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Ferment: A Memoir of Mental Illness, Redemption, and Winemaking in the Mosel
by Patrick DobsonA deeply moving account of one man&’s return to the German town where he first pursued a career in winemaking, and his attempt to reckon with the mental illness, alcoholism, and enduring relationships that defined the most formative chapter of his life.After an attempted suicide by hanging—with his son in the next room—author Patrick Dobson checks into a mental hospital, clueless, reeling from bone-crushing depression and tortuous, racing thoughts. A long overdue diagnosis of manic depression offers relief but brings his confused and eventful past into question.To make sense of his suicide attempt and deal with his past, he returns to Germany where, three decades earlier, he arrived as twenty-two-year-old—lost, drunk, and in the throes of untreated mental illness—in search of a new life and with dreams of becoming a winemaker. The sublime Mosel vineyards and the ancient city of Trier changed his life forever.Ferment charts his days in Trier&’s vineyards and cellars, and the enduring friendships that would define his life. A winemaker and his wife become like parents to him. In their son, he finds a brother, whose death years later sends Dobson into a suicidal tailspin. His friends, once apprentices like himself, become leaders in their fields: an art historian and church-restoration expert, an art- and architectural-glass craftsman, a painter and photographer, and a theologian/journalist. The relationships he builds with them become hallmarks of a life well-lived.In Ferment, Dobson reconnects with the people who stood by him through his dissolution and eventual recovery. In these relationships, he seeks who he was and how his time in Germany changed him. He peers into his memory to understand how manic depression and alcoholism affected who he was then and how his time in Germany made him who he&’s become.
Fermentados: Kéfir, kombucha, chucrut, kimchi. Ciencia, técnica y más de 50 recetas
by Tomás Linch Catalina LinchUn libro esencial, completo y práctico para la cocina, con todo lo que hay que saber sobre la ciencia, la técnica y el arte de fermentar alimentos. Kéfir, kombucha, chucrut, kimchi; yogures; vinagres; semillas y antinutrientes, en más de 50 recetas para preparar en casa. TODO LO QUE TENÉS QUE SABER SOBRE EL ARTE DE FERMENTAR 1. COMPAÑEROS INVISIBLES ¿Qué es la fermentación? Las tres fermentaciones que tenés que conocer. ¿Cuál es la diferencia entre alimentos fermentados y alimentos vivos? Cinco razones por las cuales deberías fermentar tus alimentos. 2. SODAS PROBIÓTICAS, TÓNICOS Y BEBIDAS FERMENTADAS Tepache, kéfir de agua, kombucha, ginger ale. Todo sobre materias primas y herramientas necesarias. 3. FERMENTAR VEGETALESLos cuatro abordajes de la fermentación láctica de vegetales. Preguntas y respuestas. Cómo fermentar repollo, hakusai, nabo, pepino, pimientos, zanahoria y otros vegetales para hacer chucrut, kimchi y otras preparaciones. 4. YOGURLa leche animal, las bacterias, los cultivos no tradicionales. La polémica por los probióticos. Yogur seco y cómo superar el modo "postrecito". 5. INTRODUCCIÓN A LA FERMENTACIÓN DE SEMILLAS ¿Por qué es mejor fermentar semillas y legumbres antes de cocinarlas? De los porotos a la masa madre. Todo sobre antinutrientes. 6. VINAGRES Hacer vinagre en casa a partir de alcohol. Acidez, pH y cómo mejorar tus comidas con un chorrito de este mágico elíxir. 7. FERMENTAR MIEL, EN MIEL, CON MIEL Frutas, hierbas, ajos y hasta hidromiel. El poder fermentador de la miel en todo su esplendor.
Fermentados: Encurtidos, alcoholes, vinagres, quesos, carnes curadas y más
by Mauricio PizardManual y recetario de fermentación. Fermentados es un viaje hacia el microcosmos de los organismos mejoradores de los alimentos, históricos dadores de sabor y salud Un libro para conocer sobre los distintos procesos fermentativos su historia, su ciencia y su receta con infinitas posibilidades para llevar a la práctica de forma doméstica y sencilla, y aportar diversidad a la ecología de nuestra microbiota intestinal. Cuarto libro del colectivo Garage Gourmet.
