wild fermentation 2


No.ISBN : 9781603586283
Author : Sandor Ellix Katz
Genre : Cooking
Publisher : Chelsea Green Publishing
Copyright Year : 2016-08-19
File Format : PDF, EPUB
File Download : 320

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DESCRIPTION : 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


No.ISBN : 9781439853344
Author : Bhavbhuti M. Mehta
Genre : Technology & Engineering
Publisher : CRC Press
Copyright Year : 2012-04-12
File Format : PDF, EPUB
File Download : 399

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DESCRIPTION : 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.


No.ISBN : 9781612129891
Author : Kirsten K. Shockey
Genre : Cooking
Publisher : Storey Publishing
Copyright Year : 2019-06-25
File Format : PDF, EPUB
File Download : 376

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DESCRIPTION : Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.


No.ISBN : 9781624143458
Author : Shannon Stonger
Genre : Cooking
Publisher : Page Street Publishing
Copyright Year : 2017-05-09
File Format : PDF, EPUB
File Download : 224

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DESCRIPTION : Harnessing traditions from previous generations to preserve food is not only a passion for Shannon Stonger, but a way of life. Shannon walked away from a career in chemistry to raise her family. Shortly thereafter, she and her husband moved their family off the grid to discover a more simple, agrarian life. With only minimal solar-powered electricity, Shannon relies on practical food preservation techniques, such as fermentation, to provide nutritious food for her family while cutting food costs. In Traditionally Fermented Foods, Shannon shows readers how to preserve food using traditional fermentation techniques, often without refrigeration. An alternative to canning and freezing, traditionally fermented foods do not require modern technology to preserve. You can learn Shannon’s authentic preservation technique, which she depends on daily to put food on the table, so you know they work. You can also learn how fermented foods work, how to make fermented foods and how to use fermented foods in recipes. This book contains over 80 recipes with corresponding photos.


No.ISBN : 9781603582858
Author : Didi Emmons
Genre : Cooking
Publisher : Chelsea Green Publishing
Copyright Year : 2011
File Format : PDF, EPUB
File Download : 297

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DESCRIPTION : Enhanced by 150 recipes, follows chef Didi Emmons through a year at Eva Sommaripa's legendary farm filled with two hundred-plus uncommon herbs, greens, and edible "weeds" and provides information on growing, foraging, and using a wide range of garden plants and wild foods.


No.ISBN : UCSC:32106017403673
Author : Editors of Chambers
Genre : Reference
Publisher : Chambers Harrap Pub Limited
Copyright Year : 2008
File Format : PDF, EPUB
File Download : 1110

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DESCRIPTION : Chambers 2-in-1 Dictionary & Thesaurus is an easy-to-use single-volume source of both dictionary definitions and thesaurus information (synonyms and antonyms). Entries are fully integrated, and the exceptionally clear two-colour layout means you can find exactly what you're looking for quickly and easily." This book has a fully integrated dictionary and thesaurus text so there's no need to look up the same word twice; 30,000 entries and more than 70,000 dictionary definitions; 150,000 synonyms and opposites; and over 200 lists of related words from types of accommodation to signs of the zodiac.


No.ISBN : BSB:BSB10627372
Author : Noah Webster
Genre :
Publisher :
Copyright Year : 1832
File Format : PDF, EPUB
File Download : 800

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DESCRIPTION :


No.ISBN : IND:30000093661019
Author : Catherine Soanes
Genre : English language
Publisher : OXFORD University Press
Copyright Year : 2007
File Format : PDF, EPUB
File Download : 648

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DESCRIPTION : Revised ed. of: Oxford English minidictionary / edited by Georgia Hole, Sara Hawker, 6th ed., c2004.


No.ISBN : UCSC:32106017105658
Author : Sara Hawker
Genre : English language
Publisher : OXFORD University Press
Copyright Year : 2004-01-01
File Format : PDF, EPUB
File Download : 484

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DESCRIPTION : Containing over 100,000 definitions and alternative words, the Oxford Dictionary and Thesaurus of Current English is a one-stop guide offering wide-ranging coverage of everyday English, with dictionary and thesaurus entries on the same page. Accessible and user friendly, its clear layout and jargon-free entries make it quick and easy to find the word you need. Also included is a handy Spell-it-right guide, offering help with problem words, lists of common confusables, and tips on how to improve your spelling. Replaces the Oxford Quick Reference Dictionary and Thesaurus ISBN 0-19-860169-7.


No.ISBN : 9781118522677
Author : Fidel Toldrá
Genre : Technology & Engineering
Publisher : John Wiley & Sons
Copyright Year : 2014-10-27
File Format : PDF, EPUB
File Download : 528

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DESCRIPTION : Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.