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 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet.
Fire cider has been used and shared by herbalists for generations as a remedy to ward off sickness and promote health. Here, Rosemary Gladstar collects 101 original recipes for fire cider, plus stories and songs, in a fun and sassy celebration of the health-boosting tonic and the community of herbalists who make it, share it, use it, and love it.
Try recipes for:
• Spice Rack Fire Cider
• The Original Texas Fire Cider
• Fire Cider Toasted Nuts
• Vinegar-Cured Wild Mushrooms
• Fire Cider Glazed Sweet Potatoes
• Maple-Mustard Fire Cider Salad Dressing
• Fire Cider Stir-Fry
New Prairie Kitchen profiles 25 of the most exciting and groundbreaking chefs, farmers and producers of artisanal goods from Nebraska, Iowa, South Dakota and Missouri. Their personal stories are interspersed with more than 50 chef-contributed recipes that range from refreshingly simple to exquisitely gourmet. Organized by season, New Prairie Kitchen will transport you to a revitalized Midwestern heartland where traditional favorites interweave with inspiring new flavors and techniques.
The Great Plains are often maligned as "flyover" country, or perhaps only known as bulk producers of corn, soybeans, beef and pork. But spend any time in these heartland cities or farms and you'll quickly discover a burgeoning "good food" movement and top-notch farm-to-fork dining. Nebraska can still grill a mean flat iron steak and Iowa can grow corn as high as an elephant's eye, but New Prairie Kitchen introduces readers to the phenomenal talent emerging from America’s breadbasket: farms that grow asparagus thick as your thumb and tender as a strawberry; dairies that produce fresh, natural milks and cheeses; and nationally recognized restaurants that make these mouthwatering ingredients into edible art. Pioneering chefs across the prairie have taken an old-meets-new approach to their cuisine, sourcing traditional staples, such as bison and ground cherries, from local sustainable farms, and incorporating them into recipes in new and thrilling ways.
This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The authors expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut-cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts (including natto polenta, Thai marinated tempeh, and chocolate miso babka).
In ingenious, step-by-step recipes, traditional cheesemaker Claudia Lucero shows how to make 25 delicious plant-based cheeses using your choice of seeds, nuts, and vegetables to achieve rich flavor and creamy texture. There’s buttery Golden Swiss made with cauliflower and tahini paste, and a Brie made of cashews (or zucchini and potatoes) with a bit of truffle oil to capture its earthy essence. One-Hour Dairy-Free Cheese also shows how to make spreadable cream cheese, grated Parmesan, a smoky Cheddar, and even gooey cheese sauces.
2016 Bronze Winner of the Independent Publisher Book Awards!
Many people have experienced great success making their own beer or wine at home. In recent years a number of hobbyists have become interested in making distilled spirits. However, distilled spirits are more complicated to produce, and the process presents unique safety issues. In addition, alcohol distillation without a license is illegal in most countries, including the United States and Canada.
From mashing and fermenting to building a small column still, Craft Distilling is a complete guide to creating high-quality whiskey, rum and more at home. Experienced brewer, distiller and self-reliance expert Victoria Redhed Miller shares a wealth of invaluable information including:
This unique resource will show you everything you need to know to get started crafting top-quality spirits on a small scale — and do it legally. Sure to appeal to hobbyists, homesteaders, self-sufficiency enthusiasts, and anyone who cares about fine food and drink, Craft Distilling is the ideal offering for independent spirits.
Amber Shehan makes home brewing a breeze for beginners and experts alike with smaller 1-gallon (3.8-liter) recipes that reduce the time, money and energy needed to create delicious brews all year long. Enjoy the nuanced flavors of homebrews like tart Orange-Hibiscus Cider, palate-cleansing Peppermint Wine, or soothing Vanilla Bean and Chamomile Mead.
As an herbalist, Shehan showcases her knowledge of culinary and medicinal herbs, wildflowers and plants in this incredible collection of deliciously infused brews that are both intoxicating and tonic. Rosemary and Clementine Mead is the perfect refresher for a warm summer evening and Spiced Pomegranate Wine will warm you right up on the coldest of winter days. With inventive, potent recipes and all the brewing know-how you need to get started or build your skills, Artisanal Small-Batch Brewing is your go-to guide for creating memorable brews beloved by all.
