Catalog Search Results
Author
Publisher
Artisan, a division of Workman Publishing Co., Inc
Pub. Date
[2018]
Language
English
Description
At Noma--four times named the world's best restaurant--every dish includes some form of fermentation, whether it's a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma's extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed...
Author
Series
Publisher
Readers to Eaters
Pub. Date
[2022]
Language
English
Description
Welcome to Sandor Katz's no-desk, new-ways school! There are no tests, no rules - just happy, hungry people learning how to make fermented food. All they need are their favorite vegetables, salt, and the TINY WILD. These invisible microbes change cucumbers into crunchy pickles, and cabbages into zingy-zangy sauerkraut and kimchi.
Author
Publisher
Artisan, a division of Workman Publishing
Pub. Date
[2024]
Language
English
Description
"Like butter in French cooking or olive oil in Italian, jangs are the soul of Korean cuisine. These umami sauces are found in every meal, from soups and stews, to salads, marinades, and even desserts, adding depth and complexity to every dish. The foundation of the three main jangs- gochujang, doenjang, and ganjang-is simple. Soybeans, water, and salt are dried, aged, and fermented in earthenware pots, extracting flavor from their environment and...
Author
Publisher
Fair Winds
Pub. Date
2016.
Language
English
Description
We live in a fermentation nation. Fermented foods like yogurt, sauerkraut, and kombucha are popular blog and diet staples, and rightfully so! They are loaded with nourishing probiotics, and they're downright delicious. While most people know they should be incorporating fermented foods into their diet, they're not sure how to consume them on a daily basis. "Fermented Foods at Every Meal "changes all that. Author Hayley Ryczek teaches the ins and outs...
Author
Publisher
Chelsea Green Publishing
Pub. Date
[2020]
Language
English
Description
"Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts, and recipes for fermenting and culturing foods with this magical ingredient. Then they take it to the next level by describing how they rapidly age charcuterie, cheese, and other ferments, revolutionizing...
Author
Publisher
Skyhorse Publishing
Pub. Date
[2017]
Language
English
Description
Welcome to the world of produce preservation. In Can It & Ferment It, blogger and preservation enthusiast Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. From a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds. Stephanie explains the differences between the canning and fermentation...
Author
Publisher
Adams Media
Pub. Date
[2014]
Language
English
Description
Get ready for a wild microbial transformation with healthy and flavorful foods! Byers teachers you the ins and outs of fermentation with simple instructions for fermenting just about every kitchen staple. You can create microbial diversity right at home!
Author
Publisher
Robert Rose
Pub. Date
2018.
Language
English
Description
"This book offers 70 delicious, healthy recipes to make fermented food such as sauerkraut, kombucha, kimchi, including vegetables, fruits, sugars to milks, grains and legumes. The science behind fermentation, as well as types of fermentation processes and useful equipment are included."--Provided by publisher
Author
Publisher
Rizzoli
Pub. Date
2014.
Language
English
Description
One hundred inspired recipes to enliven your cooking with pickles, yogurt, kombucha, and beyond. "Cultured Foods for Your Kitchen" draws on the traditions of fermenting from around the world, offering inspiring ways to incorporate nutritional cultures into everyday cooking. Fermentation is a traditional means of preserving the harvest, and today it is also prized for the range of flavors it creates: the spicy kick of kimchi, the cooling tang of yogurt,...
Author
Publisher
Lorenz Books, an imprint of Anness Publishing Ltd
Pub. Date
[2019]
Language
English
Description
Ferments are amazing. They are not only great-tasting, but very good for you. Used for centuries as a natural way of food preservation, they are now known to actively improve digestive balance and gut health. What is more satisfying than lining up a row of brightly coloured jars that you have made yourself, all bursting with natural goodness? The benefits of fermented food can be found in much more than cabbage sauerkraut: this detailed and practical...
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