more with this invaluable guide to unleash your inner DIYer and master your fermentation skills.

Fermented Vegetables

Author: Kirsten K. Shockey
Publisher: Storey Publishing
ISBN: 1612124259
Category : Cooking
Languages : en
Pages : 377

Book Description
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.

Fermentation

Author: Rachel de Thample
Publisher: Bloomsbury Publishing
ISBN: 152661250X
Category : Cooking
Languages : en
Pages : 366

Book Description
Winner of the Guild of Food Writers Specialist or Single Subject Award 2021 In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen. There are more than 80 simple recipes to make everything from sauerkraut and sourdough, kimchee and kombucha, to pickles and preserves, accompanied by thorough explanations of how the fermenting process works. With little more than yeast and bacteria, salt and time, a whole realm of culinary possibilities opens up. With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful step-by-step photographs, this book will bring the art of fermentation to your kitchen.