Shirasaki, Hiroko
Summary: "This comprehensive do-it-yourself home fermentation guide centres on the amazing superfoods at the heart of the healthy Japanese diet. Author and fermentation expert Hiroko Shirasaki starts with easy preparations for shio koji, amazake, nukazuke and three types of miso. Then she shows you how to harness the probiotic power of these and other fermented ingredients in scores of delicious...
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Publisher / Publication Date: Tuttle Publishing, an imprint of Periplus Editions (HK) Ltd. 2023
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Place a hold to request this item.Ciciarelli, Jill.
Summary: Our current food system is sick and getting sicker, and it's time to return our emphasis to top-quality ingredients that are farmed and harvested in the most ethical ways. Fermenting food is a creative and inexpensive way to enhance the nutritive properties of your favorite foods and to introduce exciting flavors into your weekly menus.
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Publisher / Publication Date: Victory Belt Publishing Inc. 2013
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Place a hold to request this item.Davis, 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
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Place a hold to request this item.Baudar, Pascal
Summary: "Fermentation has been used for thousands of years by people all around the world. It is the easiest and safest way to preserve fresh food, and nature provides all that's required: salt, plants, sometimes water, and the beneficial lactic acid bacteria found everywhere. When we ferment a food we transform it, making it more delicious and nutritious and creating new and wonderful flavors that...
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Publisher / Publication Date: Chelsea Green Publishing 2020
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 664 BAUJolicoeur, Claude
Summary: All around the world, the public's taste for fermented cider has been growing more rapidly than at any time in the past 150 years. At its best, cider is a pure, healthy beverage that reflects both the skill of the cider maker and the quality of the fruit that's used to make it. And with the growing interest in locally grown and artisan foods, many new cideries are springing up all over North...
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Publisher / Publication Date: Chelsea Green Publishing 2013
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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
Copies Available at Interlochen
1 available in Adult Non-fiction, Call number: Food Pre RedzepiLeo, Maurizio
Summary: "A dynamic, authoritative sourdough baking bible for those looking to build confidence in the craft with a wide range of foolproof recipes, from pan loaves to pizza to doughnuts, by the beloved blogger and resident bread baker at Food52 Maurizio Leo's blog The Perfect Loaf is the go-to destination on the internet for beginner sourdough bakers. He now brings his impeccably detailed techniques,...
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Publisher / Publication Date: Clarkson Potter/Publishers 2022
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Place a hold to request this item.Potter, Andrea
Summary: "The essential DIY book for fermented beverages. The author shows how to make kombucha and other fermented beverages from scratch, with basic equipment and ingredients, accessible terms and lots of visual references. She demystifies kombucha SCOBY, and thoroughly covers how to brew, flavor, control the fizz factor and care for the culture."--
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Publisher / Publication Date: New Society Publishers 2018
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Summary: "New World Sourdough teaches handmade artisan bread baking for beginner to intermediate home bakers who want to learn how to bake fermented breads at home with New World twists"--
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Publisher / Publication Date: Quarry 2020
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Place a hold to request this item.Thurow, Stephanie
Summary: Collects small-batch recipes for canning, fermenting, and infusing in glass jars, including such options as apple butter, pickled green tomatoes, raspberry jam, and spicy pear chutney, along with a step-by-step guide on how to preserve foods.
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Publisher / Publication Date: [Skyhorse Publishing] 2018
Copies Available at Woodmere
2 available in Adult Non-fiction, Call number: 641.4 THUWhite, Chris
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Publisher / Publication Date: Brewers Publications 2010
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.873 WHIThurow, Stephanie
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...
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Publisher / Publication Date: Skyhorse Publishing 2017
Copies Available at East Bay
1 available in Adult Non-fiction, Call number: 641.4 THUCopies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.4 THUHarmon, 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.
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Publisher / Publication Date: Alpha 2012
Copies Available at East Bay
1 available in Adult Non-fiction, Call number: 664.024 HARKarlin, 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.
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Publisher / Publication Date: 2013
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Place a hold to request this item.Katz, Sandor Ellix
Summary: "From 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 and his life's work-a cookbook destined to become a modern classic essential for every home chef. "His teachings and writings on fermentation have changed lives around the world."-BBC For the past...
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Publisher / Publication Date: Chelsea Green Publishing 2021
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.463 KATPucci, Dan
Summary: "A must-have guide to the booming hard cider industry--what to drink, where it comes from, and where it's heading--by a pioneering cider sommelier, "the hype man cider is lucky to have" (Eater) Cider today runs the gamut from sweet to dry, smooth to funky, made with apples but also other fruits--and even hopped like beer. In American Cider, experts Dan Pucci and Craig Cavallo give a new wave of...
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Publisher / Publication Date: Ballantine Books 2021
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1 available in Adult Non-fiction, Call number: 663.63 PUCGilmartin, Caroline
Summary: The age-old practice of food fermentation is enjoying a well-earned renaissance. As knowledge around the importance of our gut microbiota has grown, so too has the evidence that fermented foods can help support a healthy gastrointestinal tract, boost the immune system and even improve mood. This is due to both the probiotic microbes they contain, and the enhanced nutritional value of fermented...
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Publisher / Publication Date: The Crowood Press 2020
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1 available in Adult Non-fiction, Call number: 664.024 GILRogers, Adam
Summary: A narrative on the art and science of alcohol that discusses everything from fermentation and distillation to traditions and the effects of alcohol on the body and brain.
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Publisher / Publication Date: Houghton Mifflin Harcourt 2014
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.21 ROGSummary: This program focuses on the making of wine, its chemical composition, and its effects on health. It explains the relationships between the process of making wine, the culture of the grapevine, and the taste of wine; illustrates the different steps in the making of champagne, from the vineyards of the French province of Champagne to the underground caves dug in chalk where it is aged; and shows...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
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Pimentel, Mark
Summary: "Over the last fifteen years, research into the vast inner workings of the "microbiome" (the trillions of bacteria harbored in the gut) has led to groundbreaking advances in human health and well-being. Now, two of the leading experts in the field, Dr. Mark Pimentel and Dr. Ali Rezaie at Cedars-Sinai, have teamed up to create The Microbiome Connection, a must-have guide that arms readers with...
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Publisher / Publication Date: Agate Surrey 2022
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1 available in Adult Non-fiction, Call number: 613.2 PIMMeyer, Scott.
Summary: For anyone who has considered brewing a batch of beer or mead at home, or making a custom barrel of wine with local fruit, this thorough guide will clear a path to the bottle. It demystifies the process: from planting hops and fruits to pruning, harvesting, fermenting, flavoring, and bottling one-of-a-kind drinks from your own backyard. It serves as a starting point not only for wines and...
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Publisher / Publication Date: Running Press 2013
Copies Available at Interlochen
1 available in Adult Non-fiction, Call number: Food MeyerCaldwell, Gianaclis
Summary: "Step-by-step instructions cover the basics of making dairy ferments, from necessary equipment to the myriad options for thickening, sweetening, and flavoring"--
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Publisher / Publication Date: Storey Publishing 2020
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.6714 CALNewton, Kylee
Summary: Preserving 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 your food. In The Modern Preserver, Kylee Newton takes you through every aspect of preserving: from classic jams and jellies, to pickles and fermentation, and to chutneys, cordials, and compotes....
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Publisher / Publication Date: Countryman Press, a division of W.W. Norton & Company 2016
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.4 NEWKatz, Sandor Ellix
Summary: 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...
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Publisher / Publication Date: 2016