Fermenting For Dummies
John Wiley & Sons Inc (Verlag)
978-1-118-61568-3 (ISBN)
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Fermentation is what makes foods like beer, pickles, and sauerkraut delicious—and nutritious. Fermented foods are chock–full of probiotics that aid in digestive and overall health.
Want to ferment at home? Easy.
Fermentation is what makes foods like beer, pickles, and sauerkraut delicious—and nutritious. Fermented foods are chock–full of probiotics that aid in digestive and overall health. In addition, the fermentation process also has been shown to add nutrients to food, making already nutritious food even better! Fermenting For Dummies provides step–by–step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation.
Fermenting For Dummies gives you the scoop on the fermenting process, the tools and ingredients you’ll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for?
Shows you how to ferment vegetables, including slaw–style, pickles, and kimchee
Covers how to ferment dairy into yogurt, kefir, cheese, and butter
Explains how to ferment fruits, from lemons to tomatoes, and how to serve them
Details how to ferment beverages, including mead, beer, kombucha, vinegar, and more
If you′re interested in preserving food using this ancient method, Fermenting For Dummies has everything you need to get started.
Marni Wasserman teaches plant based cooking classes, workshops and retreats at her Food Studio in Toronto and shares many of her recipes and tips online at www.marniwasserman.com. Amy Jeanroy is passionate about healthy, homemade foods and has been making and eating fermented food for 20 years. She shares daily recipes on her site, www.thefarmingwife.com.
Introduction 1
Part I: Getting Started with Fermenting 5
Chapter 1: In the Beginning: Fermenting Roots 7
Chapter 2: The 4–1–1 on Fermenting 17
Chapter 3: The Benefi ts of Fermenting 25
Chapter 4: Getting It All Together 33
Part II: Vegetables, Fruits, Condiments, and Salsas 47
Chapter 5: Vegetables 49
Chapter 6: Fun with Fruits 67
Chapter 7: Spreads, Dips, Condiments, and Salsas 81
Part III: Grains, Seeds, Nuts, and Beans 93
Chapter 8: Grains 95
Chapter 9: Beans 115
Chapter 10: Nuts, Seeds, Coconuts, and Tubers 133
Part IV: Meat, Dairy, and Eggs 149
Chapter 11: Got Milk? 151
Chapter 12: Making Cheese 167
Chapter 13: Meat, Fish, and Eggs 183
Part V: Beer, Wine, and Other Beverages 203
Chapter 14: Healing Beverages 205
Chapter 15: Making Wine from Water and Fruit 227
Chapter 16: Brewing Basics 241
Chapter 17: Brewing Beer 263
Part VI: The Part of Tens 281
Chapter 18: More Than Ten Troubleshooting Tips for Fermented Creations 283
Chapter 19: Top Ten Benefi ts of Eating Fermented Foods 289
Chapter 20: More Than Ten Food and Equipment Resources 293
Chapter 21: More Than Ten Tips for a Long and Healthy Life 297
Index 301
| Verlagsort | New York |
|---|---|
| Sprache | englisch |
| Maße | 188 x 233 mm |
| Gewicht | 520 g |
| Themenwelt | Sachbuch/Ratgeber ► Natur / Technik |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-118-61568-9 / 1118615689 |
| ISBN-13 | 978-1-118-61568-3 / 9781118615683 |
| Zustand | Neuware |
| Haben Sie eine Frage zum Produkt? |
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