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Description Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods by Mary Karlin Ten Speed Press | August 2013 | ISBN-10: 1607744384 | ePUB | 221 pages | 21.4 mb http://www.amazon.com/Mastering-Fermentation-Recipes-Cooking-Fermented/dp/1607744384 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. About the Author  Mary Karlin is a passionate cook, cooking teacher, cookbook author, and freelance food writer. She was a founding staff member, currently a visiting chef- instructor, at the award-winning Ramekins Culinary School in Sonoma, CA, where she has taught wood-fired cooking, cheese making, and Mediterranean-themed cooking classes for over ten years. Mary is also a regular chef-instructor at The Fork at Point Reyes Farmstead Cheese, and The Cheese School of San Francisco, as well as other prominent culinary venues around the United States. She teaches an online course: Artisan Cheese Making: Chevre, Mozzarella, and Cheddar. Mary's acclaimed books, Wood-Fired Cooking (2009), and Artisan Cheese Making at Home, (2011) are published by Ten Speed Press. Her third book, Mastering Fermentation, will also be published by Ten Speed Press August 27, 2013. When not traveling to teach, Mary splits her time between Northern California and Arizona where she makes cheese, ferments other foods, and cooks at her wood-fired oven. CONTENTS Introduction CHAPTER 1 Fermentation Basics CHAPTER 2 Equipment, Ingredients, and Troubleshooting CHAPTER 3 Fermented Fruits and Vegetables CHAPTER 4 Legumes, Nuts, Seeds, and Aromatics CHAPTER 5 Fermented Dairy CHAPTER 6 Fermented Grains, Breads, and Flatbreads CHAPTER 7 Cured Meats and Fish CHAPTER 8 Fermented Beverages CHAPTER 9 Cooking with Fermented Foods Acknowledgments Glossary Resources Bibliography About the Author Measurement Conversion Charts Index Related Torrents
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-chef of 30 years