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Mastering Fermentation

Mastering Fermentation PDF

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Author: Mary Karlin
Publisher: Ten Speed Press
ISBN: 1607744392
Size: 77.12 MB
Format: PDF, Kindle
Category : Cooking
Languages : en
Pages : 256
View: 6080


A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.

Fermentierung F R Einsteiger

Fermentierung f  r Einsteiger PDF

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Author: Branden Byers
Publisher: books4success
ISBN: 3864703069
Size: 13.24 MB
Format: PDF, Mobi
Category : Health & Fitness
Languages : de
Pages : 224
View: 7259


Der nächste Ernährungstrend Sauerkraut bei Oma – klingt sehr idyllisch und vor allem sehr lange her. Dabei ist Fermentierung für Anhänger gesunden, leckeren Essens der neueste Trend und erobert immer mehr Speisepläne. Jeder kennt Sauerkraut und viele lieben es auch – aber bekanntlich schmeckt es nirgends so gut wie bei Oma. Und genau da knüpft dieses Buch an: Einmachen, Einlegen und Haltbarmachen von Lebensmitteln, so wie man es von früher kennt, ohne Zusatzstoffe und Geschmacksverstärker – durch natürliche Gärung. Eine Einführung ins Thema Fermentierung mit zahlreichen Hintergrundinformationen und leckeren Rezepten: Joghurt, Sauerrahmbutter, Feta, Bier, Gemüse, Früchte, Hirse, Kombucha, Kefir, Brot und vieles mehr.

The Everyday Fermentation Handbook

The Everyday Fermentation Handbook PDF

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Author: Branden Byers
Publisher: Simon and Schuster
ISBN: 1440573670
Size: 38.61 MB
Format: PDF, ePub, Docs
Category : Cooking
Languages : en
Pages : 192
View: 3084


Easy recipes to ferm up any kitchen! Get ready for a wild microbial transformation with the healthy and flavorful foods in The Everyday Fermentation Handbook! Going way beyond ordinary sauerkraut and kimchi, this book teaches you the ins and outs of fermentation with simple instructions for fermenting just about every kitchen staple. Complete with tasty recipes for turning fermented foods into meals, you'll relish the opportunity to fill each day with mouthwatering dishes like: Sourdough Belgian waffles Miso and mushroom soup Sauerkraut Pretzel grilled cheese Chickpea and wild rice tempeh Hard cider pie The Everyday Fermentation Handbook helps you create more than 100 delicious fermented recipes--and a bona fide zoo of microbial diversity--right at home!

Study Guide To Accompany Baking And Pastry Mastering The Art And Craft 2e

Study Guide to Accompany Baking and Pastry  Mastering the Art and Craft  2e PDF

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Author: Culinary Institute of America
Publisher: John Wiley & Sons
ISBN: 0470258683
Size: 10.19 MB
Format: PDF, Mobi
Category : Cooking
Languages : en
Pages : 108
View: 1117


The most comprehensive reference on the market, this book covers the full range of baking and pastry arts. Foundational chapters cover ingredient and equipment identification, baking science and food safety, and baking formulas and percentages, as well as information on career opportunities for baking and pastry professionals. Subsequent chapters include basic, step-by-step procedures for the main baking techniques, followed by specific recipes. Completely revised and expanded, this is the most complete and up-to-date guide on baking and pastry, and is a must-have for every culinary student and professional.

Fermentation

Fermentation PDF

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Author: Brittany Faller
Publisher: CreateSpace
ISBN: 9781511414159
Size: 31.39 MB
Format: PDF, ePub
Category :
Languages : en
Pages : 30
View: 2572


