Real Food Fermentation

Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen

Alex Lewin (Autor)

Buch | Softcover

176 Seiten

2012
Quarry Books (Verlag)
9781592537846 (ISBN)

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Author and health strategist Alex Lewin empowers you with the tools, techniques, instructions, and delicious recipes to make all fermented foods at home in this essential book for your culinary library.

Fermentation is one of the earliest forms of natural food preservation, and without it, our beloved vegetables, fruits, grains, and milk would be heaps of moldy abundance after the harvest. Learn how to turn simple ingredients into health goldmines such as kimchi, sauerkraut, kefir, kombucha, and more in this flavorful book. Author and health strategist Alex Lewin empowers you with the tools, techniques, instructions, and delicious recipes to make all fermented foods at home in this essential book for your culinary library. Inside, you’ ll find recipes for making coleslaws, preserved lemons, ceviche, vinegars, yogurt, and more. The science, art, and craft of fermenting foods are also explained in meaningful detail. Learn how to choose and prepare only the best, freshest ingredients for all your kitchen fermenting projects with Real Food Fermentation.

Alex Lewin—a graduate of the Cambridge School of Culinary Arts and the Institute for Integrative Nutrition and author of Kombucha, Kefir, and Beyond and Real Food Fermentation—seeks to create a healthier and tastier world by spreading the word about fermentation and real food. He teaches fermentation classes and workshops and serves on the board of the Boston Public Market Association, working to create a year-round indoor market selling local food. He lives in Boston and San Francisco.

Introduction: Fermentation Journey

Chapter 1: Food Preserving (In Brief)

Chapter 2: Know Your Ingredients

Chapter 3: Sauerkraut

Chapter 4: Beyond Basic Sauerkraut: Lacto-Fermented Vegetables

Chapter 5: Dairy

Chapter 6: Fermented Fruit Condiments

Chapter 7: Fermented Beverages

Chapter 8: Meat and Other Fermented Foods

Resources

Acknowledgments

About the Author

Index

Erscheint lt. Verlag	15.7.2012
Zusatzinfo	250
Sprache	englisch
Maße	203 x 254 mm
Gewicht	671 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken
ISBN-13	9781592537846 / 9781592537846
Zustand	Neuware