Fermentation and Algal Biotechnologies for the Food, Beverage and Other Bioproduct Industries (Multidisciplinary Applications and Advances in Biotechnology)
by James Chukwuma OgbonnaThis book covers a range of important topics on dairy and fermented foods and microalgae biotechnologies for food, beverage and bioproduct industries. The topics range from traditionally fermented African foods, fermentation technologies for large-scale industrial enzyme production to microalgae cultivation and nutraceuticals in Africa, etc. The editors provide detailed information on approaches towards harnessing indigenous bioresources for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery. The book will be useful reference material for scientists and researchers working in the field of dairy and food biotechnology, fermentation technology, enzyme biotechnology, algal biotechnology and cultivation systems, biofuels and other bioproducts from algal biomass and underutilized and novel African food sources. Emphasizes recent advances in biotechnologies that could ameliorate the high-level global food insecurity through fermentation technologies applicable to traditional African indigenous and underutilized novel foods, algal biotechnology and value-added bioproducts Provides detailed information on how to harness indigenous bioresources including microalgae for food and nutrition security, climate change adaptation, industrial enzyme production, environmental remediation and healthcare delivery Introduces new frontiers in the area of large-scale enzyme production using fermentation biotechnologies and their applications in the food and beverage industries Discusses current biotechnologies applicable in the food, beverage and bioproduct industries James Chukwuma Ogbonna, Ph.D., is a Professor of Microbiology and Biotechnology, and Director, National Biotechnology Development Agency, South East Zonal Biotechnology Centre, University of Nigeria, Nsukka, Nigeria. Sylvia Uzochukwu, Ph.D., is a Professor of Food Science and Biotechnology, and Director, Biotechnology Centre, Federal University, Oye-Ekiti, Nigeria. Emeka Godfrey Nwoba, Ph.D., is a research scholar at the Algae Research & Development Centre, Murdoch University, Western Australia. Charles Oluwaseun Adetunji, Ph.D., is an Associate Professor of Microbiology and Biotechnology, and Director of Intellectual Property and Technology Transfer, Edo State University Uzairue, Nigeria. Nwadiuto (Diuoto) Esiobu, Ph.D., is a Professor of Microbiology and Biotechnology at Florida Atlantic University, Boca Raton, FL, USA, and the President and Founder of Applied Biotech Inc. and ABINL, Abuja, Nigeria. Abdulrazak B. Ibrahim, Ph.D., is a Capacity Development Expert at the Forum for Agricultural Research in Africa (FARA), and Associate Professor of Biochemistry, Ahmadu Bello University, Zaria, Nigeria. Benjamin Ewa Ubi, Ph.D., is a Professor of Plant Breeding and Biotechnology and Director, Biotechnology Research and Development Centre, Ebonyi State University, Abakaliki, Nigeria.
Fermentation as Metaphor
by Sandor Ellix KatzBestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times)—delivers a mesmerizing treatise on the meaning of fermentation alongside his awe-inspiring photography of this transformative process, teaching us with words and images about ourselves, our culture, and being human. 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, and non-fiction readers alike.
Fermentation for Beginners: The Step-by-Step Guide to Fermentation and Probiotic Foods
by Drakes PressWith 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 fermentationHelpful Tips—Covers all the ingredients and equipment you need to start fermenting at homeAn Overview—Explains the science behind fermentationWith 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!
Fermented
by Jill CiciarelliFermented: A Four-Season Approach to Paleo Probiotic Foods is your guide to an essential aspect of ancestral eating-fermentation. A centuries-old craft practiced by traditional cultures in all parts of the world, fermenting food is a creative and inexpensive way to enhance the nutritive properties of your favorite foods and to introduce exciting, new flavors into your weekly menus.
