Koji Alchemy

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Koji Alchemy

Author : Rich Shih
Publisher : Chelsea Green Publishing
ISBN 13 : 160358868X
Total Pages : 354 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis Koji Alchemy by : Rich Shih

Download or read book Koji Alchemy written by Rich Shih and published by Chelsea Green Publishing. This book was released on 2020-06-04 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: Koji Alchemy guides readers through the history and diverse application of koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so much more. Devoted authors Jeremy Umansky and Rich Shih share processes, concepts, and recipes for fermenting and culturing foods with this magical ingredient. Then they take it to the next level by describing how they rapidly age charcuterie, cheese, and other ferments, revolutionizing the creation of fermented foods and their flavor profiles for both chefs and home cooks. Readers will learn how to grow koji, including information on equipment and setting up your kitchen, as well as detailed concepts and processes for making amino sauces and pastes, alcohol and vinegar, and using it for flavor enhancement with dairy, eggs, vegetables, and baking. With the added tips and expertise from their friends, Umansky and Shih have developed a comprehensive look at modern koji use around the world.

Koji Alchemy

Author : Jeremy Umansky
Publisher : Chelsea Green Publishing
ISBN 13 : 1603588698
Total Pages : 354 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis Koji Alchemy by : Jeremy Umansky

Download or read book Koji Alchemy written by Jeremy Umansky and published by Chelsea Green Publishing. This book was released on 2020-05-04 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: "This book is remarkable."—David Zilber, co-author of The Noma Guide to Fermentation James Beard Foundation Book Award Finalist for Reference and Scholarship "The perfect next step."—NPR's "Science Friday" For viewers of "Salt Fat Acid Heat," the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine In Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient—deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. Koji Alchemy includes: A foreword by best-selling author Sandor Katz (The Art of Fermentation) Cutting-edge techniques on koji growing and curing Information on equipment and setting up your kitchen More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more “Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can’t wait to see and taste the next wave of koji experimentation it inspires.” —Sandor Katz "Next level fermentation fodder."—The Boston Globe

Koji Alchemy

Author : Jeremy Umansky
Publisher :
ISBN 13 :
Total Pages : 0 pages
Book Rating : 4.:/5 (124 download)

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Book Synopsis Koji Alchemy by : Jeremy Umansky

Download or read book Koji Alchemy written by Jeremy Umansky and published by . This book was released on 2020 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Sandor Katz’s Fermentation Journeys

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
ISBN 13 : 1645020347
Total Pages : 354 pages
Book Rating : 4.6/5 (45 download)

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Book Synopsis Sandor Katz’s Fermentation Journeys by : Sandor Ellix Katz

Download or read book Sandor Katz’s Fermentation Journeys written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2021-11-09 with total page 354 pages. Available in PDF, EPUB and Kindle. Book excerpt: From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "Sandor’s life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination."—David Zilber, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times “Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table For the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he’s gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Ecuador) Misa Ono’s Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Sandor Katz’s Fermentation Journeys reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz’s work through the years—from Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world’s most experienced and respected advocate of all things fermented. "This international romp is funky in the best of ways."—Publishers Weekly More Praise for Sandor Katz: “[Katz is the] high priest of fermentation.”—Helen Rosner, The New Yorker "His teachings and writings on fermentation have changed lives around the world."—BBC “The fermentation movement’s guru.”—USA Today “A fermentation master.”—The Wall Street Journal

Fermentation as Metaphor

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
ISBN 13 : 1645020223
Total Pages : 128 pages
Book Rating : 4.6/5 (45 download)

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Book Synopsis Fermentation as Metaphor by : Sandor Ellix Katz

Download or read book Fermentation as Metaphor written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2020-10-15 with total page 128 pages. Available in PDF, EPUB and Kindle. Book excerpt: Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "The book weaves in reflections on art, religion, culture, music, and more, so even if you’re not an epicure, there’s something for everyone."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. Throughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe—images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope—exalting microbial life from the level of “germs” to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you “far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.” Fermentation as Metaphor broadens and redefines our relationship with food and fermentation. It’s the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike. "It will reshape how you see the world."—Esquire

The Noma Guide to Fermentation

Author : René Redzepi
Publisher : Artisan
ISBN 13 : 157965889X
Total Pages : 400 pages
Book Rating : 4.5/5 (796 download)

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Book Synopsis The Noma Guide to Fermentation by : René Redzepi

Download or read book The Noma Guide to Fermentation written by René Redzepi and published by Artisan. This book was released on 2018-10-16 with total page 400 pages. Available in PDF, EPUB and Kindle. Book excerpt: At Noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind Noma’s extraordinary flavor profiles. Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant’s acclaimed fermentation lab, share never-before-revealed techniques to creating Noma’s extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, The Noma Guide to Fermentation takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And—perhaps even more important—it shows how to use these game-changing pantry ingredients in more than 100 original recipes. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.

