Wild Fermentation Book
Score: 4.5
From 10 Ratings

Wild Fermentation


  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Release Date : 2016
  • Genre: Fermentation
  • Pages : 322
  • ISBN 10 : 9781603586283

DOWNLOAD BOOK
Wild Fermentation 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.

Wild Fermentation Book
Score: 4.5
From 10 Ratings

Wild Fermentation


  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Release Date : 2016-08-19
  • Genre: Cooking
  • Pages : 320
  • ISBN 10 : 9781603586290

DOWNLOAD BOOK
Wild Fermentation Excerpt :

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 extraor

Wild Fermentation Book
Score: 4.5
From 10 Ratings

Wild Fermentation


  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing Company
  • Release Date : 2003
  • Genre: Cooking
  • Pages : 187
  • ISBN 10 : 1931498237

DOWNLOAD BOOK
Wild Fermentation Excerpt :

Describes the benefits, worldwide traditions, and science of fermented foods, and provides more than ninety recipes.

Sandor Katz   s Fermentation Journeys Book

Sandor Katz s Fermentation Journeys


  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Release Date : 2021-11-09
  • Genre: Cooking
  • Pages : 354
  • ISBN 10 : 9781645020349

DOWNLOAD BOOK
Sandor Katz s Fermentation Journeys 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)

Wild Fermentation Book
Score: 4
From 3 Ratings

Wild Fermentation


  • Author : Sandor Ellix Katz
  • Publisher : Microcosm Publishing
  • Release Date : 2014-11-29
  • Genre: Cooking
  • Pages : 65
  • ISBN 10 : 9781621061175

DOWNLOAD BOOK
Wild Fermentation Excerpt :

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 Art of Fermentation Book
Score: 4.5
From 5 Ratings

The Art of Fermentation


  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Release Date : 2012
  • Genre: Cooking
  • Pages : 530
  • ISBN 10 : 9781603582865

DOWNLOAD BOOK
The Art of Fermentation 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

Wildcrafted Fermentation Book

Wildcrafted Fermentation


  • Author : Pascal Baudar
  • Publisher : Chelsea Green Publishing
  • Release Date : 2020-03-12
  • Genre: Cooking
  • Pages : 304
  • ISBN 10 : 9781603588522

DOWNLOAD BOOK
Wildcrafted Fermentation Excerpt :

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.”

Fermentation as Metaphor Book

Fermentation as Metaphor


  • Author : Sandor Ellix Katz
  • Publisher : Chelsea Green Publishing
  • Release Date : 2020-10-15
  • Genre: Cooking
  • Pages : 128
  • ISBN 10 : 9781645020226

DOWNLOAD BOOK
Fermentation as Metaphor 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, an

Make Mead Like a Viking Book

Make Mead Like a Viking


  • Author : Jereme Zimmerman
  • Publisher : Chelsea Green Publishing
  • Release Date : 2015-10-15
  • Genre: Cooking
  • Pages : 240
  • ISBN 10 : 9781603585996

DOWNLOAD BOOK
Make Mead Like a Viking Excerpt :

A complete guide to using the best ingredients and minimal equipment to create fun and flavorful brews Ancient societies brewed flavorful and healing meads, ales, and wines for millennia using only intuition, storytelling, and knowledge passed down through generations—no fancy, expensive equipment or degrees in chemistry needed. In Make Mead Like a Viking, homesteader, fermentation enthusiast, and self-described “Appalachian Yeti Viking” Jereme Zimmerman summons the bryggjemann of the ancient Norse to demonstrate how homebrewing mead—arguably the world’s oldest fermented alcoholic beverage—can be not only uncomplicated but fun. Armed with wild-yeast-bearing totem sticks, readers will learn techniques for brewing sweet, semi-sweet, and dry meads, melomels (fruit meads), metheglins (spiced meads), Ethiopian t’ej, flower and herbal meads, braggots, honey beers, country wines, and even Viking grog, opening the Mead Hall doors to further experimentation in fermentation and flavor. In addition, aspiring Vikings will explore: • The importance of local and unpasteurized honey for both flavor and health benefits; • Why modern homebrewing practices, materials, and chemicals work but aren’t necessary; • How to grow and harvest herbs and collect wild botanicals for use in healing, nutritious, and magical meads, beers, and wines; • Hops’ recent monopoly as a primary brewing ingredient and how to use botanicals other than hops for flavoring and preserving mead, ancient ales, and gruits; • The rituals, mysticism, and communion with nature that were integral components of ancient brewing and can be for modern homebrewers, as well; • Recommendations for starting a mead circle to share your wild meads with other brewers as part of the growing mead-movement subculture; and more! Whether you’ve been intimidated by modern homebrewing’s cost or seeming complexity in the past—and its focus on the use of unnatural chemicals—or are boldly looking to exp