Fermented: A Beginner's Guide To Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi And More
by Charlotte PikeIncorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Chapters covering fruit and vegetables, milk, pulses, sourdough baking and drinks will introduce you to unique new flavours as well as traditional fermented vegetables such as German Sauerkraut and Korean Kimchi. Learn how to make the most delicious and useful ferments at home and then use fermented ingredients in dishes such as Persian aubergine stew, Korean pancakes, dosa and grilled miso chicken. Learn how to make sweet and savoury yogurts such as homemade Coconut Yogurt or Cardamom and Rose Yogurt Cream and not just bake bread with your sourdough, but delicious treats, such as Sourdough Chocolate Cake. Create essential pickles, sauces and chutneys with fermented vinegar that will have endless uses, fully stock any kitchen cupboard or make an excellent homemade gift.
Fermented: A beginner's guide to making your own sourdough, yogurt, sauerkraut, kefir, kimchi and more
by Charlotte PikeIncorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Chapters covering fruit and vegetables, milk, pulses, sourdough baking and drinks will introduce you to unique new flavours as well as traditional fermented vegetables such as German Sauerkraut and Korean Kimchi. Learn how to make the most delicious and useful ferments at home and then use fermented ingredients in dishes such as Persian aubergine stew, Korean pancakes, dosa and grilled miso chicken. Learn how to make sweet and savoury yogurts such as homemade Coconut Yogurt or Cardamom and Rose Yogurt Cream and not just bake bread with your sourdough, but delicious treats, such as Sourdough Chocolate Cake. Create essential pickles, sauces and chutneys with fermented vinegar that will have endless uses, fully stock any kitchen cupboard or make an excellent homemade gift.
Fermented Foods for Health: Use the Power of Probiotic Foods to Improve Your Digestion, Strengthen Your Immunity, and Prevent Illness
by Deirdre Rawlings“[M]ore than a mere cookbook . . . a solid volume of science and cookery that offers a wealth of information for those looking to improve their health.” —Library JournalFermented foods have shown to be beneficial for a number of health conditions including candida overgrowth, IBS and digestive difficulties, sugar/carb cravings, and other inflammatory disorders. What’s more, science is starting to show that our modern lifestyle of completely eschewing bacteria via pasteurized foods, hand sanitizers, disinfectants, and antibiotics is actually making us more, not less, susceptible to illness and allergies. Regular inclusion of fermented foods in the diet naturally combats bad bacteria and strengthens the immune system. Fermented Foods for Health includes meal plans of fermented foods for addressing specific ailments and repairing the metabolism. Seventy-five delicious recipes show readers how to ferment everything from meats to vegetables, fruits, and dairy—and how to utilize each of them for specific health benefits such as balancing the body’s PH, increasing enzyme production, and strengthening immunity.
Fermented Hot Sauce Cookbook: A Step-by-Step Guide to Making Hot Sauce From Scratch
by Kristen WoodFerment your way to homemade hot sauce with recipes from around the world The world of fermented hot sauce is a limitless canvas ripe for creating. Now, you can concoct your own spicy homemade sauces with help from The Fermented Hot Sauce Cookbook. Whether you like a lot of kick to your hot sauce or prefer milder flavors, you'll find delicious sauces suitable for your palate, complete with step-by-step guidance for getting them right every time. This fermented hot sauce recipe book includes: Fermentation fundamentals—Learn all about what creates the deep, complex flavors and gut-healing properties you'll encounter in your fermented hot sauce creations. A worldly variety of sauces—Discover an exciting array of hot sauce recipes from the Americas, the Caribbean, Asia, Africa, and the Middle East. Creative hot sauce recipes—Put your homemade hot sauces to good use! Incorporate them into flavorful recipes, like Spicy Sriracha Pizza, Spicy Thai-Style Peanut Noodles, and Baked Cheesy Sweet Chili Quinoa. Find out how easy it is to make your own fermented hot sauces at home with this beginner-friendly hot sauce book.
