Wild Fermentation

The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603586296
Category: Cooking
Page: 320
View: 6786

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The Book That Started the Fermentation Revolution Sandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. Since its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times. This updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes—including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread—and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen. Praise for Sandor Ellix Katz and his books: “The Art of Fermentation is an extraordinary book, and an impressive work of passion and scholarship.”—Deborah Madison, author of Local Flavors “Sandor Katz has proven himself to be the king of fermentation.”—Sally Fallon Morell, President, The Weston A. Price Foundation “Sandor Katz has already awakened more people to the diversity and deliciousness of fermented foods than any other single person has over the last century.”—Gary Paul Nabhan, author of Growing Food in a Hotter, Drier Land “The fermenting bible.” — Newsweek “In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.” — Grist

Die Kunst des Fermentierens

Eine tiefgreifende Erforschung grundlegender Konzepte und Prozesse aus aller Welt
Author: Sandor Ellix Katz
Publisher: N.A
ISBN: 9783864452376
Category:
Page: 621
View: 790

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So einfach ist Fermentieren

Wie Sie durch Vergärung wohlschmeckende und gesunde Lebensmittel herstellen: von Brot über Sauerkraut bis hin zu Bier und Wein
Author: Sandor Ellix Katz
Publisher: N.A
ISBN: 9783864451614
Category:
Page: 304
View: 3254

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Milchsauer eingelegt

Gemüse gesund und schnell haltbarmachen
Author: Claudia Lorenz-Ladener
Publisher: N.A
ISBN: 9783936896770
Category:
Page: 117
View: 7404

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Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition


Author: Y. H. Hui,E. Özgül Evranuz
Publisher: CRC Press
ISBN: 1439850224
Category: Technology & Engineering
Page: 814
View: 5177

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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Animal-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from animal sources. The book begins by describing fermented animal product manufacturing and then supplies a detailed exploration of a range of topics including: Dairy starter cultures, microorganisms, leuconostoc and its use in dairy technology, and the production of biopreservatives Exopolysaccharides and fermentation ecosystems Fermented milk, koumiss, laban, yogurt, and sour cream Meat products, including ham, salami, sausages, and Turkish pastirma Malaysian and Indonesian fermented fish products Probiotics and fermented products, including the technological aspects and benefits of cheese as a probiotic carrier Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

The Art of Baking with Natural Yeast (Second Edition):

Breads, Pancakes, Waffles, Cinnamon Rolls and Muffins
Author: Caleb Warnock,Melissa Richardson
Publisher: Cedar Fort
ISBN: 1462129072
Category: Cooking
Page: 192
View: 549

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This is the book you’ve been waiting for! With groundbreaking information about the health benefits of natural yeast, this book will revolutionize the way you bake! Easy to prepare and use, natural yeast breaks down harmful enzymes in grains, makes vitamins and minerals more easily available for digestion, and converts bread into a nutritious food source that won’t spike your body’s defenses. Improve your digestive health and happiness with these delicious recipes you can’t find anywhere else!

Kulinarische Geheimnisse

55 Rezepte — naturwissenschaftlich erklärt
Author: Herve This-Benckhard
Publisher: Springer-Verlag
ISBN: 3642591558
Category: Science
Page: 335
View: 6660

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Anders als in einem üblichen Kochbuch erklärt Hervé This nicht nur, wie man ein Gericht zubereitet. Als "kulinarischer Chemiker" versteht er es, dem Hobby-Koch auch das "Warum" der Rezepte näher zu bringen. Anhand von 55 Rezepten aus der französischen Küche - Suppe, Vorspeise, Hauptgang und Dessert - führt der Autor durch die Physik und Chemie der Lebensmittelzubereitung. Der Leser wird das gewonnene Verständnis für die Vorgänge beim Kochen und Braten auch bei eigenen Kreationen erfolgreich einsetzen können. - Hervé This-Benckhard ist auch Autor des vergnüglichen Buches "Rätsel der Kochkunst".

The Whole-Food Guide to Overcoming Irritable Bowel Syndrome

Strategies and Recipes for Eating Well With IBS, Indigestion, and Other Digestive Disorders
Author: Laura Knoff
Publisher: New Harbinger Publications
ISBN: 1572247991
Category: Health & Fitness
Page: 208
View: 9678

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If you have irritable bowel syndrome (IBS), you know all too well that its symptoms sometimes rule your life. While medication may temporarily alleviate IBS, diet and lifestyle changes target the root of the problem and can help you feel like yourself again. In The Whole-Food Guide to Overcoming Irritable Bowel Syndrome, nutrition consultant and former digestive disorder sufferer Laura Knoff reveals powerful, natural strategies for relieving symptoms right away and offers a collection of easy and nutritious recipes to help you end your struggle with IBS once and for all. This guide includes tips and advice on: What to eat and what to avoid to prevent IBS symptoms Herbs and vitamins for improving digestion naturally Self-assessing your IBS through an elimination diet Lifestyle changes, exercise, and stress management