Fermentation has given us some of the food world’s most treasured delights, and with DIY Fermentation, making delicious probiotic foods in your own kitchen has never been easier. Accessible overviews of fundamental fermentation techniques and more than 100 step-by-step recipes provide the basic skills you will turn to again and again as you experiment with nourishing ferments at home.
Enjoy all the health benefits and delicious flavors of naturally fermented vegetables, fruits, dairy, beverages, breads, condiments, and much more with this invaluable guide to unleash your inner DIYer and master your fermentation skills.
Adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. It has been shown to promote digestive ease for people suffering with inflammatory disorders, help manage sugar and carb cravings, and generally boost the immune system and contribute to an overall sense of well-being.
Motivated by an unquestionable belief that food is medicine and that what we eat can promote great healing or cause great harm, fermentation advocate Dearbhla Reynolds shows how to turn simple ingredients into superfoods using one of the world’s oldest methods of food preservation.
In The Cultured Club, which begins with a brief history of fermentation and a guide to maintaining gut health, you will learn basic fermentation techniques and discover numerous recipes for sauerkraut, kimchi, kefir, condiments, dips, tapenades, breads, nut cheeses, and tonics that promise to restore vitality.
Learn the simple art of fermentation, enjoy its delicious, vibrant flavors, and watch your health flourish.
This DIY guide introduces the unique ingredients and techniques used in Asian pickle-making, including a vast array of quick pickles for the novice pickler and numerous techniques that take more adventurous cooks beyond the basic brine. With fail-proof instructions, a selection of helpful resources, and more than 75 of the most sought-after pickle recipes from the East (Korean Whole Leaf Cabbage Kimchi, Japanese Umeboshi, Chinese Preserved Vegetable, Indian Coconut-Cilantro Chutney, Vietnamese Daikon and Carrot Pickle, and more), Asian Pickles is your passport to explore this region’s preserving possibilities.
In a cookbook whose results seem like magic but whose recipes and instructions are specific, easy-to-follow and foolproof, Claudia Lucero shows step by step (with every step photographed) how to make 16 fresh cheeses at home, using easily available ingredients and tools, in an hour or less.
Just a century ago, cheese was still a relatively regional and European phenomenon, and techniques for making cheese were limited by climate, geography, and equipment. But modern technology, along with the recent artisanal renaissance, has opened up the diverse, time-honored, and dynamic world of cheese to enthusiasts willing to take its humble fundamentals (milk, starters, coagulants, and salt) and transform them into complex edibles.
Artisan Cheese Making at Home is the most ambitious and comprehensive guide to making cheese at home, filled with easy-to-follow instructions for making mouthwatering cheese and dairy items. Renowned cooking instructor Mary Karlin has spent years working alongside the country’s most passionate artisan cheese producers, time spent cooking, creating, and learning the nuances of their trade. She presents her findings in this lavishly illustrated guide, which features more than 80 recipes for a diverse range of cheeses: from quick and satisfying Mascarpone and Queso Blanco to cultured products such as Crème Fraîche and Yogurt to flavorful selections like Saffron-Infused Manchego, Irish-Style Cheddar, and Bloomy Blue Log Chèvre.
This book includes a broad range of ales, gruits, bragots, and other styles that have undeservingly taken a backseat to the IPA. Recipes inspired by traditions around the globe include sahti, gotlandsdricka, oak bark and mushroom ale, wassail, pawpaw wheat, chicha de muko, and even Neolithic “stone” beers.
With Zimmerman’s guidance, readers will learn about the many ways to go beyond the pale ale, utilizing alternatives to standard grains, hops, and commercial yeasts to defy the strictures of style and design their own brews.
