Fermenting For Dummies (häftad)
Format
Häftad (Paperback / softback)
Språk
Engelska
Antal sidor
336
Utgivningsdatum
2013-10-25
Upplaga
1
Förlag
John Wiley & Sons Inc
Illustrationer
colour illustrations
Dimensioner
241 x 184 x 25 mm
Vikt
521 g
Antal komponenter
1
ISBN
9781118615683

Fermenting For Dummies

Häftad,  Engelska, 2013-10-25
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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.
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Övrig information

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.

Innehållsförteckning

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