Search: 96 results found for "fermentation"

An accessible introduction to the world of fermentation, with inventive, gut-friendly recipes inspired by global food traditions. For far too long, fermentation has been the preserve of the ultra-foodie. But these techniques don’t need to be complicated or require lots of hard-to-source ingredients. Drawing on his multicultural background and passion...

Ferment : Simple Recipes from My Multicultural Kitchen

Kenji Morimoto

Book Larder

$30.00

Forage, harvest, and ferment nature’s bounty for year-round enjoymentA Year of Fermentation is a comprehensive seasonal guide that explores the fascinating world of fermentation, showcasing a wide range of authentic techniques using seasonal ingredients.This book aims to bridge the gap between foraging, growing, and cooking, providing what's-in-season calendars and recipes for...

A Year of Fermentation : A Seasonal Guide to the Art & Science of Fermentation

Sam Cooper

Book Larder

$35.00

Enter a marvelous microbial world and explore the fascinating science of fermented foods.Every culture has a long history of fermentation – from kimchi to beer, kombucha to kefir, and sourdough to soy sauce – but rarely do we contemplate the complex science behind these everyday treats.In The Science of Fermentation, author...

The Science of Fermentation

DK, Robin Sherriff

Book Larder

$35.00

The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and...

The Art of Fermentation

Sandor Ellix Katz

Book Larder

$39.95

UK Import, metric measurements Winner of the Guild of Food Writers Specialist or Single Subject Award 2021 In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments...

Fermentation : River Cottage Handbook No. 18

Rachel de Thample

Book Larder

$34.99

At noma—four times named the world’s best restaurant—every dish includes some form of fermentation, whether it’s a bright hit of vinegar, a deeply savory miso, an electrifying drop of garum, or the sweet intensity of black garlic. Fermentation is one of the foundations behind noma’s extraordinary flavor profiles. Now René...

The Noma Guide to Fermentation (Foundations of Flavor)

René Redzepi, David Zilber

Book Larder

$45.00

Fermentation is a magical collaboration between people and bacteria. This book illuminates the natural history of fermentation as a process and concept, covering practices used in cultures around the world with many practical benefits, as well as scientific and mythological understandings, and cutting-edge experimentation.The Studies in Nature series offers close observations, passionate research, and natural...

Fermentation : A Natural History

Sandor Ellix Katz

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$18.00

The tastiest way to boost wellbeing, this book is a seasonal guide to fermentation and rewilding your microbiome, with around 100 delicious recipes to make throughout the year, all focusing on maximising flavour. The magic of fermentation has a transformative effect on body and mind by increasing diversity on all...

The Fermentation Year : Everyday techniques and recipes to rewild your microbiome

Rachel de Thample

Book Larder

$27.99

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,...

Fiery Ferments : 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis, and Condiments

Kirsten K. Shockey and Christopher Shockey

Book Larder

$25.99

Ever since Sandor Katz reintroduced us to the world of preserving with his best-selling tome The Art of Fermentation, the Western world has reacquainted itself with this ancient art form that has sustained populations for centuries.The Fermentation Deck takes us back to basics with 50 of the world’s most popular and flavorful...

The Fermentation Deck : 50 recipes for a cultured life

Caroline Griffiths

Book Larder

$24.95

Since the first edition of Fermented Vegetables was published in 2014, enthusiasm for fermentation has bubbled over—in part, because of the ongoing research into the importance of gut health. Unlike other forms of food preservation, fermenting offers the benefit of boosting gut health while introducing unique flavors into ordinary dishes. Kirsten...

Fermented Vegetables, 10th Anniversary Edition : Creative Recipes for Fermenting 72 Vegetables, Fruits, & Herbs in Brined Pickles, Chutneys, Kimchis, Krauts, Pastes & Relishes

Christopher Shockey, Kirsten K. Shockey

Book Larder

$27.99

From James Beard Award winner and New York Times-bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life's work-a cookbook destined to become a modern classic essential for every home chef. "His teachings and writings on fermentation...

Sandor Katz’s Fermentation Journeys (paperback) : Recipes, Techniques, and Traditions from Around the World

Sandor Ellix Katz

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$29.95

A user-friendly, no-fuss introduction to fermentation—exploring its health benefits, global traditions, and delicious possibilities. Includes 25 easy recipes and DIY tips for making kimchi, yogurt, sourdough, tepache, and more at home.For thousands of years, people around the world have been fermenting foods—not just to preserve them, but to unlock hidden...

