Adams, Aaron
Summary: "Fermenter specializes in fermentation from a fully plant-based perspective--hand-crafting their own tempeh, vegan cheeses, kombucha, and koji and putting it all together to make comforting, craveable dishes"--
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Publisher / Publication Date: Sasquatch Books 2023
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Place a hold to request this item.Redzepi, René
Summary: 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...
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Publisher / Publication Date: Artisan, a division of Workman Publishing Co., Inc. 2018
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1 available in Adult Non-fiction, Call number: Food Pre RedzepiDavis, Holly
Summary: "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...
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Publisher / Publication Date: Chronicle Books 2019