by
Quinn, Katie, author.
Call Number
641.673 QUI
Publication Date
2021
Summary
In this delightful, beautifully photographed tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented faves -- bread, cheese, and wine--along with classic recipes.
Format:
Books
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47545.2344
by
Wasserman, Marni.
Call Number
660.28449 WAS
Publication Date
2019
Format:
Electronic Resources
Relevance:
0.0292
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by
Frias, Juana, editor.
Call Number
664.024 23
Publication Date
2017
Format:
Electronic Resources
Relevance:
0.0598
by
Davis, Holly, author.
Call Number
641.61 DAV
Publication Date
2017
Summary
What does your favourite farmhouse cheese have in common with crusty sourdough bread, a glass of sparkling ginger beer or a bowl of marinated olives? The answer is each is a product of fermentation, a process that harnesses good bacteria in order to preserve ingredients and transform them into uniquely delicious foods with remarkable health benefits. Thanks to an increasing awareness of the crucial role probiotic-rich foods play in our wellbeing, the ancient art of fermentation is experiencing a renaissance. Add to this the joy, ease and economy of making fermented foods at home, and it's no wonder we are scrunching, pickling and bottling our way to better gut health and a deeper connection with our food. With this extensive collection, wholefood pioneer Holly Davis shares familiar and lesser-known recipes, as well as the wisdom and experience accumulated over 40 years of teaching fermentation techniques around the world. Her gentle and thorough guidance guarantees you will find a place in your home for one or more ferments that make your heart and stomach sing.
Format:
Books
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0.0680
by
Katz, Sandor Ellix.
Call Number
641.4
Publication Date
2016
Format:
Electronic Resources
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0.0432
by
Katz, Sandor.
Call Number
641.7
Publication Date
2014
Summary
<div>A classic beginner's guide to basic home fermentation of just about anything, Wild Fermentation is a great resource by one of the world's foremost experts on the topic. Includes easy to read and inspiring instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to beer to even chocolate—in the comfort of your own home. Who knew making tasty, healthy, interesting food could be so easy?<BR></div>
Format:
Electronic Resources
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0.0707
by
Katz, Sandor Ellix.
Call Number
641.7 KAT
Publication Date
2011
Summary
A very literal guide, ""A DIY Guide to Cultural Manipulation"" is a great resource for learning to use the microbes around you. Wanna learn how to make your own sourdough? Miso? Injera (Ethiopian sourdough) bread? It's in this handy dandy and super resourceful guide for fermenting in the comfort of your own home. Yummy home made sour cream! Buttermilk! Cheese and tempeh!!! Double and triple wow your friends and family with the helpful directions on how to ferment your own kimchi and other tasty, briny treats.
Format:
Electronic Resources
Relevance:
0.0707
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