The Ultimate Step by Step Guide to Mastering and Understanding Fermentation for Life! "Understanding Fermentation has Never Been This S/h2imple and Rewarding" Learn the different characteristics and processes about Fermentation Fermentation is a process that deals in culturing several microorganisms in order to create a product, especially a food product, that could have a better taste, purpose, appearance, size, and etc. In today's economy, most of what we eat are not in their natural forms and are produced with the help of millions of microorganisms that can alter a product's properties according to our desired outcome. This book is for those who wish to understand how simple food products such as wine, bread, soy sauce and vinegar are produced. You will understand the different processes involved in changing the properties of the base products to create a wide variety of products with its own unique characteristics. The process of fermentation has helped us survive and build a better world since it has also saved and improved a lot of human life. There are also different divisions and subdivisions regarding the processes, which may sound complicated but is actually easier and simpler than how it sounds. The benefits of reading this book lie in the knowledge of knowing and understanding the origin of what we use and what we eat. Through this book, we can use the knowledge of practical matters and improve our lives one step at a time. This is a must read for every human being in the world because of the essential knowledge this book would give you. Why You Must Have This Book! >In this book you will learn what fermentation is. >This book will teach you why fermentation is important. >In this book you will learn the different processes in fermentation. >This book will guide you the products that are derived from this process. >.This book will teach the history of fermentation. >In this book you will learn what it means to produce more and more fermented products. >This book will help you to examine and analyze the different fermented products. >This book will teach you the good and bad effects of the process. >This book will give you a background knowledge that is practical. What you'll discover from "Fermentation: The Ultimate Step by Step Guide to Mastering and Understanding Fermentation for Life!" * You will learn about how each product is produced. * The importance of chemistry and biology in medicine and in food. * How to create fermented products. * How to manipulate the fermentation process to achieve what you desire. * Have useful knowledge that you could use in your life. * You'll discover how life would be without this process. * The different effects that we have benefited from. Want to Know More? Hurry! For a limited time you can download "Fermentation: The Ultimate Step by Step Guide to Mastering and Understanding Fermentation for Life!"" for a special discounted price of only $2.99 Download Your Copy Right Now! Just Scroll to the top of the page and select the Buy Button. ----- TAGS: Fermentation - Fermentation for Beginners - Probiotics - Probiotic Foods - fermented foods - Fermented Vegetable - Enyzmes

Study Guide To Accompany Baking And Pastry Mastering The Art And Craft

Study Guide to accompany Baking and Pastry  Mastering the Art and Craft PDF

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Author: The Culinary Institute of America (CIA)
Publisher: John Wiley & Sons
ISBN: 111871282X
Size: 30.13 MB
Format: PDF, Docs
Category : Business & Economics
Languages : en
Pages : 128
View: 4092


This is the Student Study Guide to accompany Baking and Pastry: Mastering the Art and Craft, 3rd Edition. Praised by top pastry chefs and bakers as "an indispensable guide" and "the ultimate baking and pastry reference," the latest edition of Baking and Pastry from The Culinary Institute of America improves upon the last with more than 300 new recipes, photographs, and illustrations, and completely revised and up-to-date information on creating spectacular breads and desserts. Covering the full range of the baking and pastry arts and widely used by professionals and readers who want to bake like professionals, this book offers detailed, accessible instructions on the techniques for everything from yeast breads, pastry doughs, quick breads, breakfast pastries, and savory items to cookies, pies, cakes, frozen desserts, custards, soufflés, and chocolates. In addition, this revised edition features new information on sustainability and seasonality along with new material on plated desserts, special-occasion cakes, wedding cakes, décor techniques, savory and breakfast pastries, and volume production, making it the most comprehensive baking and pastry manual on the market. Named "Best Book: Professional Kitchen" at the International Association of Culinary Professionals (IACP) Cookbook Awards Established by its first two editions as a lifelong kitchen reference for professional pastry chefs Includes more than 900 recipes and 645 color photographs and illustrations

Connaissance Et Travail Du Vin

Connaissance Et Travail Du Vin PDF

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Author: Emile Peynaud
Publisher: John Wiley & Sons
ISBN: 9780471881490
Size: 28.96 MB
Format: PDF, Kindle
Category : Wine and wine making
Languages : en
Pages : 340
View: 4416



Mastering Artisan Cheesemaking

Mastering Artisan Cheesemaking PDF

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Author: Gianaclis Caldwell
Publisher: Chelsea Green Publishing
ISBN: 1603583327
Size: 13.62 MB
Format: PDF
Category : Cooking
Languages : en
Pages : 345
View: 308


"Every serious home-scale artisan cheesemaker--even those just beginning to experiment--will want this book as their bible to take them from their first quick mozzarella, to a French mimolette, and ultimately to designing their own unique cheeses. This comprehensive and user-friendly guide thoroughly explains the art and science that allow milk to be transformed into epicurean masterpieces. Caldwell offers a deep look at the history, science, culture, and art of making artisan cheese on a small scale, and includes detailed information on equipment and setting up a home-scale operation. A large part of the book includes extensive process-based recipes dictating not only the hard numbers, but also the concepts behind each style of cheese and everything youwant to know about affinage (aging), and using oils, brushes, waxes, infusions, and other creative aging and flavoring techniques. Mastering Artisan Cheesemaking will also prove an invaluable resource for those with, or thinking of starting, a small-scale creamery. Let Gianaclis Caldwell be your mentor, guide, and cheering section as you follow the pathway to a mastery of cheesemaking"--

