Real Food Fermentation, Revised and Expanded
Quarry Books (Verlag)
978-0-7603-7245-6 (ISBN)
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In this newly revised and updated edition of Real Food Fermentation, discover how to preserve your favorite foods with simple techniques and recipes.
Learn the process of fermentation from start to finish, and stock your pantry and refrigerator with delicious fermented fruits, vegetables, dairy, and more. You’ll find information about why these recipes work, why they are safe, what to do when things don't go to plan, and how to modify recipes to suit your taste.
Fermenting is both an art and a science, and Alex Lewin expertly takes you through every step, including an overview of food preserving and the fermentation process. Get to know the health benefits of fermented foods, and learn the best tools, supplies, and ingredients to use.
Then start making wholesome preserved foods and beverages with step-by-step recipes for sauerkraut, kombucha, kefir, yogurt, preserved lemons, chutney, kimchi, and more, getting the best out of every season’s bounty. The book is filled with beautiful photos and clear instructions to help you build your skills with confidence. It’s no wonder people are fascinated with fermenting—the process is user friendly, and the rewards are huge.
Inside you’ll find:
Fermentation basics—the tools, the ingredients, the processes, and how to get started
Sauerkraut and beyond—how to ferment vegetables, including slaw-style, pickles, and kimchi
How to ferment dairy into yogurt, kefir, crème fraîche, and butter
How to ferment your own beverages, including kombucha, vinegar, and hard apple cider
Plus recipes for sourdough, natto, and more
With this book as your guide, you’ll feel in control of your food and your health. See why so many people are discovering the joys of fermenting!
Alex Lewin is the author of Real Food Fermentation, Revised and Updated and the co-author of Kombucha, Kefir, and Beyond. A graduate of Harvard College, the Cambridge School of Culinary Arts, and the Institute for Integrative Nutrition, he seeks to create a healthier and tastier world by spreading the good news about fermentation and real food. He leads fermentation classes and workshops in the US and abroad. He served on the opening board of the Boston Public Market, the only local, indoor, year-round market of its kind in the US. He lives in Cambridge, MA, and Oakland, CA.
Preface to the New Edition:
Fermentation Is Now
Mainstream
Fermentation Transforms Food
Sourdough and Natto:
Pandemic Projects
Fermentation Is the Future
Introduction:
Playing with Our Food
CHAPTER 1
Food Preserving (In Brief)
CHAPTER 2
Know Your Ingredients
CHAPTER 3
Sauerkraut and Beyond
CHAPTER 4
Dairy 106
CHAPTER 5
Fermented Fruit
Condiments
CHAPTER 6
Fermented Beverages
CHAPTER 7
Sourdough
Resources
Acknowledgments
About the Author
Index
| Erscheinungsdatum | 10.01.2022 |
|---|---|
| Zusatzinfo | color photos |
| Sprache | englisch |
| Maße | 203 x 254 mm |
| Gewicht | 689 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Gesundheit / Leben / Psychologie ► Ernährung / Diät / Fasten | |
| ISBN-10 | 0-7603-7245-4 / 0760372454 |
| ISBN-13 | 978-0-7603-7245-6 / 9780760372456 |
| Zustand | Neuware |
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