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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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Katz, Sandor Ellix

Format: text

Publisher / Publication Date: Chelsea Green Pub. 2003

Copies Available at Interlochen

1 available in Adult, Call number: 641.7 Katz

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.

Format: text

Publisher / Publication Date: [Skyhorse Publishing] 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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Shockey, Kirsten

Summary: Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using the same basic methods, for fermenting 64 different vegetables and herbs. You'll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and...

Format: text

Publisher / Publication Date: Storey Publishing 2014

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

Shockey, Kirsten

1 hold on 1 copy

Summary: Add both health and heat to your plate! The best-selling authors of Fermented Vegetables present an all-new array of techniques and formulas to make naturally fermented spicy sauces, relishes, and spreads - plus dozens of recipes that use your hot ferments.

Format: text

Publisher / Publication Date: Storey Publishing 2017

Copies Available at Woodmere

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

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

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

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

Markham, Brett L.

Summary: Brett Markham explains how to ferment just about anything you can grow, and reminds us that gourmet cheeses, fancy vinegars, and store-bought wines can be expensive - making your own can not only be fun but will save money. Learn to make sourdough or experiment with making wine using a countertop juice machine. Inside you'll find recipes and instructions with checklists, extensive tables,...

Format: text

Publisher / Publication Date: Skyhorse Pub. 2012

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Mowry, Tia

Summary: "From the star of the Cooking Channel's Tia Mowry at Home comes a timely clean-eating cookbook that will change the way you think about what you eat and jump-start your journey to a healthier, more gorgeous you,"--Amazon.com.

Format: text

Publisher / Publication Date: Ballantine Books 2017

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.5635 MOW

Ruppenthal, R. J.

1 hold on 1 copy

Contents: Creating a food system for your space -- Deciding what to grow in your garden space -- How to buy or build productive vegetable containers -- Using vertical space and reflected light -- Starting transplants and cycling your crops -- Growing fruit and berries in your small space -- Sprouting grains, beans, wheatgrass, and salad sprouts -- Making yogurt, kefir, and fermented foods -- Cultivating...

Format: text

Publisher / Publication Date: Chelsea Green Pub. Co. 2008

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Elliott, Renée J.

1 hold on 1 copy

Summary: This authoritative new title from health and wellness expert Renee Elliott is a modern encyclopedia of 99 superfood ingredients. Carefully curated by Renee in close collaboration with the buyers of pioneering organic supermarket Planet Organic, the result is a definitive guide to incorporating the most nutritional foods into everyday meals. Each entry offers notes on benefits, selection,...

Format: text

Publisher / Publication Date: Pavilion Books 2017

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McGruther, Jennifer.

Summary: "A cookbook from the author of the popular website Nourished Kitchen, featuring 175 recipes based on the 'traditional foods' philosophy of eating, which emphasizes whole grains, dairy, red meat, organ meats, and fermented foods. A traditional foods diet celebrates unrefined, whole, and natural foods while avoiding modern, refined ones; it also seeks to prepare them in the same manner as our...

Format: text

Publisher / Publication Date: 2014

Copies Available at Woodmere

1 available in Adult Non-fiction, Call number: 641.302 MCG
1 available in Adult, Call number: 641.302 MCG