Mastering Pizza

Mastering Pizza PDF

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Author: Marc Vetri
Publisher: Ten Speed Press
ISBN: 0399579230
Size: 25.36 MB
Format: PDF, Mobi
Category : Cooking
Languages : en
Pages : 272
View: 4065


A revolutionary guide to making delicious pizza at home, offering a variety of base doughs so that your pizza will turn out perfect no matter what kind of oven or equipment you have. Pizza remains America's favorite food, but one that many people hesitate to make at home. In Mastering Pizza, award-winning chef Marc Vetri tackles the topic with his trademark precision, making perfect pizza available to anyone. The recipes—gleaned from years spent researching recipes in Italy and perfecting them in America—have a variety of base doughs of different hydration levels, which allow home cooks to achieve the same results with a regular kitchen oven as they would with a professional pizza oven. The book covers popular standards like Margherita and Carbonara while also featuring unexpected toppings such as mussels and truffles—and even a dessert pizza made with Nutella. With transporting imagery from Italy and hardworking step-by-step photos to demystify the process, Mastering Pizza will help you make pizza as delicious as you find in Italy.

Mastering Brewing Science

Mastering Brewing Science PDF

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Author: Matthew Farber
Publisher: John Wiley & Sons
ISBN: 1119456045
Size: 53.97 MB
Format: PDF, Mobi
Category : Cooking
Languages : en
Pages : 592
View: 3260


With a focus on brewing science and quality control, this textbook is the ideal learning tool for working professionals or aspiring students. Mastering Brewing Science is a comprehensive textbook for the brewing industry, with coverage of processes, raw materials, packaging, and everything in between, including discussion of essential methods in quality control and assurance. The book equips readers with a depth of understanding to deal with problems and issues that arise during production of beer from start to finish, as well as statistical tools for continual quality improvement. Brewery operations, raw material analysis, flavor, stability, cleaning, and methods of quality control, as well as the underlying science, are discussed in detail. The successful brewing professional must produce beer with high standards of quality, consistency, efficiency, and safety. With a focus on quality and on essential applications of biology, chemistry, and process control, Mastering Brewing Science emphasizes development of the reader's trouble-shooting and problem-solving skills. It is the ideal learning tool for all brewing programs or as a resource for current industry professionals. Features of this book include: Comprehensive understanding through application. Presented in the logical order of the brewing process. All key principles of science are applied to beer production, facilitating a better understanding of both. Check for understanding and problem solving. Each chapter includes a set of problems, questions, and case studies that reinforce understanding of the material. Richly illustrated. Hundreds of unique, full-color illustrations, ranging from micrographs of spoilage bacteria to the inner workings of a beer keg, supplement clearly-written text, making this book easy to understand and appealing to the reader. Emphasis on Quality and Safety. Covers the underlying science and essential methods in quality control with discussion of data management and experimental statistics to ensure consistency in beer production. Safety notes for brewing operations prepare the reader for a culture of safety at the workplace. Glossary. A detailed and authoritative glossary sets the standard for beer and brewing terminology.

Fresh Fermented

Fresh   Fermented PDF

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Author: Julie O'Brien
Publisher: Sasquatch Books
ISBN: 1570619387
Size: 36.63 MB
Format: PDF, ePub, Docs
Category : Cooking
Languages : en
Pages : 224
View: 5360


Eating naturally fermented, probiotic foods (such as kimchi) is one of the healthiest and most effective ways to improve digestion. Balance the digestive system and boost your immunity with healthful, simple, and delicious everyday meals using Firefly Kitchens' recipes for fermented kimchi, krauts, and carrots. Making homemade fermented foods is simple and delicious. With eighty-five recipes like Kimchi Kick-Start Breakfast, Smoked Salmon Rueben, and Flank Steak over Spicy Noodles, Fresh & Fermented makes it easy to include these healthy foods in every meal.

