Mastering Fermentation

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Mastering Fermentation

Mary Karlin

Author : Mary Karlin
Publisher : Ten Speed Press
Page : 258 pages
File Size : 55,9 Mb
Release : 2013-08-27
Category : Cooking
ISBN : 9781607744382

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Mastering Fermentation by Mary Karlin Pdf

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.

Fermented Vegetables

Kirsten K. Shockey,Christopher Shockey

Author : Kirsten K. Shockey,Christopher Shockey
Publisher : Storey Publishing, LLC
Page : 377 pages
File Size : 52,6 Mb
Release : 2014-10-17
Category : Cooking
ISBN : 9781612124261

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Fermented Vegetables by Kirsten K. Shockey,Christopher Shockey Pdf

Master the techniques for making sauerkraut, kimchi, pickles, and other savory, probiotic-rich foods in your own kitchen.This easy-to-follow, comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics, 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.

Mastering Homebrew

Randy Mosher

Author : Randy Mosher
Publisher : Chronicle Books
Page : 387 pages
File Size : 54,8 Mb
Release : 2015-02-10
Category : Cooking
ISBN : 9781452124414

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Mastering Homebrew by Randy Mosher Pdf

An accessible guide to making your own beer, for beginning & advanced brewers, with thirty recipes and tips for choosing ingredients, equipment, and more. Mastering Homebrew will have you thinking like a scientist, brewing like an artist, and enjoying your very own unbelievably great handcrafted beer in record time. Internationally known brewing instructor, beer competition judge, author, and brew master himself, Randy Mosher covers everything that beginning to advanced brewers want to know, all in this easy-to-follow, fun-to-read handbook, including: · The anatomy of a beer · Brewing with both halves of your brain · Gear and the brewing process · Care and feeding of yeast · Hops (the spice of beer) · Brewing your first beer · Beer styles and beyond · The Amazing Shape-Shifting Beer Recipe · And more “Randy is a walking encyclopedia of beer and brewing, and his palate and taste are impeccable.” —from the foreword by Jim Koch, chairman and cofounder, the Boston Beer Company

Artisan Cheese Making at Home

Mary Karlin

Author : Mary Karlin
Publisher : National Geographic Books
Page : 0 pages
File Size : 47,5 Mb
Release : 2011-08-23
Category : Cooking
ISBN : 9781607740087

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Artisan Cheese Making at Home by Mary Karlin Pdf

Just a century ago, cheese was still a relatively regional and European phenomenon, and cheese making techniques were limited by climate, geography, and equipment. But modern technology along with the recent artisanal renaissance has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals—milk, starters, coagulants, and salt—and transform them into complex edibles. Artisan Cheese Making at Home is the most ambitious and comprehensive guide to home cheese making, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers—cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than eighty recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products like Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre. Artisan Cheese Making at Home begins with a primer covering milks, starters, cultures, natural coagulants, and bacteria—everything the beginner needs to get started. The heart of the book is a master class in home cheese making: building basic skills with fresh cheeses like ricotta and working up to developing and aging complex mold-ripened cheeses. Also covered are techniques and equipment, including drying, pressing, and brining, as well as molds and ripening boxes. Last but not least, there is a full chapter on cooking with cheese that includes more than twenty globally-influenced recipes featuring the finished cheeses, such as Goat Cheese and Chive Fallen Soufflés with Herb-Citrus Vinaigrette and Blue Cheese, Bacon, and Pear Galette. Offering an approachable exploration of the alchemy of this extraordinary food, Artisan Cheese Making at Home proves that hand-crafting cheese is not only achievable, but also a fascinating and rewarding process.

The Kitchen Diaries II

Nigel Slater

Author : Nigel Slater
Publisher : HarperCollins UK
Page : 544 pages
File Size : 47,6 Mb
Release : 2012-10-25
Category : Cooking
ISBN : 9780007511440

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The Kitchen Diaries II by Nigel Slater Pdf

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.

The Everyday Fermentation Handbook

Branden Byers

Author : Branden Byers
Publisher : Simon and Schuster
Page : 192 pages
File Size : 44,9 Mb
Release : 2014-06-06
Category : Cooking
ISBN : 9781440573675

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The Everyday Fermentation Handbook by Branden Byers Pdf

Easy recipes to ferm up any kitchen! Get ready for a wild microbial transformation with the healthy and flavorful foods in The Everyday Fermentation Handbook! Going way beyond ordinary sauerkraut and kimchi, this book teaches you the ins and outs of fermentation with simple instructions for fermenting just about every kitchen staple. Complete with tasty recipes for turning fermented foods into meals, you'll relish the opportunity to fill each day with mouthwatering dishes like: Sourdough Belgian waffles Miso and mushroom soup Sauerkraut Pretzel grilled cheese Chickpea and wild rice tempeh Hard cider pie The Everyday Fermentation Handbook helps you create more than 100 delicious fermented recipes--and a bona fide zoo of microbial diversity--right at home!

