Mastering Fermentation

Mastering Fermentation PDF Book Detail:
Author: Mary Karlin
Publisher: Ten Speed Press
ISBN: 1607744392
Size: 63.81 MB
Format: PDF, ePub, Docs
Category : Cooking
Languages : en
Pages : 256
View: 3361

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Book Description: 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.

Home Fermentation

Home Fermentation PDF Book Detail:
Author: Katherine Green
Publisher: Sonoma Press
ISBN: 9781942411215
Size: 46.85 MB
Format: PDF, Mobi
Category : Cooking
Languages : en
Pages : 230
View: 4286

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Book Description: Your No-Fuss Beginner's Guide to Preparing Fermented Foods Get the most from your meals with probiotic-packed fermented foods like sauerkraut, kimchi, kombucha, and kefir. With Home Fermentation, you'll prepare these popular ferments in your own kitchen--no fancy equipment or expensive ingredients required. Your practical primer to fermenting foods, Home Fermentation takes you step-by-step through the process of fermenting a wide variety of foods, from vegetables and fruits to dairy, condiments, and beverages. Discover how easy and fun fermentation can be, with: Detailed, step-by-step color illustrations Shopping, troubleshooting, and prep tips An in-depth look at the health benefits of fermented foods 100+ simple and creative fermenting recipes, including Sourdough Pizza Dough, Ginger-Pear Kombucha, and more! Jumpstart your kitchen hobby toward mastering fermentation-friendly recipes.

Mastering Wine

Mastering Wine PDF Book Detail:
Author: Tom Maresca
Publisher: Bantam
ISBN: 9780553342024
Size: 23.73 MB
Format: PDF, Kindle
Category : Wine and wine making
Languages : en
Pages : 304
View: 1298

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Book Description:

Das Noma Handbuch Fermentation

Das Noma Handbuch Fermentation PDF Book Detail:
Author: René Redzepi
Publisher:
ISBN: 9783956142932
Size: 36.14 MB
Format: PDF
Category :
Languages : de
Pages : 456
View: 1114

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Book Description:

Ancient Preludes 3rd

Ancient Preludes 3rd PDF Book Detail:
Author: D. Bruce Dickson
Publisher:
ISBN: 9781578790579
Size: 56.49 MB
Format: PDF, ePub, Docs
Category : Antiquities, Prehistoric
Languages : en
Pages : 465
View: 1346

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Book Description: Contents: Part I -- How Can We Know of Prehistory: Introduction to the Study of the Past; Ancient Tools, Fossils, and the Rise of Scientific Prehistory; Establishing Relative Sequences of Ancient Events; Absolute or Chronometric Dating; Basic Field Methods in Ancient Studies.; Part II -- Pre-History: Humankind in Deep Time: Deep Time and Evolution; Hominid Evolution in the Pliocene and Pleistocene Epochs; The Late Pleistocene Epoch in the Old World; The Late Pleistocene Epoch in the New World; The Holocene Epoch and the Mesolithic Interlude.; Part III -- Precludes to the Present: The Origins of Agriculture; The Rise of Civilisation in the Old World: The Example of Egypt; The Rise of Civilisation in the New World.

Annual Report

Annual Report PDF Book Detail:
Author: Institut français de recherche pour l'exploitation de la mer
Publisher:
ISBN:
Size: 15.51 MB
Format: PDF, Mobi
Category : Marine resources
Languages : en
Pages :
View: 1052

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Book Description:

Fermentation

Fermentation PDF Book Detail:
Author: Bhavbhuti M. Mehta
Publisher: CRC Press
ISBN: 1439853347
Size: 74.29 MB
Format: PDF, Docs
Category : Technology & Engineering
Languages : en
Pages : 399
View: 6256

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Book 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.

Bible Wines

Bible Wines PDF Book Detail:
Author: William Patton
Publisher:
ISBN:
Size: 73.30 MB
Format: PDF, ePub
Category : Temperance
Languages : en
Pages : 139
View: 2852

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Book Description: