Ferment for Good: Ancient Food for the Modern Gut PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Ferment for Good: Ancient Food for the Modern Gut PDF full book. Access full book title Ferment for Good: Ancient Food for the Modern Gut by Sharon Flynn. Download full books in PDF and EPUB format.
Author: Sharon Flynn
Publisher: Hardie Grant
ISBN: 9781743792094
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations - framed through the eyes of Sharon Flynn, who was hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices. Ferment for Good includes a how-to guide to the basics (why do it; what you need; and what you'll get), alongside sections on wild fermented vegetables (including sauerkraut, kimchi, brine); drinks (including water kefir, kombucha and apple cider); milk and dairy (including yogurt and milk kefir), grains (simple sourdough, dosa and injera); and Japanese traditions (including miso & tamari, soy sauce, sake kasu and pickled ginger). Sharon then shares recipes and advice for incorporating these foods into every meal. These include nine variations on kraut and how to eat it (mixed through mashed potatoes, tossed through scrambled eggs, accompanying pork chops or on the side of a soft fish taco). And let's not forget about kimchi. The book contains six variations, plus a handful of recipes that incorporate it (from kimchi gyoza to Korean pancakes to kimchi fried rice). Ferment for Good is a beautiful, personal collection to introduce you into the fermentation world - complete with photographs of selected dishes and Manga-style cartoons that channel the author's connection to Japan and offer graphic, often entertaining short tales of her adventures in fermenting.
Author: Sharon Flynn
Publisher: Hardie Grant
ISBN: 9781743792094
Category : Cooking
Languages : en
Pages : 0
Get Book Here
Book Description
Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations - framed through the eyes of Sharon Flynn, who was hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices. Ferment for Good includes a how-to guide to the basics (why do it; what you need; and what you'll get), alongside sections on wild fermented vegetables (including sauerkraut, kimchi, brine); drinks (including water kefir, kombucha and apple cider); milk and dairy (including yogurt and milk kefir), grains (simple sourdough, dosa and injera); and Japanese traditions (including miso & tamari, soy sauce, sake kasu and pickled ginger). Sharon then shares recipes and advice for incorporating these foods into every meal. These include nine variations on kraut and how to eat it (mixed through mashed potatoes, tossed through scrambled eggs, accompanying pork chops or on the side of a soft fish taco). And let's not forget about kimchi. The book contains six variations, plus a handful of recipes that incorporate it (from kimchi gyoza to Korean pancakes to kimchi fried rice). Ferment for Good is a beautiful, personal collection to introduce you into the fermentation world - complete with photographs of selected dishes and Manga-style cartoons that channel the author's connection to Japan and offer graphic, often entertaining short tales of her adventures in fermenting.
Author: Sharon Flynn
Publisher: Hardie Grant Publishing
ISBN: 1761450131
Category : Cooking
Languages : en
Pages : 220
Get Book Here
Book Description
The ancient art of fermenting is finding new popularity again as modern science and trends discover the importance of gut health for overall wellbeing. Ferment for Good is a guide to discovering the joys of fermentation in its myriad variations – framed through the eyes of Sharon Flynn, a one-time English teacher who has hooked early in her 20s and has since made it her life's work to learn and share all there is to know about this most ancient of practices. Her mission with her business is for the person who buys her products to feel as if they are receiving it from an old friend - one who desperately wants to share her discovery and passion with them. So too with the book. Alongside a how-to guide to the basics (why do it; what you need; and what you'll get), the book offers sections on wild fermented vegetables (including sauerkraut, kimchi and brine ferments); drinks (water kefir, kombucha, Jun tea, pineapple wine, mead); milk and dairy (including yoghurt and milk kefir), condiments and breads (such as mustard, spreads, dosa and injera); and Japanese ferments (including miso & tamari, soy sauce, sake kasu and pickled ginger). Sharon Flynn shares her knowledge of and passion for fermentation in her accessible, chatty style, combining personal anectdotes of her fermenting adventures with hands-on instructions on how to set up your own benchtop fermentary at home. She completes the package by sharing her favourite recipes and ideas for incorporating ferments into your everyday life and meals. Lovingly illustrated and featuring informative photos, Ferment for Good is a beautiful, carefully curated collection to introduce you to the world of fermentation.
Author: René Redzepi
Publisher: Artisan
ISBN: 157965889X
Category : Cooking
Languages : en
Pages : 400
Get Book Here
Book Description
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.
Author: Katherine Harmon Courage
Publisher: Penguin
ISBN: 1101905298
Category : Health & Fitness
Languages : en
Pages : 290
Get Book Here
Book Description
A revealing look at the 300 trillion microorganisms that keep us healthy—and the foods they need to thrive These days, probiotic yogurt and other "gut-friendly" foods line supermarket shelves. But what's the best way to feed our all-important microbiome—and what is a microbiome, anyway? In this engaging and eye-opening book, science journalist Katherine Harmon Courage investigates these questions, presenting a deep dive into the ancient food traditions and the latest research for maintaining a healthy gut. Courage’s insights include: • Meet your microbiome: What it is, how it works, and why it's essential for our immune system--and overall health • Gut-friendly food traditions: A guided tour of artisanal makers of yogurt, kimchi, kefir, kombucha, olives, cocoa, and other vibrant, ancient foods from around the world that feed our microbiome (along with simple recipes for curious at-home cooks) • Cutting-edge science: A first-hand look at some of the top lab facilities where microbiologists are working to better understand the human gut and how to feed it for good health Equal parts science explainer, culinary investigation, and global roadmap for healthy eating, Cultured offers a wealth of information for anyone interested in making smart food choices in our not-so-gut-friendly modern world.
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing
ISBN: 1603586288
Category : Cooking
Languages : en
Pages : 322
Get Book Here
Book Description
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.
Author: Holly Davis
Publisher: Chronicle Books
ISBN: 1452179247
Category : Cooking
Languages : en
Pages : 275
Get Book Here
Book Description
Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen.
Author: Alex Lewin
Publisher: Quarto Publishing Group USA
ISBN: 1610584171
Category : Cooking
Languages : en
Pages : 177
Get Book Here
Book Description
Discover how to preserve your favorite foods in every season with the easy techniques and recipes in this comprehensive guide (includes photos). Learn the process of fermentation from start to finish, and stock your pantry and refrigerator with delicious fruits, vegetables, dairy, and more. Fermenting is 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 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: ·An overview of the art and craft of home preserving ·Why fermented foods are good for you ·How to troubleshoot recipes, and how to modify them to suit your taste ·Which vegetables and fruits are best for fermentation ·The best seasonings to use ·How to ferment dairy products to create yogurt, kefir, and buttermilk ·How to create fermented beverages, including mead, wine, and ginger ale 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!
Author: Mary Karlin
Publisher: Ten Speed Press
ISBN: 1607744384
Category : Cooking
Languages : en
Pages : 258
Get Book Here
Book Description
A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish. Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish. Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results.
Author: Kirsten K. Shockey
Publisher: Storey Publishing, LLC
ISBN: 1612129889
Category : Cooking
Languages : en
Pages : 409
Get Book Here
Book Description
2020 IACP Cookbook Award Finalist 2019 Foreword INDIES Winner 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.
Author: Klaus Kaufmann
Publisher: Book Publishing Company
ISBN: 9781553120377
Category : Cooking
Languages : en
Pages : 66
Get Book Here
Book Description
With this book, discover the simple remedies and healing agents found in lactic acid-fermented foods. Step-by-step recipes will guide you, the modern reader, through centuries-old methods. Book jacket.