Fiery Ferments

Kirsten K. Shockey,Christopher Shockey

Author : Kirsten K. Shockey,Christopher Shockey
Publisher : Storey Publishing
Page : 273 pages
File Size : 51,6 Mb
Release : 2017-05-30
Category : Cooking
ISBN : 9781612127286

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Fiery Ferments by Kirsten K. Shockey,Christopher Shockey Pdf

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.

The Fermentation Kitchen

Gabe Toth

Author : Gabe Toth
Publisher : Brewers Publications
Page : 186 pages
File Size : 52,7 Mb
Release : 2021-09-27
Category : Cooking
ISBN : 9781938469725

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The Fermentation Kitchen by Gabe Toth Pdf

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.

Fermentation

Bhavbhuti M. Mehta,Afaf Kamal-Eldin,Robert Z. Iwanski

Author : Bhavbhuti M. Mehta,Afaf Kamal-Eldin,Robert Z. Iwanski
Publisher : CRC Press
Page : 402 pages
File Size : 42,7 Mb
Release : 2012-04-12
Category : Technology & Engineering
ISBN : 9781439853344

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Fermentation by Bhavbhuti M. Mehta,Afaf Kamal-Eldin,Robert Z. Iwanski Pdf

A large variety of food products all over the world are prepared by the fermentation of various raw materials. Fermentation: Effects on Food Properties explores the role of fermentation reactions in the chemical, functional, and sensory properties of food components as well as their effect on food component content and biological activity. Emphasizing the various chemical changes that take place during processing, both pre- and post-fermentation, the book explores: The complex microbial community in fermented foods The generation of the flavor and aroma compounds in fermented foods The effect of fermentation on the rheological properties and the color of foods The effect of fermentation on bioactivities of foods How microorganisms during fermentation can remove or detoxify antinutritional compounds in raw foods The fortification of products derived from fermentation processes and technical issues in the production and distribution of such foods Fermentation processes for cereals, legumes, vegetables, dairy products, seafood, and meat Food safety and adherence to the Hazard Analysis and Critical Control Points (HACCP) principles Mastering today’s art of fermentation processes requires detailed knowledge of food raw materials, microbiology, enzymology, chemistry/biochemistry, physics, engineering, and technology. This volume is an important starting point in understanding the process. Presented in concise, accessible chapters contributed by food experts, the book contains ample references to enhance further, more detailed exploration of this critical topic as we search for ways to enhance food quality for better health.

Fresh & Fermented

Julie O'Brien,Richard J. Climenhage

Author : Julie O'Brien,Richard J. Climenhage
Publisher : Sasquatch Books
Page : 416 pages
File Size : 52,6 Mb
Release : 2014-10-28
Category : Cooking
ISBN : 9781570619380

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Fresh & Fermented by Julie O'Brien,Richard J. Climenhage Pdf

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 Essential Book of Fermentation

Jeff Cox

Author : Jeff Cox
Publisher : Penguin
Page : 320 pages
File Size : 53,6 Mb
Release : 2013-07-02
Category : Cooking
ISBN : 9781101609071

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The Essential Book of Fermentation by Jeff Cox Pdf

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.

Wood-Fired Cooking

Mary Karlin

Author : Mary Karlin
Publisher : Ten Speed Press
Page : 210 pages
File Size : 55,7 Mb
Release : 2011-08-23
Category : Cooking
ISBN : 9781607741336

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Wood-Fired Cooking by Mary Karlin Pdf

This contemporary collection of more than 100 recipes from chef-instructor Mary Karlin covers the range of wood-fired cooking options available to home cooks. From flame-licked Plank-Roasted Porterhouse or Grilled Naan to a hearth-baked Milanese Risotto, Leek, and Asparagus Tart or Warm Chocolate-Chipotle Cakes, Karlin's unassuming yet refined kitchen sensibility shines through in every dish. With a vast knowledge of terrific ingredients, the diverse flavor characteristics of hardwoods, and the best live-fire techniques and equipment now available, Karlin is a passionate advocate for this growing trend. Her globally inspired Indian, Italian, Mediterranean, American, and North African recipes for cooking over live flame and embers are paired with contributions from Peter Reinhart, Bruce Aidells, Deborah Madison, and other fired-up chefs. Whether you're a seasoned barbecue expert or you just bought your first bag of lump charcoal, Wood-Fired Cooking will have you stoking appetites in no time.

