Wild Fermentation

Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603586296
Size: 15.63 MB
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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 ...

Wild Fermentation

Author: Sandor Katz
Publisher: Microcosm Publishing
ISBN: 1621069532
Size: 72.33 MB
Format: PDF, ePub
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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.

The Art Of Fermentation

Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 160358286X
Size: 56.83 MB
Format: PDF, ePub, Mobi
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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; ...

The Revolution Will Not Be Microwaved

Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603580174
Size: 16.21 MB
Format: PDF, Mobi
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From community-supported local farmers, community gardeners, and seed saving activists, to underground distribution networks of contraband foods and food resources rescued from the waste stream, this book shows how ordinary people can ...

Beer Food And Flavor

Author: Schuyler Schultz
Publisher: Skyhorse Publishing Inc.
ISBN: 1616086793
Size: 37.43 MB
Format: PDF, ePub, Mobi
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The distinct flavor of Colorado lamb in its meaty, yet lean tenderloin form
complements the oak-aged beer's musky, wild fermentation flavors while the
spice of the cumin seed contrasts with its sweet malt notes. Additionally, Grand
Cru's sourness and the creamy tartness of the yogurt work together, even as the
straightforward crisp, sweet carrot and raisin salad contrasts with the beer's
deeply complex body. These are just a few of the myriad interactions that can
take place in an artful ...

Edible Medicines

Author: Nina L. Etkin
Publisher: University of Arizona Press
ISBN: 9780816527489
Size: 24.58 MB
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CHAPTER 4 Fermented Foods and Beverages Fermentation is a miracle of
transformative dimensions, a process by which microscopic organisms— our
ancestors and allies— modify our biological terrain to extend the usefulness of
our foods. — Sandor Katz, Wild Fermentation: The Flavor, Nutrition, and Craft of
Live-Culture Foods during the long course of human evolution, people have had
to contend with plants and animals that, although potentially reliable sources of
nutrients, ...

The Joy Of Keeping A Root Cellar

Author: Jennifer Megyesi
Publisher: Skyhorse Publishing Inc.
ISBN: 1602399751
Size: 78.77 MB
Format: PDF, Kindle
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WiLD FerMentation: tHe FLavor, nutrition, anD CraFt oF Live-CuLture FooDS,
Sandor Ellix Katz 5 Pickling and Fermentation the art of pickling foods can be
traced back thousands of years, to thevery first wines made of honey, created by
ancient cul- tures in India, Spain, and South Africa. Today, pickling most com-
monly refers to a method of food preservation that usually involves either salt or a
strong acid being introduced to the food in its origi- nal state, but natural
fermentation is ...

Locavore S Handbook

Author: Leda Meredith
Publisher: Rowman & Littlefield
ISBN: 0762762675
Size: 69.43 MB
Format: PDF, ePub, Docs
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live Culture Foods Sandor
Ellix Katz's book on everything fermented, including lacto-fermented vegetables,
sourdough baking, yogurt, and more. 9: Simple Food Preservation My favorite
books on food preservation, plus online sources for canning supplies and
information. Also, a winter CSA that includes preserved foods. 194 Fruits of the
Earth Just when I thought I didn't need one more cookbook or food preservation
book on my ...

Make Mead Like A Viking

Author: Jereme Zimmerman
Publisher: Chelsea Green Publishing
ISBN: 1603585990
Size: 65.79 MB
Format: PDF, ePub
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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 ...