DIY Fermentation: Over 100 Step-By-Step Home Fermentation

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Author: Katherine Green

Publisher: MACMILLAN HEINEMANN

ISBN: N.A

Category:

Page: 319

View: 9231

Simple DIY Ferments that Prove Homemade is Always Better. Fermentation has given us some of the food world’s most treasured delights, and with DIY Fermentation, making delicious probiotic foods in your own kitchen has never been easier. Accessible overviews of fundamental fermentation techniques and step-by-step recipes provide the basic skills you will turn to again and again as you experiment with nourishing ferments at home. Work your way through a wide range of do-it-yourself fermentation projects with: • 100+ recipes to make your own sauerkraut, kimchi, pickles, kefir, yogurt, vinegar, kombucha, hard apple cider, and more • Recipes ranging from beginner to advanced to put your skills to the test • Detailed troubleshooting guides to ensure fermentation success • Insider tips and anecdotes from fermentation experts • Step-by-step illustrations to stay on track • A bonus chapter integrating homemade ferments into everyday cooking Enjoy all the health benefits and delicious flavors of naturally fermented vegetables, fruits, dairy, beverages, breads, condiments, and much more with this invaluable guide to unleash your inner DIYer and master your fermentation skills.

DIY Fermentation: Over 100 Step-By-Step Home Fermentation Recipes

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Author: Rockridge Press

Publisher: Callisto Media Inc.

ISBN: 1623155851

Category: Cooking

Page: 240

View: 3052

Simple DIY Ferments that Prove Homemade is Always Better Fermentation has given us some of the food world’s most treasured delights, and with DIY Fermentation, making delicious probiotic foods in your own kitchen has never been easier. Accessible overviews of fundamental fermentation techniques and step-by-step recipes provide the basic skills you will turn to again and again as you experiment with nourishing ferments at home. Work your way through a wide range of do-it-yourself fermentation projects with: · 100+ recipes to make your own sauerkraut, kimchi, pickles, kefir, yogurt, vinegar, kombucha, hard apple cider, and more · Recipes ranging from beginner to advanced to put your skills to the test · Detailed troubleshooting guides to ensure fermentation success · Insider tips and anecdotes from fermentation experts · Step-by-step illustrations to stay on track · A bonus chapter integrating homemade ferments into everyday cooking Enjoy all the health benefits and delicious flavors of naturally fermented vegetables, fruits, dairy, beverages, breads, condiments, and much more with this invaluable guide to unleash your inner DIYer and master your fermentation skills.

DIY Pickling: Step-By-Step Recipes for Fermented, Fresh, and Quick Pickles

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Author: Rockridge Press

Publisher: Callisto Media Inc

ISBN: 1623156874

Category: Cooking

Page: 168

View: 8040

Make the time-honored tradition of pickling simple and accessible with this handy DIY guide. From Japanese Tsukemono to Korean kimchi, from German sauerkraut to Indian chutney, pickling is part of a long and rich tradition of food culture around the world, and with DIY Pickling, making delicious sweet, sour, spicy and fermented pickles in your own kitchen has never been easier. Included are the fundamental pickling techniques that you’ll turn to again and again in your pursuit of pickling perfection. Work your way through a wide range of pickling projects with: - Over 100 step-by-step pickling recipes - Detailed troubleshooting guides to ensure pickling success - Insider tips and anecdotes from pickling experts - Chapters dedicated to fermented pickles and Asian pickles - Instructions for canning and storing your pickles - A bonus chapter about how to integrate pickles into your everyday cooking Whether you are new to pickling or looking to go beyond the basics, DIY Pickling will give you the tools and tips you need to unleash your inner kitchen crafter and master your pickling skills.

Enriching Urban Spaces with Ambient Computing, the Internet of Things, and Smart City Design

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Author: Konomi, Shin'ichi,Roussos, George

Publisher: IGI Global

ISBN: 1522508287

Category: Architecture

Page: 323

View: 4064

In recent years, the presence of ubiquitous computing has increasingly integrated into the lives of people in modern society. As these technologies become more pervasive, new opportunities open for making citizens’ environments more comfortable, convenient, and efficient. Enriching Urban Spaces with Ambient Computing, the Internet of Things, and Smart City Design is a pivotal reference source for the latest scholarly material on the interaction between people and computing systems in contemporary society, showcasing how ubiquitous computing influences and shapes urban environments. Highlighting the impacts of these emerging technologies from an interdisciplinary perspective, this book is ideally designed for professionals, researchers, academicians, and practitioners interested in the influential state of pervasive computing within urban contexts.

The Everyday Fermentation Handbook

A Real-Life Guide to Fermenting Food--Without Losing Your Mind or Your Microbes

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Author: Branden Byers

Publisher: Simon and Schuster

ISBN: 1440573670

Category: Cooking

Page: 192

View: 1710

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!

The Art of Fermentation

An In-Depth Exploration of Essential Concepts and Processes from around the World

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Author: Sandor Ellix Katz

Publisher: Chelsea Green Publishing

ISBN: 1603583645

Category: Cooking

Page: 528

View: 9565

Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, 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.

