Cheesemaking, Fermented Foods, Kombucha & Vinegar
-
The product is unavailable in the catalog
By Kirsten Shockey & Christopher Shockey
This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs.
Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut.
With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.
-
The product is unavailable in the catalog
Making Vinegar at Home by Frank Romanowski
A concise yet complete guide to making your own vinegar at home.
Presented in a rustic style with illustrations; this book goes over alcoholic fermentation, acetic acid fermentation, acid testing, and includes a variety of recipes.
-
The product is unavailable in the catalog
One Hour Dairy Free Cheese - Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses—Using Nuts, Seeds, and Vegetables.
-
The product is unavailable in the catalog
“This is the one go-to resource for all things kombucha.”
— Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s Bizarre Foodsby Hannah Crum & Alex LaGory. Foreword by Sandor Ellix Katz
-
The product is unavailable in the catalog
Brighten your meals with the tasty tang of homemade vinegar. Chef Bill Collins shows you how to make your own vinegars, including wine, apple cider, malt, white, and rice vinegars, and then flavor them with herbs for exactly the taste you want. You’ll also learn how to use your custom-made vinegars in everything from a basic Italian salad dressing to Asian coleslaw, sweet potato salad, caponata, sauerbraten, caprese sliders, pickles, chutneys, and even chocolate chip cookies.
Written by Bill Collins
2014
Storey Publishing