The Fermented Man: A Year on the Front Lines of a Food Revolution
by Derek DellingerFermentation is all the rage in health and fitness circles, but can a person live for one year on nothing but fermented foods? One brave homebrewer tries to find out. On January 1, 2014, homebrewer and writer Derek Dellinger began a journey that would change nearly everything he thought he knew about fermented food and beverage--and as a beer expert, he knew a lot. For an entire year, Dellinger would eat or drink only products that had been created by microbes. Exploring the vast world of fermentation, Dellinger became the living embodiment of its cultural and nutritional power--he became the Fermented Man. In this entertaining and informative narrative, Dellinger catalogs his year spent on this unorthodox diet, revealing insights about the science of fermentation, as well as its cultural history, culinary value, and nutritional impact along the way. He goes beyond yogurt and sauerkraut to show us how fermentation occurs in a wide range of foods we might never have expected, and is at the root of many unique delicacies around the world. From foraging for living bacteria in the modern American grocery store, to sampling mucousy green Century Eggs in Chinatown, to an epic winter quest to Iceland for rotten shark meat, Dellinger investigates a realm of forgotten foods that is endlessly complex and surprisingly flavorful. And despite our collective aversion to bacteria, Dellinger's experience and research reveals that it is these same microbes that may hold the key to our health and diets. With bonus recipes for readers who are eager to get off the page and into the kitchen, The Fermented Man is an adventure story, culinary history, and science project all in one.
Fermented Probiotic Drinks at Home: Make Your Own Kombucha, Kefir, Ginger Bug, Jun, Pineapple Tepache, Honey Mead, Beet Kvass, And More
by Felicity EvansTransform your health with fermented probiotic drinks—bubbly and creamy, sweet and tart, and always delicious. It’s no secret that probiotics—the gut-friendly bacteria found in fermented foods—are a powerful superfood. They’ve been used for centuries to improve digestion, immunity, mood, and hormonal health. Plus, they’re uniquely healthful and perfect to enjoy any time of day and in any season. This beautifully illustrated cookbook makes it easy and fun to fit probiotics into your busy routine with refreshing fermented drinks you can make at home. It turns out there’s much, much more to enjoy beyond premade kombucha and kefir. Here are 50 recipes for eight different elixirs—from Chinese Jun to Mexican Pineapple Tepache—that will bring surprising flavors from around the world right to your table. Step by step, self-taught fermentation guru Felicity Evans explains how to: Stock your kitchen with expert tools and affordable ingredients Try your hand at both cultured fermentation (Pretty Vanilla, Rosewater and Chia Water Kefir) and wild fermentation (Beautifying Blueberry Beet Kvass) Recognize a successful ferment and troubleshoot when needed Confidently brew and enjoy a diverse menu of presentation-worthy drinks. With this complete resource at your fingertips, you’ll become a master of these handcrafted, healing drinks in no time.
Fermented Vegetables: Creative Recipes for Fermenting 64 Vegetables & Herbs in Krauts, Kimchis, Brined Pickles, Chutneys, Relishes & Pastes
by Kirsten K. Shockey Christopher ShockeyEven 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.
Fermented Vegetables, 10th Anniversary Edition: Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes
by Kirsten K. Shockey Christopher ShockeyThis updated and revised bestselling guide to fermenting vegetables shares 65 new recipes, 8 new vegetable and fruit entries, 12 new producer profiles, 4 new fermentation techniques, and a greater emphasis on zero-waste processes. Since the first edition of Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over—in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten and Christopher Shockey have been at the forefront of the fermentation movement and are two of its most widely respected teachers. Fermented Vegetables has become the go-to reference for people who want to start fermenting; its broad scope, accessible recipes, and attractive package, combined with the Shockeys&’ authority, are a winning combination. The second edition of the book builds on the success of the first, with new techniques like using Japanese pickle beds and turning ferments into seasoning pastes and powders. It includes 65 new recipes; other recipes that utilize fermented foods have been revised to minimize the use of animal products and alcohol. In addition, the authors have written 8 new fruit and vegetable entries and 12 new profiles, which feature producers from around the world. All information about the science of gut health has been updated to reflect the enormous amount of research that has been done over the last decade.