Miso, Tempeh, Natto & Other Tasty Ferments

Author : Kirsten K. Shockey
Publisher : Hachette UK
ISBN 13 : 1612129897
Total Pages : 841 pages
Book Rating : 4.6/5 (121 download)

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Book Synopsis Miso, Tempeh, Natto & Other Tasty Ferments by : Kirsten K. Shockey

Download or read book Miso, Tempeh, Natto & Other Tasty Ferments written by Kirsten K. Shockey and published by Hachette UK. This book was released on 2019-06-25 with total page 841 pages. Available in PDF, EPUB and Kindle. Book excerpt: Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

Making Koji by Fermentation with Aspergillus Oryzae and Applications

Author : Shoichiro Nakamura
Publisher : Createspace Independent Publishing Platform
ISBN 13 : 9781729603505
Total Pages : 98 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis Making Koji by Fermentation with Aspergillus Oryzae and Applications by : Shoichiro Nakamura

Download or read book Making Koji by Fermentation with Aspergillus Oryzae and Applications written by Shoichiro Nakamura and published by Createspace Independent Publishing Platform. This book was released on 2018-10-29 with total page 98 pages. Available in PDF, EPUB and Kindle. Book excerpt: Rice koji is steamed rice in which a filamentous koji mold is grown. The theoretical name of the mold is Aspergillus Oryzae. The spores of the mold is called koji-kin or koji-spore. Koji has several magical enzymes. Koji is important not only in making sake but also to make soy sauce, miso, amazake (sweet rice drink), mirin (sweet sake), koji pickles, shio-koji (or salt-koji) and shoyu-koji. Indeed, koji is the foundation of Japanese foods. The important role of koji in making sake is that it converts starch of rice to glucose and maltose, which are normally called simply sugar. This conversion is by the work of amylase which is an enzyme secreted by koji. In making sake, the sugar is then converted to alcohol by yeast. In producing miso and soy sauce, amylase and another enzyme called peptidase in koji decompose protein. Rice is not the only grain that can grow Aspergillus Oryzae. Almost any grain can be fermented to make koji. For example, wheat, oat, buckwheat and soy beans can be used to make koji. However, rice koji is most widely used, and koji usually refers to rice koji. Koji grown on different grains are called like wheat koji, buckwheat koji or soy koji. Rice koji is available in the market but it is rather expensive, while if you make DIY the cost is about one tenth of the price you pay in the market. This book teaches the most advanced method of making koji that is far simpler than traditional ways taught in the internet yet the chance of failure is minimal.

Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More

Author : Shoichiro Nakamura
Publisher : Createspace Independent Publishing Platform
ISBN 13 : 9781983689833
Total Pages : 106 pages
Book Rating : 4.6/5 (898 download)

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Book Synopsis Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More by : Shoichiro Nakamura

Download or read book Handbook of Making Sake, Shochu, Koji, Amazake, Miso, Natto, Mirin and More written by Shoichiro Nakamura and published by Createspace Independent Publishing Platform. This book was released on 2018-01-15 with total page 106 pages. Available in PDF, EPUB and Kindle. Book excerpt: The foods and drinks derived from koji, which is the rice fermented by aspergillus orizae, are the foundation of Japanese foods, which include sake, shochu, sakekasu, miso, mirin, amazake, soy sauce and shio koji. All of the drinks and foods derived from koji have astonishing medicinal effects. The green tea and natto, which are not related to koji, have also equally great medicinal benefits contributing to the world longest longevity of Japanese. This book describes easy methods to make those foods and drinks from scratch, and how to use those, as well as explains why and how those contribute to healthy life and longevity. In the present revision, three addendums are added: Addendum 1, the newest and simplest method of making koji using microwave; Addendum 2, how to make the sweetest amazake; Addendum 3, how to make soy sauce.

Preserving the Japanese Way

Author : Nancy Singleton Hachisu
Publisher : Andrews McMeel Publishing
ISBN 13 : 1449471528
Total Pages : 406 pages
Book Rating : 4.4/5 (494 download)

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Book Synopsis Preserving the Japanese Way by : Nancy Singleton Hachisu

Download or read book Preserving the Japanese Way written by Nancy Singleton Hachisu and published by Andrews McMeel Publishing. This book was released on 2015-08-11 with total page 406 pages. Available in PDF, EPUB and Kindle. Book excerpt: This beautifully illustrated guide by the author of Japanese Farm Food includes essential Japanese pantry tips and 125 recipes. In Preserving the Japanese Way, Nancy Singleton Hachisu offers step-by-step instructions for preserving fruits, vegetables, and fish using the age-old methods of Japanese farmers and fishermen. The recipes feature ingredients easily found in grocery stores or Asian food markets, such as soy sauce, rice vinegar, sake, and koji. Recipes range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to modern creations like Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Hundreds of full-color photos offer a window into the culinary life of Japan, from barrel makers and fish sauce producers to traditional morning pickle markets. More than a simple recipe book, Preserving the Japanese Way is a book about community, seasonality, and ultimately about why both are relevant in our lives today. “This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill

Eitan Eats the World

Author : Eitan Bernath
Publisher : Clarkson Potter
ISBN 13 : 0593235371
Total Pages : 241 pages
Book Rating : 4.5/5 (932 download)

