• CAN IT & FERMENT IT

    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!

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  • CHEDDAR

    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.

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  • CIDERHOUSE COOKBOOK

    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.

    Item: 9051
  • COOKING WITH RICE E-HANDBOOK

    From polished white to wild rice, this e-handbook tells you what you need to know about rice-from buying it using it. Contains a list of the different types of rice and their characteristics and recipes including Easy Chicken Rice Soup, Rice and Shrimp Salad, Carrot and Chicken Pilaf and Cranberry, Wild Rice and Sausage Stuffing. Recipes for rice are practically limitless! 39 pages.

    Note: This is an e-book. Retrieving the e-book requires you to have an account. When checking out in the shopping cart please log in or register. Do not check out as a guest. Once you have placed your order click on “My Account” in the top right of the page, then click on “Downloads”. You should see your e-book on the following screen. Click to open it and save to your computer. If you need further assistance please contact customer service or call 1-800-234-3368.

     

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  • COOKING WITH YOGURT E-HANDBOOK

    Yogurt can play an important supplementary role in helping you maintain good nutrition during pregnancy and when dieting. Not only is yogurt easy to digest, but its thick, custardlike consistency seems to satisfy more than a glass of milk.

    This e-handbook shows you how to make your own yogurt, equipment you need for making it and cooking with yogurt. Also included are delicious recipes including:

    • Banana Eggnog
    • Fruit Scones
    • Salmon Spread
    • Blue Cheese Dressing
    • Zucchini-Scallion Soup
    • Yogurt Berry Pie
    • Chocolate Carob Cake



    Using the information in this handy reference guide can help you get important vitamins and minerals in a tasty way! 37 pages.

    Note: This is an e-book. Retrieving the e-book requires you to have an account. When checking out in the shopping cart please log in or register. Do not check out as a guest. Once you have placed your order click on “My Account” in the top right of the page, then click on “Downloads”. You should see your e-book on the following screen. Click to open it and save to your computer. If you need further assistance please contact customer service or call 1-800-234-3368.

     

    Item: 3522
  • CULTURED AND FERMENTED BEVERAGES

    Maintaining good bacteria in the body is critical to achieving a healthy gut and a healthy immune system. Fermented beverages are brimming with hardworking, beneficial bacteria that work to improve your digestion, fortify your immune system, assist in detoxification, and contribute to a radiant complexion and a balanced mind.

    Healthy bacteria is sensitive to everyday habits such as sugar, caffeine, processed foods, and toxins, and fermented beverages provide some insurance against this. It’s time to get back into balance with Cultured and Fermented Beverages. Harness the powerful benefits of these amazing traditional superfoods:

    • Drink fermented and cultured beverages for a natural antiviral and antifungal tonic that is a great preventative for colds and flu.
    • Sip kefir to improve lactose intolerance and protect and nourish intestinal cells.
    • Make fermented and cultured beverages part of your beauty regimen for healthy, glowing skin and to profit from their natural detoxification benefits.

    Enjoy 75 recipes for cultured drinks like kombucha, kefir, herbal and medicinal ferments, and cultured smoothies you can brew at home including: Cayenne Lemon Kombucha, Blueberry Basil Kefir, Beet Kvass, Kiwi Soda, Ginger & Turmeric Fermented Tea, Morning Liver Tonic, Berry Rooibos Kombucha, and Sweet Potato Soda.

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  • DELICIOUS PROBIOTIC DRINKS

    The health benefits of probiotics are no secret. Doctors from both the Western and Eastern medicine camps sing the praises of probiotics for their positive effects on digestion, metabolism, and the immune system. Enthusiasts of kombucha point to its high levels of B vitamins and amino acids, improving mood, energy levels, joint function, ligament health, and skin health. Now you can learn to make kombucha, as well as numerous other probiotic drinks, at home!

    With clear step-by-step directions, beautiful photographs, and more than 75 recipes, this is the ultimate guide to homemade probiotic drinks. You’ll find numerous recipes for:

    • Kombucha
    • Jun
    • Kefir
    • Lacto-fermented lemonade
    • Ginger beer
    • Cultured vegetable juices
    • And more!

    In addition, you’ll find recipes for making yogurt, smoothies, and kefir ice cream. Fermenting drinks may seem daunting, but Julia Mueller shows how it can be fun, much more cost-effective than buying ready-made drinks from the store, and delicious!

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  • DIY KOMBUCHA

    With this straightforward, accessible, and highly visual how-to guide, author Andrea Potter does away with specialist jargon and expensive or hard-to-find equipment, showing how sparkling homebrews from kombucha to water kefir are definitely possible for just about anyone to make, and have fun doing it.

