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Real Food Fermentation

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Notă GoodReads:
en Limba Engleză Paperback – 20 Jun 2012
Preserve your favorite foods through every season with Real Food Fermentation. Control your own ingredients, techniques, and additives. Learn a practical food-preparation skill you’ll use again and again. And express yourself by making something unique and whole.
Inside, you’ll find:
—All the basics: the process, the tools, and how to get started
—A guide to choosing the right ingredients
—Sauerkraut and beyond—how to ferment vegetables, including slaw-style, pickles, and kimchi
—How to ferment dairy into yogurt, kefir, crème fraîche, and butter
—How to ferment fruits, from lemons to tomatoes, and how to serve them
—How to ferment your own beverages, including mead, kombucha, vinegar, and ginger ale
—A primer on fermented meat, fish, soy, bread, and more
—Everything you need to know about why the recipes work, why they are safe, what to do if they go wrong, and how to modify them to suit your taste
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Specificații

ISBN-13: 9781592537846
ISBN-10: 1592537847
Pagini: 176
Ilustrații: 250 colour illustrations
Dimensiuni: 206 x 254 x 13 mm
Greutate: 0.66 kg
Ediția: Digital.
Editura: Quarry

Cuprins

Introduction: Fermentation Journey
Chapter 1: Food Preserving (In Brief)
Chapter 2: Know Your Ingredients
Chapter 3: Sauerkraut
Chapter 4: Beyond Basic Sauerkraut: Lacto-Fermented Vegetables
Chapter 5: Dairy
Chapter 6: Fermented Fruit Condiments
Chapter 7: Fermented Beverages
Chapter 8: Meat and Other Fermented Foods
Resources
Acknowledgments
About the Author
Index

Notă biografică

Alex Lewin, a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition, seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco. Visit his blog at http://www.FeedMeLikeYouMeanIt.com. To learn more about this book, visit http://www.RealFoodFermentation.com.