Fermenter: DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Fermented Beverages & What to Do with Them
by Aaron Adams Liz CrainHeads (of cabbage) are gonna roll! Learn how to make funky, flavorful ferments + tasty food that incorporates them. Fermenter is perfect for those looking to add some serious culinary wizardry and revolutionary DIY spirit to their vegan kitchen.Like The Noma Guide to Fermentation but with a punk, DIY aesthetic and a it's-OK-to-fail ethos, Fermenter provides the sought-after secrets and words of wisdom from top fermentation educators, Aaron Adams and Liz Crain.Based in Portland, Oregon (vegan capital of America), the Fermenter restaurant specializes in culinary fermentation to achieve their unique funky flavors. Learn how to handcraft local bean-and-grain tempehs, fresh and aged vegan cheeses, fizzy probiotic drinks, and koji ferments and revolutionize the flavor profiles in your home kitchen! They empower you to follow them down this highly addictive (and inexpensive) path, resulting in totally DIY food, free from mass-produced or corporate anything.Whether you're a pickle wizard already or a just want to level up your home-cook vegan cred, there are more than 60 tantalizing recipes, including:North Coast Kraut (made with seaweed!) is a great beginner's lacto-ferment, full of probiotic goodnessChickpea Miso: a more complex, longer-lead ferment & pantry stapleKoji Beet Reuben: put those koji skills to work with this umami bombCheesy Jojo Supreme with Tempeh Bacon: the perfect stoner food, like if stuffed potato skins were a nacho dishBeware: Vegetables will be slaughtered.
Fermenting: Pickles, Kimchi, Kefir, Kombucha, Sourdough, Yogurt, Cheese and More! (The Self-Sufficient Kitchen)
by Wardeh HarmonEverything you need to master the age-old art of fermentation from home!From kombucha and kefir to sourdough and kimchi, this cookbook is your go-to guide for safe fermentation and discovering the science of probiotic foods.This newly revised edition covers the amazing health benefits of fermented foods and the techniques for safely fermenting food at home. It includes: • More than 100 recipes for ferments of all types, including beverages, cultured dairy, fermented grains, vegetable ferments, and much more • Helpful insights on the tools and techniques you'll need to know to safely create nearly any type of fermented food • Expert guidance from Wardeh Harmon on how fermentation works, how to troubleshoot common fermentation issues, and how to grow your own starters Fermented foods are currently experiencing a renaissance. People are discovering not only the health benefits of live-culture foods but also the true pleasure of creating their own fermentations at home. The diverse chapters in this recipe book cover everything from the history of fermentation to common fermentation recipes for vegetables, fruits, grains, and even alcoholic beverages. This authoritative guide features a wide range of DIY fermentation projects that allow you to progress from simple fermented condiments like chutneys and mayonnaise to more advanced techniques such as fermenting meats and fish. Fermenting will give you all the tools you need to start making your own delicious cultured food right away and help you ease into this exciting hobby! It&’s the perfect book for anyone who has thought about trying to ferment their own food.
Fermenting Everything: How To Make Your Own Cultured Butter, Fermented Fish, Perfect Kimchi, And Beyond
by Andy HamiltonKombucha, kimchi, kefir, and more! Yes, you can ferment nearly anything—for healthy, exciting, and tasty dishes Fermentation is the secret behind some of today’s trendiest dishes. The bonus? It can even help build a healthier gut. With an ever-growing list of ways to ferment, author Andy Hamilton is here to help readers—both newcomers and lifelong fermenters—keep up with this age-old trick for fantastic flavor. Imparting valuable techniques and equipment expertise, Fermenting Everything provides an endless collection of innovative recipes: Creme Fraiche Sourdough Bread Coconut Chutney Rosehip and Horseradish Sauce Fermenting Everything is a necessary companion for those who want to get adventurous in the kitchen.