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  • DIY SOURDOUGH

    DIY Sourdough is your personal guide to getting started with sourdough. It gives you a helping hand to succeed and offers a simple time-saving approach to make nourishing and delicious sourdough that fits into a hectic lifestyle.

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  • DRINK THE HARVEST

    Drink the Harvest shows you how to create juices, ciders, wines, meads, teas, and syrups to savor any time of year.

    Item: 7232
  • FERMENT YOUR VEGETABLES

    Amanda Feifer, fermentation expert and founder of phickle.com, serves as your guide, showing you, step by step, how you can create traditional, delicious fermented food at home, using only simple ingredients and a little time. No fancy starters or elaborate equipment required.

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  • FERMENTATION AS METAPHOR

    In 2012, Sandor Ellix Katz published The Art of Fermentation, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream.

    In Fermentation as Metaphor, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change.

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  • FERMENTATION REVOLUTION

    Fermenting doesn’t have to be difficult or overwhelming. You don’t have to disinfect your entire kitchen or worry about weird things growing in your pantry. Home fermentation is an inexpensive way to prolong the life of your food, multiply its nutritional properties tenfold, awaken your taste buds, and liven up every meal.

    You’ll soothe your digestive and nervous systems, revive your immune system, and regulate your metabolism. Gather your jars, because the probiotic revolution has begun!

    This book provides 70 easy and cost-effective recipes for everything from fermented vegetables, fruits, and sugars to milks, grains, and legumes. In addition, it covers the science behind fermentation, types of fermentation processes, and useful equipment to have in the kitchen!

    Item: 9409
  • FERMENTED PROBIOTIC DRINKS AT HOME

    It’s no secret that probiotics—the gut-friendly bacteria found in fermented foods—are a powerful superfood. They’ve been used for centuries to improve digestion, immunity, mood, and hormonal health. Plus, they’re uniquely healthful and perfect to enjoy any time of day in any season.

    This beautifully illustrated cookbook makes it easy and fun to fit probiotics into your busy routine with refreshing fermented drinks that you can make at home. It turns out there’s much, much more to enjoy beyond premade kombucha and kefir. Here are 50 recipes for eight different elixirs—from Chinese Jun to Mexican Pineapple Tepache—that will bring surprising flavors from around the world right to your table.

    Step-by-step, fermentation guru Felicity Evans explains how to:

    • Stock your kitchen with expert tools and affordable ingredients
    • Try your hand at both cultured fermentation and wild fermentation
    • Recognize a successful ferment and troubleshoot when needed
    • Confidently brew and enjoy a diverse menu of presentation-worthy drinks

    With this complete resource at your fingertips, you’ll become a master of these healing drinks in no time.

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  • FERMENTED VEGETABLES

    By: Kirsten and Christopher Shockey

    This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles, and then offers more than 120 recipes, using those basic methods, for fermenting 64 different vegetables and herbs. You’ll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander.

    Item: 7471
  • FIERY FERMENTS

    The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habanero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.

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  • GARDENING FOR THE HOMEBREWER

    There's no feeling quite like cooking with homegrown carrots or grabbing a fresh handful of cilantro from your own yard. Well, unless you're growing fruits, vegetables or grains for brewing, that is. Gardening for the Homebrewer is an introduction to the wide variety of plants that you can use for fermentations or infusions. Learn how to tell if your yard is a perfect site for barley or whether it's better suited to a fragrant collection of herbs. Learn how to grow, dry and store fresh hops. Or go off the beaten path and grow everything you need for your first gruit, cider, perry or fruit wine. Have just a balcony or a windowsill? No problem! A variety of plant recommendations will suit gardeners of all types, even ones with limited space.

    Item: 7753
  • HOME BREW RECIPE BIBLE

    If you’ve ever wanted to learn to brew beer from an expert, look no further.

    Award-winning homebrewer Chris Colby of Beer & Wine Journal offers recipes for every major style of beer to teach novice, intermediate, and advanced brewers more about the craft and science of brewing. From classic styles like pale ales, IPAs, stouts, and porters, to experimental beers such as oyster stouts, bacon-smoked porter, and jolly rancher watermelon wheat, brewers will learn more about brewing techniques and beer ingredients.

    Item: 9525
  • HOME CHEESE MAKING, 4TH EDITION

    Whether you’ve been making cheese for years or are just starting out, Home Cheese Making is the perfect book to expand your knowledge! With instructions for crafting a variety of cultured dairy products (including sour cream and clotted cream), an expanded selection of recipes (for goat’s milk, fresh, soft, and hard cheeses), and 50 sweet and savory recipes for cooking with cheese, Home Cheese Making is the most trusted guide for making cheese at home.

    Item: 9385

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