Einmachen und Einkochen für Dummies


Author: Amelia Jeanroy,Amy Jeanroy,Karen Ward
Publisher: VCH
ISBN: 9783527706181
Category:
Page: 279
View: 9218

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Uniquely focusing on the regional component of peacebuilding, this book provides an in-depth empirical analysis of peace processes in Sri Lanka and Myanmar. Sánchez-Cacicedo argues that though identified as 'global' forms of peacebuilding and involvement, they in fact lack the necessary legitimacy at local and regional levels, critiquing liberal peacebuilding approaches and international interventions in state building processes.The book explores the lack of consensus between non-regional and regional actors involved in the 2002 peace process and its implications in Sri Lanka, and the similar situation in Myanmar, exploring the driving forces of external involvement in the country's statebuilding process. Both case studies provide a rich insight into the regional actors of Asia and the relationship between China and India with its neighbours.Building States, Building Peace highlights how the regional can prevail over the global structure, reconfiguring our views on the optimal ways in which to achieve peace.

Leben ohne Brot

die wissenschaftlichen Grundlagen der kohlenhydratarmen Ernährung
Author: Wolfgang Lutz
Publisher: N.A
ISBN: 9783887601003
Category: Diet, reducing
Page: 285
View: 3190

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Die wahre Geschichte der Schokolade


Author: Sophie D. Coe,Michael D. Coe
Publisher: S. Fischer Verlag
ISBN: 3105616144
Category: History
Page: 360
View: 1424

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Dieses Buch entführt uns in die uralte, wechselhafte und überaus spannende Geschichte der Schokolade, die vor dreitausend Jahren in den Hochkulturen der Maya und Azteken begann. Unser »Schokoladenriegel für zwischendurch« verrät nur noch wenig von dieser atemberaubenden und wahren Geschichte, die hier wie in einem Roman nachzulesen ist und Aufschluß gibt über Mentalitäten und Alltagsleben von den mittelamerikanischen Hochkulturen bis heute. (Dieser Text bezieht sich auf eine frühere Ausgabe.)

Selbstheilung durch Ernährung

Rezepte für Harmonie von Yin und Yang
Author: Daverick Leggett
Publisher: Arkana
ISBN: 3641053722
Category: Health & Fitness
Page: 448
View: 6259

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Fundierte Einführung in die Theorie der chinesischen Ernährungslehre mit exquisiten Rezepten Daverick Leggett stellt die Grundprinzipien der Ernährungslehre nach der traditionellen chinesischen Medizin vor, mit deren Hilfe wir die Energien in unserem Körper harmonisieren können. Eine Vielzahl leckerer Rezepte, begleitet von Energieanalysen, helfen, das Yin und Yang der Ernährung in den Alltag zu integrieren. Ein geniales Handbuch der Koch- und Lebenskunst.

Wein für Dummies


Author: Ed McCarthy,Mary Ewing-Mulligan
Publisher: John Wiley & Sons
ISBN: 3527801464
Category: Cooking
Page: 400
View: 7734

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Riesling, Müller-Thurgau, Cabernet-Sauvignon, Dornfelder - Wie unterscheiden sich die Weine eigentlich? Und was macht ihren geschmacklichen Charakter aus? Ed McCarthy und Mary Ewing-Mulligan nehmen die Leser in "Wein für Dummies" mit auf die Reise durch die Welt des Weines. Sie erläutern, welche Rebsorten es gibt, wie sie sich voneinander unterscheiden und wie Wein hergestellt wird. Sie stellen die verschiedenen Weinanbauregionen der Welt vor und erklären, worauf man bei einer Weinprobe achten muss. Außerdem beantworten die Autoren viele Fragen rund um den Wein: Wie wird Wein gelagert und serviert? Darf man einen Bordeaux zum Fisch oder einen Riesling zum Schweinebraten trinken? Worauf muss man beim Weinkauf achten und wie beschreibt man das Bukett eines Weines?

Cocktails für Dummies


Author: Ray Foley
Publisher: John Wiley & Sons
ISBN: 3527643281
Category: Cooking
Page: 351
View: 9312

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Cocktails mixen ist eine Kunst f?r sich, zumindest meinen das viele, aber das stimmt so nicht. Mit der richtigen Anleitung ist es kinderleicht. Ray Foley erkl?rt Ihnen, wie Sie das richtige Handwerkszeug finden, Zitronen, Limonen und anderes Obst schneiden, unfallfrei Sekt- und Weinflaschen ?ffnen und Ihre Hausbar perfekt organisieren. Er gibt Ihnen eine Einf?hrung in die verschiedenen Spirituosen und hilft Ihnen so, die richtigen Produkte f?r Ihre Cocktails einzukaufen und Ihren Freunden auch noch eine nette Geschichte dazu erz?hlen zu k?nnen. Fehlt da noch etwas? Klar! Rezepte! Bei den ?ber 1000 Rezepten in diesem Buch ist garantiert f?r jeden etwas dabei. Auch f?r Sie.