DIY Kombucha: 60 Nourishing Tonics for Health & Happiness

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Author: Katherine Green

Publisher: Callisto Media Inc.

ISBN: 1623154766

Category: Cooking

Page: 130

View: 9776

“I can assure you of this: nothing tastes better than your homemade batch of kombucha.” —From the Foreword by Rana Chang, Owner/Founder, House Kombucha Get your kombucha brew on! Fresh, fragrant, and fizzy, home brewed kombucha tea is not only easy to make, it is simply the best testing, healthiest kombucha you’ve yet to try. DIY Kombucha will take you steep-by-steep (and step-by-step) through the process of creating your own flavorful probiotic powerhouse. Here you’ll find: · Clear info on how much kombucha to drink a day, the alcohol content in kombucha, why homebrewing isn’t dangerous, what to look for in (and where to buy) brewing equipment, and more · All the fermented tea recipes you could ever want, including master teas, quick mixes, infusions, juices, smoothies, and even healthy mocktails. · Stories and advice from the founders and brewers behind House Kombucha, Health-Ade, Humm Kombucha, Lion Heart Kombucha, and Buddha’s Brew Kombucha Balancing instruction with encouragement, DIY Kombucha gives every home brewer the skills and confidence to make delicious home brews for every season, every symptom, and every Sunday brunch. Drinks include Chia Kombucha Refresca * Hibiscus Kombucha Cooler * Lavender-Mint Kombucha * Salted-Grapefruit Kombucha Juice * Carrot-Beet Cleanse Kombucha * ’Buch Bloody Mary * Kombucha Kosmo, and more!

Milkwood

Real skills for down-to-earth living

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Author: Kirsten Bradley,Nick Ritar

Publisher: Allen & Unwin

ISBN: 1760637106

Category: House & Home

Page: 304

View: 3233

This beautifully presented book gives readers the nitty-gritty guide for five diverse ways to nourish ourselves from stewarding nature's abundance.' David Holmgren, co-originator of Permaculture 'This book may change your life and your community.' Costa Georgiadis 'Finally, the ultimate self-reliance manual from premier educational facilitator, Milkwood.' Joel Salatin, Polyface Farm 'A joyful guide to how to grow, eat and live in harmony with nature.' Indira Naidoo The skills that we learn bind our lives together. Do you want to know how to grow your own food? Or how to keep bees? How to forage for edible seaweed along the shoreline, or wild greens down by the stream? Maybe you're curious about growing mushrooms or how to grow the perfect tomato. You're invited to make these skills your own. Designed to be read with a pot of tea by your elbow and a notebook beside you, Milkwood is all you need to start living a more home-grown life. From DIY projects to wild fermented recipes, the in-depth knowledge and hands-on instruction contained in these pages will have your whole family fascinated and inspired to get growing, keeping, cooking and making. Milkwood is the name of Kirsten Bradley and Nick Ritar's first farm as well as their school where anyone can learn skills for down-to-earth living. Kirsten, Nick and a team of educators offer courses on topics contained in this book as well as permaculture design, natural building and much more. Kirsten and Nick live on a small regenerative farm near Daylesford, where many things from the sprouted grain they feed their chickens to ingredients that make up dinner is homegrown.

Cooked

A Natural History of Transformation

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Author: Michael Pollan

Publisher: Penguin

ISBN: 1101605464

Category: Social Science

Page: 480

View: 4524

**Now a docu-series streaming on Netflix, starring Pollan as he explores how cooking transforms food and shapes our world. Oscar-winning filmmaker Alex Gibney exectuve produces the four-part series based on Pollan's book, and each episode will focus on a different natural element: fire, water, air, and earth. ** In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements—fire, water, air, and earth—to transform the stuff of nature into delicious things to eat and drink. Apprenticing himself to a succession of culinary masters, Pollan learns how to grill with fire, cook with liquid, bake bread, and ferment everything from cheese to beer. Each section of Cooked tracks Pollan’s effort to master a single classic recipe using one of the four elements. A North Carolina barbecue pit master tutors him in the primal magic of fire; a Chez Panisse–trained cook schools him in the art of braising; a celebrated baker teaches him how air transforms grain and water into a fragrant loaf of bread; and finally, several mad-genius “fermentos” (a tribe that includes brewers, cheese makers, and all kinds of picklers) reveal how fungi and bacteria can perform the most amazing alchemies of all. The reader learns alongside Pollan, but the lessons move beyond the practical to become an investigation of how cooking involves us in a web of social and ecological relationships. Cooking, above all, connects us. The effects of not cooking are similarly far reaching. Relying upon corporations to process our food means we consume large quantities of fat, sugar, and salt; disrupt an essential link to the natural world; and weaken our relationships with family and friends. In fact, Cooked argues, taking back control of cooking may be the single most important step anyone can take to help make the American food system healthier and more sustainable. Reclaiming cooking as an act of enjoyment and self-reliance, learning to perform the magic of these everyday transformations, opens the door to a more nourishing life. From the Trade Paperback edition.

Reports

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Author: Johns Hopkins Hospital

Publisher: N.A

ISBN: N.A

Category: Medicine

Page: N.A

View: 7581