Packed with recipes, expert advice, step-by-step photos, and more, this official guide from Brew Your Own is a necessity for anyone who's into homebrew. For more than two decades, America's homebrewers have turned to Brew Your Own magazine for the best information on making incredible beer at home. From well-tested recipes to expert advice, Brew Your Own sets the standard for quality. Now, for the first time, the magazine's best homebrew guides, recipes, troubleshooting, and tips are brought together in one book. The Brew Your Own Big Book of Homebrewing is the ultimate all-in-one homebrew book. It's a first-time homebrewer's best friend, explaining the entire brewing process from start to finish with step-by-step photography. Yet it has plenty for the experienced homebrewer as well, including: - Fully-illustrated guides for making the jump to all-grain brewing and for setting up your first kegging system - More than 50 sought-after recipes to craft your favorite breweries' beers - A deep dive on brewing ingredients - The most useful troubleshooting features and tips from the pros from two decades of the magazine Whether you're looking to get into brewing, up your game, or find inspiration for your next brew day, this book has what you need.
Learn how to buy, build, and use all of the equipment involved in homebrewing with a minimum of hassle and expense with The Brewer's Handbook.
When brewing was discovered more than 8,000 years ago, it was hailed as a gift from the gods. Today, beer is enjoyed all over the world, available in infinite styles … yet brewing is still seen as a mysterious process. In reality, everyone can create unique beers in their own home, and this comprehensive, step-by-step guide will show you how.
For every brewing project (beer, cider, mead, sake, or any other fermented drink), there’s an easy way and a hard way, a method useful to the curious novice or the hardcore veteran. Brewing Everything walks you through the process for each delicious beverage from start to finish, beginning with easier shortcuts until you get the hang of it, and then upgrading to the harder stuff after you’ve brewed a thing or two.
Inside you’ll find more than 50 recipes, including:
With step-by-step instructions, color photographs, and methods for every level of experience, Brewing Everything is the ultimate guide to all things homebrew.
Welcome to the world of produce preservation. In Can It & Ferment It, blogger and preservation enthusiast Stephanie Thurow brings the canning and fermenting communities together by offering recipes that work for both canning and fermenting. For a first-timer to the advanced preservationist, Can It & Ferment It shows canners and fermenters alike how they can have the best of both worlds.
Thurow explains the differences between the canning and fermentation processes, emphasizes the importance of using local and organic produce, describes canning and fermenting terminology and the supplies needed for both methods, and offers more than 75 fun and easy recipes for every season. Readers will learn how to preserve each fruit or vegetable in two different ways; each can be enjoyed water bath-canned or as a healthy, probiotic-rich ferment.
Recipes in this helpful guide include strawberry chutney, the perfect garlic dill pickle, spring onion kimchi, cinnamon-honey apple butter, and more!
One of the oldest, most ubiquitous and beloved cheeses in the world, cheddar has a fascinating history. Over the years it has been transformed from a painstakingly handmade wheel to a rindless, mass-produced block, to a liquefied and emulsified plastic mass untouched by human hands. The Henry Fordism of cheddar production in many ways anticipated the advent of industrial agriculture. They don’t call it “American Cheese” for nothing.
Cheddar is one man’s picaresque journey to find out what a familiar food can tell us about ourselves. Cheddar may be appreciated in almost all American homes, but the advocates of the traditional wheel versus the processed slice often have very different ideas about food. Since cheddar—with its diversity of manufacturing processes and tastes—is such a large umbrella, it is the perfect food through which to discuss many big food issues that face our society.
More than that, though, cheddar holds a key to understanding not only issues surrounding food politics, but also some of the ways we think of our cultural identity. Cheddar, and its offshoots, has something to tell us about this country: the way people rally to certain cheddars but not others; the way they extol or denounce the way others eat it; the role of the commodification of a once-artisan cheese and the effect that has on rural communities. The fact that cheddar is so common that it is often taken for granted means that examining it can lead us to the discovery of usually unspoken truths.
Author Gordon Edgar (Cheesemonger: A Life on the Wedge) is well-equipped to take readers on a tour through the world of cheddar. For more than 15 years he has worked as an iconoclastic cheesemonger in San Francisco, but his sharp talent for observation and social critique were honed long before then, in the world of ’zines, punk rock and progressive politics. His fresh perspectives on such a seemingly common topic are as thought-provoking as they are entertaining.
Ciderhouse Cookbook teaches home cooks how to make a full array of traditional cider products, including cider syrups, molasses, vinegars, shrubs, and switchels, as well as apple preserves.