The Little Book of Fermented Foods : The Funky World Where Food Is Alive and Good Gut Health Thrives

Lynda Balslev

Book Larder

$12.99

Bookplate-signed copies available! Discover the centuries-old practices of Japanese pickling and fermenting, and learn to make delicious preserved vegetables at home.In The Japanese Art of Pickling and Fermenting, preserving expert Yoko Nakazawa shares her lifelong passion of pickling and fermenting ingredients using age-old techniques that have been passed down the generations....

The Japanese Art of Pickling and Fermenting : Preserving vegetables and family traditions

Yoko Nakazawa

Book Larder

$35.00

UK Import. Metric measurements. A playful and accessible guide to fermenting at home.James Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages & Kimchi, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurized - and places them under the...

Of Cabbages and Kimchi A Practical Guide to the World of Fermented Food

James Read

Book Larder

$40.00

The first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of soy sauce, miso, mirin, and so many of the ingredients that underpin Japanese cuisine Koji Alchemy chefs Jeremy Umansky and Rich Shih—collectively considered to be the most...

Koji Alchemy : Rediscovering the Magic of Mold-Based Fermentation

Jeremy Umansky, Rich Shih

Book Larder

$34.95

New 10th Anniversary Edition!“A great guide . . . full of practical information and fascinating lore.”—Sandor Ellix Katz, author of The Art of FermentationA complete, practical, and entertaining guide to using the best ingredients and minimal equipment to create flavorful brews—including wildcrafted meads, bragots, t’ej, grog, honey beers, and more!Ancient societies...

Make Mead Like a Viking 10th Anniversary Edition : Traditional Techniques for Brewing Natural, Wild-Fermented, Honey-Based Wines and Beers

Jereme Zimmerman

Book Larder

$24.95

An indispensable collection of 65 easy-to-follow recipes that you can make from scratch - all packed full of natural ingredients and bursting with flavor.It's no secret that fermented and preserved foods are loved for the bold, layered flavors they produce as well as the benefits they provide to our gut...

Recipes for Pickling & Preserving : 65 traditional recipes

Hamlyn, Francesca Huntingdon

Book Larder

$12.99

UK IMPORT If you are fascinated by fermented dairy products, then this is the book for you. Born in Tabriz, in the Azerbaijan region of Iran, the author provides a Turkic perspective on the food of her heritage, setting it within the Central Asian culture from which these products originated....

Fermented Dairy of Central Asia

Simi Rezai-Ghassemi

Book Larder

$44.00

Covering the fundamentals of the subject and providing information that’s necessary to understanding Japanese cuisine and its cultural context, FLAVOR AND SEASONING: DASHI, UMAMI AND FERMENTED FOOD is the second volume in a definitive new series entitled, “The Japanese Culinary Academy’s Complete Japanese Cuisine.” Created by the renowned Japanese Culinary...

Flavoring and Seasoning : Dashi, Umami, and Fermented Foods

Japanese Culinary Academy, Yoshihiro Murata (Preface by)

Book Larder

$75.00

This Is Not Alcohol is an inspiring collection of 40 recipes for drinks with maximum flavor and zero buzz. Created for fermenters, foodies, tea lovers, and anyone who’s stepped away from alcohol but still craves complex, interesting flavors, this book goes beyond simple substitutes. These drinks aren’t just alcohol replacements –...

This Is Not Alcohol : Teas, Ferments and Mixed Drinks to Make at Home

Imogen Hayes, Christina Trabucco

Book Larder

$29.99

Best-selling authors and fermentation experts Christopher and Kirsten Shockey enter the realm of fermented beverages with this comprehensive guide to making hard cider that features techniques for achieving a wide range of styles and flavors. Best-selling authors and acclaimed fermentation teachers Christopher Shockey and Kirsten K. Shockey turn their expertise...

The Big Book of Cidermaking : Expert Techniques for Fermenting and Flavoring Your Favorite Hard Cider

Christopher Shockey, Kirsten K. Shockey

Book Larder

$29.95

Everything you need to know about the spicy fermented cabbage dish - from classic recipes and crazy combinations, to its health boosting properties and visits to space. Kimchi, the tangy, spicy umami fermented dish beloved by Koreans, has never been more popular across the globe. Whether you're already a kimchi...

The Pocket Kimchi

Book Larder

$9.95

The only book on preserving you'll ever need! A vast and ambitious hardback cookbook featuring over 150 preserving recipes for drinks, condiments, snacks, and sweets. Organized by how long each recipe takes, there is something for all timescales—from quick pickles that are ready that day to methods that take weeks...

Cultured : A Global Guide to Fermenting and Preserving Fruit, Vegetables, Dairy, and Grains, with over 150 recipes

Darra Goldstein, Cortney Burns, Richard Martin

Book Larder

$50.00

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