The Fermentation Kitchen

Recipes for the Craft Beer Lover’s Pantry

Gabe Toth (Autor)

Buch | Softcover

192 Seiten

2021
Brewers Publications (Verlag)
978-1-938469-71-8 (ISBN)

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Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In The Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical.

Part how-to guide, part cookbook, and part reference manual, The Fermentation Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what's happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what's happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity.

The overarching aim of The Fermentation Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible.

Gabe Toth is a brewer, distiller, and journalist in northern Colorado. After a ten-year newspaper career, he moved into the craft beer world in 2010 at Santa Fe Brewing Co., subsequently moving between brewing and distilling and earning awards from the GABF, World Beer Cup, ADI and ACSA. He now oversees operations at The Family Jones production distillery. Toth is a current contributor to Artisan Spirit, Distiller, and The New Brewer magazines. He holds degrees in communications and sociology and brewing and distilling certifications from the Institute of Brewing and Distilling (IBD). He has been applying his fermentation knowledge to home-fermented food and drink since 2005.

Foreword

Introduction

Chapter 1: About Fermentation

Chapter 2: Techniques

Chapter 3: Bread (Straight doughs)

Chapter 4: Bread (preferments and sourdough)

Chapter 5: Fermented Veggies

Chapter 6: Hot sauce, relish, and chutney

Chapter 7: Dairy

Chapter 8: Meat

Chapter 9: Vinegar

Chapter 10: Kombucha

Appendix A: Equipment

Appendix B: On salt

Appendix C: Bibliography and Recommended Reading

Erscheinungsdatum	20.08.2021
Verlagsort	Boulder, CO
Sprache	englisch
Maße	181 x 253 mm
Gewicht	331 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Getränke
ISBN-10	1-938469-71-2 / 1938469712
ISBN-13	978-1-938469-71-8 / 9781938469718
Zustand	Neuware