Fiery Ferments
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Fiery Ferments
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Author : Kirsten K. Shockey
language : en
Publisher: Storey Publishing
Release Date : 2017-05-30
Fiery Ferments written by Kirsten K. Shockey and has been published by Storey Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-30 with Cooking categories.
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.
Fiery Ferments
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Author : Kirsten K. Shockey
language : en
Publisher: Hachette UK
Release Date : 2017-05-30
Fiery Ferments written by Kirsten K. Shockey and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2017-05-30 with Cooking categories.
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.
Miso Tempeh Natto Other Tasty Ferments
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Author : Kirsten K. Shockey
language : en
Publisher: Hachette UK
Release Date : 2019-06-25
Miso Tempeh Natto Other Tasty Ferments written by Kirsten K. Shockey and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-06-25 with Cooking categories.
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.
The Big Book Of Cidermaking
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Author : Christopher Shockey
language : en
Publisher: Hachette UK
Release Date : 2020-09-01
The Big Book Of Cidermaking written by Christopher Shockey and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2020-09-01 with Cooking categories.
Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey turn their expertise to the world of fermented beverages in the most comprehensive guide to home cidermaking available. With expert advice and clear, step-by-step instructions, The Big Book of Cidermaking equips readers with the skills they need to make the cider they want: sweet, dry, fruity, farmhouse-style, hopped, barrel-aged, or fortified. The Shockeys’ years of experience cultivating an orchard and their experiments in producing their own ciders have led them to a master formula for cidermaking success, whether starting with apples fresh from the tree or working with store-bought juice. They explore in-depth the different phases of fermentation and the entire spectrum of complex flavor and style possibilities, with cider recipes ranging from cornelian cherry to ginger, and styles including New England, Spanish, and late-season ciders. For those invested in making use of every part of the apple, there’s even a recipe for vinegar made from the skins and cores leftover after pressing. This thorough, thoughtful handbook is an empowering guide for every cidermaker, from the beginner seeking foundational techniques and tips to the intermediate cider crafter who wants to expand their skills. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Homebrewed Vinegar
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Author : Kirsten K. Shockey
language : en
Publisher: Hachette UK
Release Date : 2021-05-11
Homebrewed Vinegar written by Kirsten K. Shockey and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-11 with Cooking categories.
Apple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved cult status among natural health enthusiasts. But many people don’t realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. In fact, vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer. With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.
Fermented Vegetables
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Author : Kirsten K. Shockey
language : en
Publisher: Storey Publishing
Release Date : 2014-10-07
Fermented Vegetables written by Kirsten K. Shockey and has been published by Storey Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-10-07 with Cooking categories.
Even 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.
Wild Fermentation
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Author : Sandor Ellix Katz
language : en
Publisher: Chelsea Green Publishing
Release Date : 2016
Wild Fermentation written by Sandor Ellix Katz and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016 with Fermentation categories.
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
The Art Of Fermentation
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Author : Sandor Ellix Katz
language : en
Publisher: Chelsea Green Publishing
Release Date : 2012
The Art Of Fermentation written by Sandor Ellix Katz and has been published by Chelsea Green Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012 with Cooking categories.
The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.--The New York Times *Named a Best Gift for Gardeners by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, 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.
The Farmhouse Culture Guide To Fermenting
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Author : Kathryn Lukas
language : en
Publisher: Ten Speed Press
Release Date : 2019-08-27
The Farmhouse Culture Guide To Fermenting written by Kathryn Lukas and has been published by Ten Speed Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-08-27 with Cooking categories.
An authoritative and easy-to-use guide to fermentation with 100 recipes for fermented foods and drinks. IACP AWARD WINNER Fermented and live-culture foods are beloved for their bold and layered flavors as well as their benefits for gut health and boosting immunity, but until now, there hasn't been a book that is both authoritative and easy to use. The Farmhouse Culture Guide to Fermenting provides you with the history, health information, and safest methods for preserving, along with 100 recipes for krauts, pickles, kimchi, fermented vegetables, hot sauces, preserved fruits and jams, kombucha, and even mead. With trusted authors Kathryn Lukas, founder of mega brand Farmhouse Culture, and master fermenter and best-selling author Shane Peterson and their thoroughly tested recipes, this is the fermentation book that every home fermenter needs--whether you are about to make your first batch of pickles or have been preserving foods for decades.
Homebrewed Vinegar
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Author : Kirsten K. Shockey
language : en
Publisher: Hachette UK
Release Date : 2021-05-11
Homebrewed Vinegar written by Kirsten K. Shockey and has been published by Hachette UK this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-05-11 with Cooking categories.
Apple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved cult status among natural health enthusiasts. But many people don’t realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. In fact, vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer. With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.