Fermenting Food for Healthy Eating: Delicious probiotic recipes to boost your digestive and immune systems
by Catherine AtkinsonFermented foods - kefir, kimchi and kombucha, to name just a few - are flooding the supermarket shelves but can be costly to buy. Whether you are new to fermented foods or looking to expand your repertoire, with Fermenting Food for Healthy Eating you'll discover the astonishing nutritional benefits of fermented foods and drinks, how easy they are to make at home and how to incorporate them into everyday eating. It includes:· A comprehensive introduction explaining how fermentation works to preserve food, make it more digestible and increase its vitamin and mineral availability.· All the basic and more advanced techniques, with step-by-step recipes, foolproof advice and handy hints.· Individual chapters on fermented vegetables such as sauerkraut and dill pickles, dairy products, including kefir, yogurt and cheeses (and many non-dairy versions), a selection of fermented drinks such as rejuvelec and kvass, plus how to make sourdough and other fermented breads.Fermenting Food for Healthy Eating is the ultimate guide to fermenting. The book contains a total of 40 recipes for making fermented foods and drinks, and over 40 more nutrient-packed recipes showing how these fermented foods and drinks can be used to create delicious and healthy meals for everyone to enjoy.
Fermenting Food Step by Step: Over 80 step-by-step recipes for successfully fermenting kombucha, kimchi, yogur
by Adam ElabdCreate healthy and delicious fermented foods at home with over 80 step-by-step recipes and beautiful photography. Fermenting Food Step by Step shows you how to master the fermenting process step by step. For thousands of years, cultures around the world have practiced fermentation as a way to preserve food, and only recently have we discovered the full scope of its incredible health benefits. Whether you&’re creating ferments for the incredible flavors or for the amazing health benefits, Fermenting Food Step by Step will give you everything you need to make your own delicious fermented foods at home for everything from kimchi to kefir. Here&’s what you&’ll find inside: • Over 80 recipes for fermenting fruits and vegetables, condiments, dairy, legumes and grains, condiments and vinegars, and more, and each featuring beautiful, instructional photography • Recipes for fermented breads, including instructions for making and using sourdough starters, as well as recipes for non-alcoholic and alcoholic beverages for everything from kombucha to hard cider to mead • Fascinating insight on how fermentation works and the different types of fermentation • Helpful tips for sourcing ingredients, purchasing essential equipment, and ensuring that your ferments always come out safe and flavorful
Fermenting For Dummies
by Marni Wasserman Amelia JeanroyFermenting For Dummies (9781119594208) was previously published as Fermenting For Dummies (9781118615683). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product.Want to ferment at home? Easy. Fermentation is what makes foods like beer, pickles, and sauerkraut delicious—and nutritious. Fermented foods are chock-full of probiotics that aid in digestive and overall health. In addition, the fermentation process also has been shown to add nutrients to food, making already nutritious food even better! Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation. Fermenting For Dummies gives you the scoop on the fermenting process, the tools and ingredients you’ll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for? Shows you how to ferment vegetables, including slaw-style, pickles, and kimchee Covers how to ferment dairy into yogurt, kefir, cheese, and butter Explains how to ferment fruits, from lemons to tomatoes, and how to serve them Details how to ferment beverages, including mead, beer, kombucha, vinegar, and more If you're interested in preserving food using this ancient method, Fermenting For Dummies has everything you need to get started.
Fermenting For Dummies
by Marni Wasserman Amelia JeanroyWant to ferment at home? Easy.Fermentation is what makes foods like beer, pickles, and sauerkraut delicious--and nutritious. Fermented foods are chock-full of probiotics that aid in digestive and overall health. In addition, the fermentation process also has been shown to add nutrients to food, making already nutritious food even better! Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation.Fermenting For Dummies gives you the scoop on the fermenting process, the tools and ingredients you'll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for?Shows you how to ferment vegetables, including slaw-style, pickles, and kimcheeCovers how to ferment dairy into yogurt, kefir, cheese, and butterExplains how to ferment fruits, from lemons to tomatoes, and how to serve themDetails how to ferment beverages, including mead, beer, kombucha, vinegar, and moreIf you're interested in preserving food using this ancient method, Fermenting For Dummies has everything you need to get started.
