Fermented foods
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Fermentation: History, Uses and Recipes
$35.00 Read moreYeasts and bacteria are the pioneers of life on earth.
They’re present everywhere in our environment, and they make the fermented foods and drinks that are at the heart of cuisines around the world.
- Author: Fenestraz, Mathilde
- Binding: Hardcover
- Page Count: 208
- Publish Date: April 06 2023
- ISBN10: 0228104114
- Language: English
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The Modern Preserver: Jams, Pickles, Cordials, Compotes, and More
$25.95 Read morePreserving is an ancient technique that speaks to a modern sensibility. It puts you in step with the seasons, uses up leftover fruits and vegetables, and gives you complete control over what goes into… [more below]
- Author: Newton, Kylee
- Binding: Hardcover
- Page Count: 288
- Publish Date: June 07 2016
- ISBN10: 1581573618
- Language: English
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Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen
$27.99 Add to cartDiscover how to preserve your favorite foods in every season with the easy techniques and recipes in Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen. Learn
- Author: Lewin, Alex
- Binding: Paperback
- Page Count: 176
- Publish Date: July 01 2012
- ISBN10: 1592537847
- Language: English
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Sandor Katz’s Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World
$35.00 Add to cartFrom 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 a
- Author: Katz, Sandor Ellix
- Binding: Hardcover
- Page Count: 352
- Publish Date: November 09 2021
- ISBN10: 1645020347
- Language: English
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Mastering Fermentation: 100+ Homemade Recipes for Sustainable Living
$27.99 Read moreMaster the basics and experiment with innovative flavor combinations in this definitive guide to fermentation.
Whether you’re seeking the health benefits of fermented foods and drinks or just want to t
- Author: Sarasin, Keith
- Binding: Hardcover
- Page Count: 208
- Publish Date: September 26 2023
- ISBN10: 1646434218
- Language: English
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Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation
$14.95 Add to cartA classic beginner’s guide to fermenting just about anything.
At last, a new edition of fermentation guru Sandor Katz’s first published work, including all new, step-by-step photography. A great intro- Series: DIY
- Author: Katz, Sandor Ellix
- Binding: Hardcover
- Page Count: 128
- Publish Date: July 12 2017
- ISBN10: 1621068722
- Language: English
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Pickle & Ferment: Preserve Your Produce & Brew Delicious Probiotic Drinks
$19.99 Read more60 classic and unique recipes for probiotic-rich ferments such as sauerkraut, pickled veggies, salsas, kimchi, sourdough, jun tea, and more!
Fermenting, in the simplest definition, is changing food i- Author: Crowther, Susan
- Binding: Paperback
- Page Count: 184
- Publish Date: September 05 2023
- ISBN10: 1510775757
- Language: English
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Fermenter: DIY Fermentation for Vegan Fare, Including Recipes for Krauts, Pickles, Koji, Tempeh, Nut- & Seed-Based Cheeses, Ferme
$29.95 Read moreHeads (of cabbage) are gonna roll! Learn how to make funky, flavorful ferments + tasty food that incorporates them. Fermenter is perfect for those looking to add some serious culinary wizardry and rev… [more below]
- Author: Adams, Aaron
- Binding: Paperback
- Page Count: 240
- Publish Date: September 19 2023
- ISBN10: 1632174715
- Language: English
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Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition
$29.95 Add to cart“Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists.”–The New Yorker
The book that started the fermentation revolution, with recipes includin
- Author: Katz, Sandor Ellix
- Binding: Paperback
- Page Count: 320
- Publish Date: January 01, 1970
- ISBN10: 1603586288
- Language: English
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The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables
$45.00 Add to cartNew York Times Bestseller
Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Es- Series: Foundations of Flavor
- Author: Redzepi, René
- Binding: Hardcover
- Page Count: 456
- Publish Date: October 16 2018
- ISBN10: 1579657184
- Language: English
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The Art of Fermentation: New York Times Bestseller
$39.95 Add to cart“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
- Author: Katz, Sandor Ellix
- Binding: Hardcover
- Page Count: 528
- Publish Date: May 14 2012
- ISBN10: 160358286X
- Language: English
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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie)
$34.95 Add to cart“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
- Author: Umansky, Jeremy
- Binding: Hardcover
- Page Count: 352
- Publish Date: May 06, 2020
- ISBN10: 160358868X
- Language: English
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The Farmhouse Culture Guide to Fermenting: Crafting Live-Cultured Foods and Drinks with 100 Recipes from Kimchi to Kombucha [A Cookbook]
$38.00 Add to cartAn authoritative and easy-to-use guide to fermentation with 100 recipes for fermented foods and drinks.
IACP AWARD WINNER Fermented and live-culture foods are beloved for their bold and layered flavor- Author: Lukas, Kathryn
- Binding: Hardcover
- Page Count: 368
- Publish Date: August 27 2019
- ISBN10: 0399582657
- Language: English
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