Wild Fermentation

Sandor Ellix Katz

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
Page : 322 pages
File Size : 41,8 Mb
Release : 2016
Category : Fermentation
ISBN : 9781603586283

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Wild Fermentation by Sandor Ellix Katz Pdf

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.

Salt, Fat, Acid, Heat

Samin Nosrat

Author : Samin Nosrat
Publisher : Simon and Schuster
Page : 480 pages
File Size : 43,9 Mb
Release : 2017-04-25
Category : Cooking
ISBN : 9781476753836

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Salt, Fat, Acid, Heat by Samin Nosrat Pdf

Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.

Fermentation

Brittany Faller

Author : Brittany Faller
Publisher : CreateSpace
Page : 30 pages
File Size : 43,8 Mb
Release : 2015-03-25
Category : Electronic
ISBN : 1511414154

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Fermentation by Brittany Faller Pdf

The Ultimate Step by Step Guide to Mastering and Understanding Fermentation for Life! "Understanding Fermentation has Never Been This S/h2imple and Rewarding" Learn the different characteristics and processes about Fermentation Fermentation is a process that deals in culturing several microorganisms in order to create a product, especially a food product, that could have a better taste, purpose, appearance, size, and etc. In today's economy, most of what we eat are not in their natural forms and are produced with the help of millions of microorganisms that can alter a product's properties according to our desired outcome. This book is for those who wish to understand how simple food products such as wine, bread, soy sauce and vinegar are produced. You will understand the different processes involved in changing the properties of the base products to create a wide variety of products with its own unique characteristics. The process of fermentation has helped us survive and build a better world since it has also saved and improved a lot of human life. There are also different divisions and subdivisions regarding the processes, which may sound complicated but is actually easier and simpler than how it sounds. The benefits of reading this book lie in the knowledge of knowing and understanding the origin of what we use and what we eat. Through this book, we can use the knowledge of practical matters and improve our lives one step at a time. This is a must read for every human being in the world because of the essential knowledge this book would give you. Why You Must Have This Book! >In this book you will learn what fermentation is. >This book will teach you why fermentation is important. >In this book you will learn the different processes in fermentation. >This book will guide you the products that are derived from this process. >.This book will teach the history of fermentation. >In this book you will learn what it means to produce more and more fermented products. >This book will help you to examine and analyze the different fermented products. >This book will teach you the good and bad effects of the process. >This book will give you a background knowledge that is practical. What you'll discover from "Fermentation: The Ultimate Step by Step Guide to Mastering and Understanding Fermentation for Life!" * You will learn about how each product is produced. * The importance of chemistry and biology in medicine and in food. * How to create fermented products. * How to manipulate the fermentation process to achieve what you desire. * Have useful knowledge that you could use in your life. * You'll discover how life would be without this process. * The different effects that we have benefited from. Want to Know More? Hurry! For a limited time you can download "Fermentation: The Ultimate Step by Step Guide to Mastering and Understanding Fermentation for Life!"" for a special discounted price of only $2.99 Download Your Copy Right Now! Just Scroll to the top of the page and select the Buy Button. ----- TAGS: Fermentation - Fermentation for Beginners - Probiotics - Probiotic Foods - fermented foods - Fermented Vegetable - Enyzmes

Mastering Fermentation

Mastering Fermentation by Mary Karlin Pdf

Fermented Vegetables by Kirsten K. Shockey,Christopher Shockey Pdf

Mastering Homebrew by Randy Mosher Pdf

Artisan Cheese Making at Home by Mary Karlin Pdf

The Kitchen Diaries II by Nigel Slater Pdf

The Everyday Fermentation Handbook by Branden Byers Pdf

Fiery Ferments by Kirsten K. Shockey,Christopher Shockey Pdf

The Fermentation Kitchen by Gabe Toth Pdf

Fermentation by Bhavbhuti M. Mehta,Afaf Kamal-Eldin,Robert Z. Iwanski Pdf

Fresh & Fermented by Julie O'Brien,Richard J. Climenhage Pdf

The Essential Book of Fermentation by Jeff Cox Pdf

Wood-Fired Cooking by Mary Karlin Pdf

Wild Fermentation by Sandor Ellix Katz Pdf

Salt, Fat, Acid, Heat by Samin Nosrat Pdf

Fermentation by Brittany Faller Pdf

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