Ferran: The Inside Story of El Bulli and The Man Who Reinvented Food
by Colman AndrewsMore than just the most influential chef of the late- twentieth and early-twenty-first centuries, Ferran Adrià is arguably the greatest culinary revolutionary of our time. Hailed as a genius and a prophet by fellow chefs, worshipped (if often misunderstood) by critics and lay diners alike, Adrià is imitated and paid homage to in professional kitchens, and in more than a few private ones, all over the world. A reservation at his restaurant, El Bulli, is so coveted that scoring a table is harder than nabbing fifty-yard-line tickets for the Super Bowl. In his lively, and unprecedented, close-up portrait of Adrià, award-winning food writer Colman Andrews traces this groundbreaking chef's rise from resort hotel dishwasher to culinary deity, and the evolution of El Bulli from a German-owned beach bar into the establishment voted annually by an international jury to be "the world's best restaurant. " Taking the listener from Adrià's Franco-era childhood near Barcelona through El Bulli's wildly creative "disco-beach" days and into the modern-day wonderland of Adrià's restaurant kitchen and the workshop/laboratory where his innovations are born and refined, Andrews blends sweeping storytelling with culinary history to explore Adrià's extraordinary contributions to the way we eat. Through original techniques like deconstruction, spherification, and the creation of culinary foams and airs, Adrià has profoundly reimagined the basic characteristics of food's forms, while celebrating and intensifying the natural flavors of his raw materials. Yet, argues Andrews, these innovations may not be his most impressive achievements. Instead, Adrià's sheer creativity and courageous imagination are his true genius-a genius that transcends the chef's métier and can inspire and enlighten all of us. Early in 2010, Ferran stunned the food world by announcing that he plans to close El Bulli at the end of the 2011 season for a two-year hiatus. Chefs, critics, and food-lovers everywhere are asking what that means for this legendary chef and his groundbreaking restaurant. Andrews reveals the inside story, from Ferran himself. Entertaining and intimate, Ferran brings to life the most exciting food movement of our time and illuminates the ways in which Adrià has changed our world-forever altering our understanding of and appreciation for food and cooking.
The Ferryman's Daughter: The gripping new family saga of strength, family and hope for fans of Josephine Cox and Sheila Newberry
by Juliet Greenwood'I absolutely loved it. Hester is one heck of a woman!' Heidi Swain'A charming book seasoned with romance and a sprinkling of danger' Western MailCan Hester help her family escape desperate poverty and fulfil her dreams?1908: Hester always loved her mother best, her father had always been a hard man to like, spending more time (and money) in the local than with his family. After her mother's sudden death, followed by an injury forcing her father to give up his job as the ferryman, Hester is placed in the position of care-giver for her young brother and sister. As the years pass Hester must row the ferry night and day to keep them all from starvation, while her hopes of working in a kitchen and one day becoming a cook, slip further and further away. But just how far is Hester willing to go to make her dream a reality? And as the threat of war comes ever closer to the Cornish coast, will it bring opportunities or despair for Hester and her family?A gripping family saga perfect for fans of Sheila Newberry, Glenda Young and Mollie Walton. Escape to the Cornish coast and discover a strong woman who will do anything for her family and for her dreams... Readers are already falling in love with Hester:'This was a superb read, and I thoroughly enjoyed every moment' Being Anne'A sublime novel, written deftly, and with a keen attention to detail' Netgalley reviewer'Lovely family saga book' Netgalley reviewer
Fertility, Cycles and Nutrition
by Marilyn M. ShannonHow your diet affects your menstrual cycles and fertility.