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Davis, Holly Katz, Sandor Ellix Martin, Jacqueline Briggs Skinner, Julia (Julia C.)Martin, Jacqueline Briggs
Summary: Welcome to Sandor Katz's no-desk, new-ways school! There are no tests, no rules - just happy, hungry people learning how to make fermented food. All they need are their favorite vegetables, salt, and the TINY WILD. These invisible microbes change cucumbers into crunchy pickles, and cabbages into zingy-zangy sauerkraut and kimchi.
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Publisher / Publication Date: Readers to Eaters 2022
Copies Available at Woodmere
1 available in Juvenile Nonfiction, Call number: J 921 KATCopies Available at Peninsula
1 available in Juvenile, Call number: JB KATZ MARKatz, 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 KATKatz, 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
Copies Available at Interlochen
1 available in Adult Non-fiction, Call number: Food Pre KatzDavis, 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
Sorry, no copies available
Place a hold to request this item.Skinner, Julia (Julia C.)
Summary: "In Our Fermented Lives, food historian and fermenting expert Julia Skinner explores the fascinating roots of a wide range of fermented foods in cultures around the world, with a focus on the many intersections fermented foods have with human history and culture"--
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Publisher / Publication Date: Storey Publishing 2022