The Fermentation Kitchen
eBook - ePub

The Fermentation Kitchen

Recipes for the Craft Beer Lover's Pantry

  1. English
  2. ePUB (mobile friendly)
  3. Available on iOS & Android
eBook - ePub

The Fermentation Kitchen

Recipes for the Craft Beer Lover's Pantry

About this book

Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In The Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical.Part how-to guide, part cookbook, and part reference manual, The Fermentation Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what's happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what's happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity.The overarching aim of The Fermentation Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible.

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Yes, you can access The Fermentation Kitchen by Gabe Toth in PDF and/or ePUB format, as well as other popular books in Art & Culinary Arts. We have over one million books available in our catalogue for you to explore.

Information

Edition
0
Topic
Art

Table of contents

  1. Cover
  2. Title Page
  3. Copyright Page
  4. Dedication
  5. TABLE OF CONTENTS
  6. FOREWORD
  7. ACKNOWLEDGMENTS
  8. INTRODUCTION
  9. CHAPTER 1 – ABOUT FERMENTATION METHODS
  10. CHAPTER 2 – BREAD
  11. CHAPTER 3 – SOURDOUGH
  12. CHAPTER 4 – PICKLES, SAUERKRAUT, KIMCHI
  13. CHAPTER 5 – HOT SAUCE, SALSA, RELISH, AND CHUTNEY
  14. CHAPTER 6 – DAIRY
  15. CHAPTER 7 – VINEGAR
  16. CHAPTER 8 – KOMBUCHA
  17. CHAPTER 9 – CHARCUTERIE
  18. APPENDIX A: SALT
  19. APPENDIX B: EQUIPMENT
  20. RECOMMENDED READING
  21. BIBLIOGRAPHY
  22. INDEX