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Redzepi, René

4 holds on 2 copies

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...

Format: text

Publisher / Publication Date: Artisan, a division of Workman Publishing Co., Inc. 2018

Sorry, no copies available

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Reynolds, Dearbhla

Summary: Adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. Motivated by an unshakeable belief that food is medicine and that what we eat can promote great healing, fermentation expert Dearbhla Reynolds shows readers how to turn simple ingredients into superfoods using one of the world’s oldest methods of food preservation.

Format: text

Publisher / Publication Date: The Countryman Press, a division of W.W. Norton & Company 2018

Sorry, no copies available

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Thurow, Stephanie

1 hold on 2 copies

Summary: Welcome to the world of produce preservation. In Can It and Ferment It, blogger Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. From a first-timer to the advanced preservationist, Can It and Ferment It shows canners and fermenters alike how they can have the best of both worlds. In this book, Stephanie...

Format: text

Publisher / Publication Date: Skyhorse Publishing 2017

Copies Available at East Bay

1 available in Adult, Call number: 641.4 THU

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.4 THU

Harmon, Wardeh.

Summary: Offers advice on the process of fermenting foods, providing information on how it works and the equipment required, and includes step-by-step instructions for making pickles, salsa, condiments, hummus, yogurt, and cheese.

Format: text

Publisher / Publication Date: Alpha 2012

Copies Available at East Bay

1 available in Adult, Call number: 664.024 HAR

Katz, Sandor Ellix

Summary: "'The Art of Fermentation' is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz...

Format: text

Publisher / Publication Date: Chelsea Green Pub. 2012

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.4 KAT

Karlin, Mary.

Summary: An authoritative guide to the art and science of fermented foods provides more than 90 sophisticated recipes that progress from simple condiments to more advanced techniques, offering insight into the history and health benefits of fermentation. By the author of Artisan Cheese Making at Home.

Format: text

Publisher / Publication Date: 2013

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.4 KAR