Catalog Search Results
Author
Pub. Date
[2023]
Language
English
Description
"Discover the many ways to preserve your harvest while gaining a clear understanding of the process and safety of each method. Not every food can be preserved in the same way, which is why a canning-only book or a fermenting-only book leave many foods out. Everything Worth Preserving includes easy-to-use charts showing the best preservation methods for your favorite foods. Not sure where to start? Take advantage of the author's many family-approved...
Author
Pub. Date
[2016]
Language
English
Description
Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach...
Author
Pub. Date
[2014]
Language
English
Description
A classic preserving method, the fermentation process yields nutrient-dense live foods packed with vitamins, minerals, enzymes, and probiotic goodness. The Shockeys show you the techniques, and then help you explore how to apply these simple skills to fresh vegetables, herbs, and even a few fruits.
Author
Language
English
Description
"Learn how to choose and prepare only the best, freshest ingredients for all your kitchen fermenting projects with Real Food Fermentation!* Learn how to make tasty foods including kimchi, yogurt, and sauerkraut* Improves digestion* Enzyme-rich foods contain high nutrient value* Boosts "good" bacteria production. Fermentation is one of the earliest forms of natural food preservation, and without it, our beloved vegetables, fruits, grains, and milk...
Author
Pub. Date
c2012
Language
English
Description
"'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...
Author
Pub. Date
2016.
Language
English
Description
Ferment, Pickle, Dry teaches you how to preserve foods using the ancient methods of fermenting, pickling and drying. It' s packed with recipes showing you how to use your newly preserved ingredient in everyday meals. From pickled oranges transformed in a squid and linguine dish, to dry kale and pickled celery incorporated into a vibrant stir-fry, the duel recipes in this cookbook will ensure you never end up with jars of forgotten and unloved preserves....
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