The Art of Fermentation

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

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, 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.

Wild Fermentation

Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 9781603586283
Release Date: 2016-08-19
Genre: Cooking

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 extraordinary book, and an impressive work of passion and scholarship."--Deborah Madison, author of Local Flavors "Sandor Katz has proven himself to be the king of fermentation."--Sally Fallon Morell, President, The Weston A. Price Foundation "Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century."--Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land "The fermenting bible." -- Newsweek "In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives." -- Grist

Einfach fermentieren

Author: Annette Sabersky
Publisher: Heyne Verlag
ISBN: 9783641197971
Release Date: 2017-02-13
Genre: Cooking

Fermentierte Lebensmittel sind echte Superfoods: Gemüse, Milch, Brot und Co., die mithilfe von Bakterien verwandelt werden, sind aromatischer, nährstoffreicher, besser bekömmlich und helfen sogar beim Abnehmen. Ernährungsexpertin Annette Sabersky zeigt in einfachen Schritten, wie das Fermentieren funktioniert, gibt Tipps zum Gelingen und Einkaufshilfen für alle, die keine Zeit zum Selbermachen haben.

The Everyday Fermentation Handbook

Author: Branden Byers
Publisher: Simon and Schuster
ISBN: 9781440573675
Release Date: 2014-06-06
Genre: Cooking

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!

The Revolution Will Not Be Microwaved

Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 9781603580175
Release Date: 2006-11-15
Genre: Health & Fitness

An instant classic for a new generation of monkey-wrenching food activists. Food in America is cheap and abundant, yet the vast majority of it is diminished in terms of flavor and nutrition, anonymous and mysterious after being shipped thousands of miles and passing through inscrutable supply chains, and controlled by multinational corporations. In our system of globalized food commodities, convenience replaces quality and a connection to the source of our food. Most of us know almost nothing about how our food is grown or produced, where it comes from, and what health value it really has. It is food as pure corporate commodity. We all deserve much better than that. In The Revolution Will Not Be Microwaved, author Sandor Ellix Katz (Wild Fermentation, Chelsea Green 2003) profiles grassroots activists who are taking on Big Food, creating meaningful alternatives, and challenging the way many Americans think about food. 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 resist the dominant system, revive community-based food production, and take direct responsibility for their own health and nutrition.

Fermented Vegetables

Author: Kirsten Shockey
Publisher: Storey Publishing
ISBN: 9781612124254
Release Date: 2014-10-01
Genre: Cooking

Shares recipes and techniques for making sauerkraut, pickles, kimchi, and other condiments, as well as for fermenting a variety of homegrown and foraged vegetables.

Cooked

Author: Michael Pollan
Publisher: Penguin
ISBN: 9780143125334
Release Date: 2014
Genre: Cooking

The author recounts the story of his culinary education and the roles of the four classical elements of fire, water, air and earth in transforming natural ingredients into delicious meals and drinks, in an account that traces his efforts to master classic recipes using one of the four elements. Reprint.

Wild Fermentation

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

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?

Fidelity

Author: Thich Nhat Hanh
Publisher: Parallax Press
ISBN: 9781935209911
Release Date: 2011-08-09
Genre: Family & Relationships

Shows how traditional Buddhist teachings on attachment, deep listening, and loving speech can help energize and restore relationships.

Fiery Ferments

Author: Kirsten K. Shockey
Publisher: Storey Publishing
ISBN: 9781612127293
Release Date: 2017-05-30
Genre: Cooking

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.

Gut

Author: Giulia Enders
Publisher: Greystone Books Ltd
ISBN: 9781771643788
Release Date: 2018-02-17
Genre: Health & Fitness

In this updated edition of a worldwide bestseller, Giulia Enders reveals the secrets and science of the digestive system—including new research on the connection between the gut and the brain. For too long, the gut has been the body’s most ignored and least appreciated organ. But it does more than just dirty work; our gut is at the core of who we are. With quirky charm, science star and medical doctor Giulia Enders explains the gut’s magic, answering questions like: Why does acid reflux happen? What’s really up with gluten and lactose intolerance? How does the gut affect obesity and mood? A new section on the brain-gut axis dives into groundbreaking discoveries of psychobiotics – microbes with psychological effects that can influence conditions like depression and even stress. Aided with cheerful illustrations by Enders’s sister Jill, this beguiling manifesto will make you finally listen to those butterflies in your stomach: they’re trying to tell you something important.

Weizenwampe Der Gesundheitsplan

Author: Dr. med. William Davis
Publisher: Goldmann Verlag
ISBN: 9783641164003
Release Date: 2016-02-15
Genre: Cooking

Das neue Praxisbuch von Dr. med. William Davis! In seinem Weltbestseller „Weizenwampe“ klärte er uns über die gesundheitlichen Schäden von Getreidekonsum auf und lieferte mit seinen Kochbüchern viele kreative Ideen, sich glutenfrei zu ernähren. Der Gesundheitsplan geht nun einen Schritt weiter – mit vielen Tipps und Strategien gespickt, ist es Ihr Begleiter in ein gesundes und schlankes Leben ohne Weizen.

Ferment Your Vegetables

Author: Amanda Feifer
Publisher: Fair Winds Press
ISBN: 9781627887557
Release Date: 2015-10-15
Genre: Cooking

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!

Cultured Foods for Your Kitchen

Author: Leda Scheintaub
Publisher: Rizzoli International Publications
ISBN: 0789327457
Release Date: 2014-09-01
Genre: COOKING

Presents a collection of recipes which include fermented foods, discussing their health benefits and providing instructions for making seven fermented ingedients in the home kitchen.