The Noma Guide to Fermentation Book
Score: 5
From 1 Ratings

The Noma Guide to Fermentation


  • Author : René Redzepi
  • Publisher : Artisan Books
  • Release Date : 2018-10-16
  • Genre: Cooking
  • Pages : 457
  • ISBN 10 : 9781579657185

DOWNLOAD BOOK
The Noma Guide to Fermentation Excerpt :

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.

The Audio Theater Guide Book

The Audio Theater Guide


  • Author : Robert L. Mott
  • Publisher : McFarland
  • Release Date : 2014-11-26
  • Genre: Performing Arts
  • Pages : 223
  • ISBN 10 : 9780786456994

DOWNLOAD BOOK
The Audio Theater Guide Excerpt :

This is a comprehensive guide to audio performance--radio, voice-overs, commercials, live theater, cartoons and more. Topics include microphone acting; vocal effects; writing scripts; manipulating emotions through sound; valuable tips for the director; a long list of sound effects and how to do them; and a series of commercials, scenes and sketches for practicing one's skills.

Wild Brews Book

Wild Brews


  • Author : Jeff Sparrow
  • Publisher : Brewers Publications
  • Release Date : 2005-05-25
  • Genre: Cooking
  • Pages : 315
  • ISBN 10 : 9780984075683

DOWNLOAD BOOK
Wild Brews Excerpt :

Explores the world of Lambics, Flanders red and Flanders brown beers as well as the many new American beers produced in the similar style.

Wild Brews Book

Wild Brews


  • Author : Jaega Wise
  • Publisher : Kyle Books
  • Release Date : 2022-05-19
  • Genre: Cooking
  • Pages : 368
  • ISBN 10 : 9780857839275

DOWNLOAD BOOK
Wild Brews Excerpt :

'Jaega Wise is the new brewing superstar' CAMRA BEER magazine Produced using a mixture of naturally occurring yeasts and bacteria, wild fermented beers offer the 'fine dining' of the beer world. These beers are how beer tasted 200 years ago, before brewing was industrialised, and are enjoying a worldwide revival. Jaega Wise, head brewer at East London's Wild Card Brewery and presenter of Amazon Prime's Beermasters, is one of the UK's experts in wild fermentation. Here, she explains the science behind the brewing process and shares her recipes so that you can experiment at home. Learn how to brew, bottle, and age your beer in wooden barrels, and produce a range of different sour beer styles, farmhouse ales and fruit beers. Recipes and styles featured in the book include: - German Berliner Weisse (tart and refreshing) and Gose (salty and dry) - Belgian Lambics, gueze, Flanders red ale and fruit beers - French Farmhouse ales such as saison and biere de garde - Norwegian Farmhouse Ales including the Kveik IPA - English Old Ale Also included is a trouble-shooter section to guide you through what happens when wild yeast and bacteria get out of control and how to remedy it. Whether you are a beer geek or a home brewing novice, Wild Brews contains everything you need to replicate today's sour and wild beer styles at home.

The Fermented Man Book

The Fermented Man


  • Author : Derek Dellinger
  • Publisher : Abrams
  • Release Date : 2016-07-19
  • Genre: Biography & Autobiography
  • Pages : 230
  • ISBN 10 : 9781468313468

DOWNLOAD BOOK
The Fermented Man 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)

My Rainbow Fish Book Box Book

My Rainbow Fish Book Box


  • Author : Marcus Pfister
  • Publisher : North South Books
  • Release Date : 2011-10-28
  • Genre: Juvenile Fiction
  • Pages : 36
  • ISBN 10 : 0735840237

DOWNLOAD BOOK
My Rainbow Fish Book Box Excerpt :

Three bestselling Rainbow Fish titles in board book formats! Packaged in a sturdy little suitcase with a handle to take wherever you go. This adorable little box contains board book adaptations of The Rainbow Fish, Rainbow Fish to the Rescue, and Rainbow Fish Discovers the Deep Sea.