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Book Synopsis Eitan Eats the World by : Eitan Bernath

Download or read book Eitan Eats the World written by Eitan Bernath and published by Clarkson Potter. This book was released on 2022-05-03 with total page 241 pages. Available in PDF, EPUB and Kindle. Book excerpt: 85 fresh comfort food recipes highlighting the enthusiasm, creativity, and foolproof techniques of the TikTok cooking prodigy who “taught millions stuck at home during quarantine how to cook” (The New York Times), now the principal culinary contributor on The Drew Barrymore Show “Eitan has set the bar when it comes to his cooking style. His skillset and joy make a perfect combination!”—Drew Barrymore Every time twenty-year-old Eitan Bernath tastes something, he immediately thinks, How can I make this myself? From burgers to beer bread, tacos to (mushroom) cheesesteaks, and every kind of potato preparation you can imagine, Eitan has obsessively created and recreated all the amazing flavors and textures he loves, and shares them with infectious energy and insatiable curiosity for millions of fans across social media. In Eitan’s debut cookbook, he channels his high-energy passion for all things delicious into eighty-five inventive and approachable recipes, paired with mouthwatering photography. They range from new twists on comfort food and classics (PB&J Pancakes, Double Grilled Cheese with Blueberry-Thyme Jam, Bourbon Brown Butter Chocolate Chunk Cookies) to his versions of dishes from around the world (Green Shakshuka, Chicken Kathi Roll, Beef Souvlaki) that he has meticulously studied with friends, neighbors, and other chefs. Overflowing with positivity, creativity, and the “You can definitely do this!” attitude that catapulted Eitan into the media spotlight, Eitan Eats the World will charm and inspire readers to get in the kitchen and start having fun.

The Art of Fermentation

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
ISBN 13 : 160358286X
Total Pages : 530 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis The Art of Fermentation by : Sandor Ellix Katz

Download or read book The Art of Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2012 with total page 530 pages. Available in PDF, EPUB and Kindle. Book excerpt: "The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, 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.

The Everyday Fermentation Handbook

Author : Branden Byers
Publisher : Simon and Schuster
ISBN 13 : 1440573670
Total Pages : 235 pages
Book Rating : 4.4/5 (45 download)

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Book Synopsis The Everyday Fermentation Handbook by : Branden Byers

Download or read book The Everyday Fermentation Handbook written by Branden Byers and published by Simon and Schuster. This book was released on 2014-06-06 with total page 235 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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!

Taming Capitalism Before Its Triumph

Author : Koji Yamamoto
Publisher : Oxford University Press
ISBN 13 : 0198739176
Total Pages : 355 pages
Book Rating : 4.1/5 (987 download)

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Book Synopsis Taming Capitalism Before Its Triumph by : Koji Yamamoto

Download or read book Taming Capitalism Before Its Triumph written by Koji Yamamoto and published by Oxford University Press. This book was released on 2018 with total page 355 pages. Available in PDF, EPUB and Kindle. Book excerpt: Early modern England had a distinctive preoccupation with the social responsibilities of private businesses. Koji Yamamoto explores for the first time how promises of public service in the economic sphere came to be abused, and how statesmen, playwrights, petitioners, and merchants responded to such perversions of promised public service.

Homebrewed Vinegar

Author : Kirsten K. Shockey
Publisher : Storey Publishing, LLC
ISBN 13 : 1635862825
Total Pages : 594 pages
Book Rating : 4.6/5 (358 download)

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Book Synopsis Homebrewed Vinegar by : Kirsten K. Shockey

Download or read book Homebrewed Vinegar written by Kirsten K. Shockey and published by Storey Publishing, LLC. This book was released on 2021-05-11 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: Apple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved cult status among natural health enthusiasts. But many people don’t realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. In fact, vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer. With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, as the book delves into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels. This publication conforms to the EPUB Accessibility specification at WCAG 2.0 Level AA.

Dime-Store Alchemy

Author : Charles Simic
Publisher : New York Review of Books
ISBN 13 : 1590174860
Total Pages : 121 pages
Book Rating : 4.5/5 (91 download)

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Book Synopsis Dime-Store Alchemy by : Charles Simic

Download or read book Dime-Store Alchemy written by Charles Simic and published by New York Review of Books. This book was released on 2011-09-20 with total page 121 pages. Available in PDF, EPUB and Kindle. Book excerpt: Now in Paperback In Dime-Store Alchemy, poet Charles Simic reflects on the life and work of Joseph Cornell, the maverick surrealist who is one of America’s great artists. Simic’s spare prose is as enchanting and luminous as the mysterious boxes of found objects for which Cornell is justly renowned.

Wild Fermentation

Author : Sandor Ellix Katz
Publisher : Chelsea Green Publishing
ISBN 13 : 1603586288
Total Pages : 322 pages
Book Rating : 4.6/5 (35 download)

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Book Synopsis Wild Fermentation by : Sandor Ellix Katz

Download or read book Wild Fermentation written by Sandor Ellix Katz and published by Chelsea Green Publishing. This book was released on 2016 with total page 322 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.