Mastering Bread

Mastering Bread PDF

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Author: Marc Vetri
Publisher: Ten Speed Press
ISBN: 1984856995
Size: 60.33 MB
Format: PDF
Category : Cooking
Languages : en
Pages : 304
View: 7692


From a master of the artisan bread movement comes a comprehensive guide to making incredible bread at home, featuring more than 70 delicious recipes NAMED ONE OF THE BEST COOKBOOKS OF THE YEAR BY THE ATLANTA JOURNAL-CONSTITUTION “Here, finally, is the one bread book that every cook needs on their kitchen worktable.”—Andrew Zimmern, host of Bizarre Foods The Vetri Cucina Bread Program began over a decade ago and has been part of the American movement to reclaim high-quality bread as a cornerstone of our food culture. In Mastering Bread, Marc Vetri and his former head baker, Claire Kopp McWilliams, show home cooks how to create simple breads with unique flavors in a home oven. Included are more than seventy recipes for their bestselling sourdough and yeast loaves as well as accompaniments to serve with the breads. Their process of bread-making is broken down into three easy-to-digest chapters: Mix, Shape, and Bake. Another chapter includes recipes for enjoying breadin dishes such as Bruschetta, Panzanella, and Ribollita. There’s even a bonus chapter revealing the secrets of Vetri’s coveted Panettone. This book shares everything that Vetri and McWilliams have learned over the years about the art and science of making incredible bread. They explain how to use fresh milled and whole-grain flours as well as local and regional wheat varieties, with easy instructions for adapting bread recipes for success with whatever flour is available in your market. Included throughout are bios and interviews with grain farmers, millers, and bread bakers from around the nation. Mastering Bread is a master class from an award-winning chef who makes world-class artisan bread easy to bake for both home cooks and professionals alike.

Mastering Basic Cheesemaking

Mastering Basic Cheesemaking PDF

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Author: Gianaclis Caldwell
Publisher: New Society Publishers
ISBN: 1771422076
Size: 68.51 MB
Format: PDF, ePub
Category : Cooking
Languages : en
Pages : 160
View: 6749


The craft of home cheesemaking is exploding in popularity. However, most "beginner" books are essentially loosely organized collections of recipes which lack a progressive approach to teaching the fundamentals of this exciting and satisfying traditional skill. Mastering Basic Cheesemaking provides a complete hands-on guide to making cheese and other fermented dairy products from scratch, geared toward helping the novice cheesemaker to develop the intuition and abilities to position them for success, especially in the real world of the home kitchen. This well-illustrated and clearly written practical guide assumes no prior experience on the part of the aspiring cheesemaker. Topics include: · Tips and secrets for essentials such as choosing milk and the differences between goat, cow, and sheep milk · Bonus recipes for exciting cheeses such as burrata, quick cheddar curds, and ghee · Options for choosing cultures, ingredients, and equipment to make home cheesemaking more affordable · How to age cheeses simply in any home refrigerator · Step-by-step encouragement and insight from a professional, artisan cheesemaker Whether you are a budding cheesemaker, avid do-it-yourselfer, foodie, homesteader, or cheese professional, this complete course in beginning cheesemaking from one of North America's foremost instructors is packed with everything you need to create delicious, nourishing, and beautiful classic cheeses and other dairy delights. Gianaclis Caldwell is the head cheesemaker and co-owner of Pholia Farm, well-known for its artisan, aged raw-milk cheeses, and for its educational offerings. She is the author of Mastering Artisan Cheesemaking, The Small-Scale Cheese Business, and The Small-Scale Dairy.

Slow Rise

Slow Rise PDF

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Author: Robert Penn
Publisher: Penguin UK
ISBN: 0241352096
Size: 30.54 MB
Format: PDF, ePub, Mobi
Category : Cooking
Languages : en
Pages : 240
View: 2204


'Charming, important . . . a journey of discovery' Telegraph 'Compelling, vivid . . . Slow Rise will be welcomed by the new bread geeks' Spectator Over the course of a year, Robert Penn learns how to plant, harvest, thresh and mill his own wheat, in order to bake bread for his family. In returning to this pre-industrial practice, he tells the fascinating story of our relationship with bread: from the domestication of wheat in the Fertile Crescent at the dawn of civilization, to the rise of mass-produced loaves and the resurgence in homebaking today. Gathering knowledge and wisdom from experts around the world - farmers on the banks of the Nile, harvesters in the American Midwest and Parisian boulangers - Penn reconnects the joy of making and eating bread with a deep appreciation for the skill and patience required to cultivate its key ingredient. This book is a celebration of the millennia-old craft of breadmaking, and how it is woven into the story of humanity.

Real Goods Solar Living Sourcebook

Real Goods Solar Living Sourcebook PDF

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Author: John Schaeffer
Publisher: New Society Publishers
ISBN: 0865717842
Size: 25.53 MB
Format: PDF, ePub
Category : Technology & Engineering
Languages : en
Pages : 528
View: 508


The essential guide to energy independence – fully revised and updated

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