[GET] Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods - Mary Karlin [epub]

[NonConformer]

Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods

Another great book and covers a wide variety of cultured foods including drinks. - Non Conformer


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.


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

"I have gotten into fermenting foods somewhat recently, making
sauerkrauts, pickling corn, okra, eggplant, hot sauces, etc. I saw this
book referenced in a magazine, and decided to purchase it despite its
having no reviews at that time.

I am glad I did. It is now one of the books I would want to save if my house
catches fire. There are several of those, but this is near the top of the list.

I don't follow recipes; instead, I follow ideas. This book is full of wonderful
ideas. I used ideas from her hot sauce recipes and her mustard recipes
to make a wonderful habanero mustard. I can't wait to try others, such
as bran-fermented vegetables. I'm going to have to work up to some, such
as corned beef that sits at room temp for 24 hours. Every page I turn
to has a nice idea to try.

The only negative I see in the book is that it really needs to be a companion
book to, say, Wild Fermentation or The Art of Fermentation. Those books
explain why fermentation is neither entirely predictable nor exactly repeatable,
and gives mileposts and signs for judging when a fermentation is going right or
astray. And also that the final product can depend on personal preference. This
book, to me, gives the impression that one should follow a very precise
regiment, and is less informative about how individual conditions (or
preferences!) might require adjustments. Likewise, some ingredients and
steps are called for, such as adding whey or blanching, and it is
sometimes not clear why. I understand what these do, but the description
does not say whether something special to the ingredients/procedure
makes them necessary (for safety) or if they are conveniences and
optional.

I think this is a fantastic book and it goes beyond what I have seen elsewhere.
My personal negatives are trivial in comparison to what the author has accomplished"

"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. Many of the recipes are for more involved
dishes but to this reader's mind, some of the greatest little
discoveries were the "simple things" such as different vinegars,
mustards and chutneys that can be combined into so many different
dishes.

Nothing seems left to chance and the reader is given
careful, clear guidance throughout this book just like a kindly uncle
might explain something to a child, yet one absolutely does not feel
patronised along the way. Information is presented in a clear,
matter-of-fact way and it is only after-the-event that one possibly
begins to appreciate just how much knowledge has been ingested. There
are many fine photographs to help focus your attention but sadly not
every recipe is given its own picture and that is a shame in a book of
this kind. Kudos must be given for each recipe having a clear estimation
of time needed for each "stage" of production but a small black mark
must be given for the use of sole U.S. imperial measures - referring to a
conversion table at the end of the book is not enough.

The book is rounded off by a detailed glossary, resource list, bibliography and
an index, although the latter was not present with this review copy but
if it is as detailed as everything else in this book there will be
nothing to worry about. This is one of those books that you might not
necessarily need but it is something that you should strongly consider
if you enjoy cooking or care about what you eat. This could be one of
those great little surprises you never thought you'd want and enjoy!"

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[Captain99]

Thanks NC

No wonder your post are always a pleasure to read LOL
you are either high on magic mushies or pissed as a fart



Cap ;)

[NonConformer]

I think it's impossible to be pissed off when consuming shrooms. lol

[scanvenger]

Thank goodness GE.TT link is still alive! Making another mirror for it...

Code:

http://pc.cd/yO1rtalK