Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [Kindle Edition] Author: Mary Karlin | Language: English | ISBN:
B00BO4GTSI | Format: PDF, EPUB
Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods Free PDF
You can download Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods Free PDF from 4shared, mediafire, hotfile, and mirror link A beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring 70+ recipes that progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.
Although fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their health benefits, but also because they are fun, adventurous DIY projects for home cooks of every level. Mastering Fermentation is a beautifully illustrated and authoritative guide to the art and science of fermented foods, featuring more than seventy recipes that allow you to progress from simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast starters, fermenting meats, and curing fish.
Cooking instructor and author Mary Karlin begins with a solid introduction to the wide world of fermentation, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover everything from fermented dairy to grains and breads; legumes, nuts, and aromatics; and fermented beverages. Last but not least, the book concludes with more than twenty globally-inspired recipes that incorporate fermented foods into enticing finished dishes like Grilled Lamb Stuffed with Apricot-Date Chutney and Saffron Yogurt Sauce. Offering an accessible, recipe-driven approach, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating process of fermentation, with delicious results. Direct download links available for Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods Free PDF
- File Size: 23889 KB
- Print Length: 256 pages
- Publisher: Ten Speed Press (August 27, 2013)
- Sold by: Random House LLC
- Language: English
- ASIN: B00BO4GTSI
- Text-to-Speech: Enabled
X-Ray:
- Lending: Not Enabled
- Amazon Best Sellers Rank: #210,053 Paid in Kindle Store (See Top 100 Paid in Kindle Store)
- #46
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments
- #46
in Kindle Store > Kindle eBooks > Cookbooks, Food & Wine > Cooking by Ingredient > Herbs, Spices & Condiments
It does have great photos and some interesting ideas, but as an avid home brewer, fermenter and chef I would not recommend this book for beginners.
I have never made cheese so I can't speak on those recipes and the sourdoughs do seem sound.
Many of the veg and fruit recipes are not fermented, they are not left long enough and do not have good descriptions on what to look for or how to gage the fermentation.
The soy and beer recipes are not good. Some will work and some won't. I'd recommend The book of tofu, The book of miso, Wild Fermentation and How to Brew to those interested.
1/15/14
I kept this book for a few more day to review further. I now think this book is actually dangerous! there are a few recipes using cornmeal that recommend using pickling lime water to make the product. That is dangerous. Lime is used to make nixtamal (masa) but that lime is washed away with many changes of water. Lime is very alkaline and dangerous, when you get it on your skin you can feel if breaking down the top layers. The trace that is found in tortillas won't hurt you and does have many benefits. Wood ash was the traditional alkali used in nixtamal but the process takes longer.
Having read the sourdough recipes more carefully: I would think that if you take the time to make a sourdough you want to learn how to use it for leavening, the method for making a sourdough is sound but the recipes for sourdough pizza and bread use bakers yeast to leaven. Wild yeast can't compete with specific yeasts (bread, wine, beer, cider, mead), they are not as fast at feeding and die off. That is a benefit if you want a consistent product but not if you are truing to nurture wild yeasts.
A curious title for a book that is full of recipes about a possibly unfamiliar way of food preparation. Certainly your eyes are drawn to this title as it peers out on the bookshelf!
So what do you get? Over 70 recipes and a good introduction to the "art and science" of fermented foods. Still none the wiser? How about making your own vinegar and mustard or possibly curing fish and producing cheese. This is possibly one of those subjects that you haven't given much thought about and probably wouldn't have ordinarily picked up a book about either. That could be a mistake. There is truly another world potentially at your fingertips.
A comprehensive introduction notes that fermentation is one of the oldest forms of preservation that, as the process is ongoing, transforms the chemical composition of food and helps enhance its flavour. Whether you choose to immerse yourself in the science behind the subject or jump straight to the recipes and "get doing things" it is up to you although it would be a bit of a shame to ignore the great subject overview and deeper details about this fascinating subject. Bizarrely, whilst this reviewer does not think that he has the free time to be an "active fermenter", it was a sheer pleasure to read through this book, consider the various recipes, examine how they are made and to wish for a bit more free time.
Sure, some of the recipes might seem or sound simple, such as tomato ketchup, but as the old idiom says, the proof of the pudding is in the eating and one cannot compare a chemically-enhanced commercial product to a real handmade effort, boosted with red pepper flakes or cayenne pepper, all made in your own kitchen.
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