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,...
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Publisher / Publication Date: Skyhorse Pub. 2012
Copies Available at Woodmere
1 available in Adult Non-fiction, Call number: 641.4 MARCopies Available at Interlochen
1 available in Adult Non-fiction, Call number: Food Pre MarkhamRedzepi, 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