{"title":"Fermentation, Pickling, Canning, \u0026 Putting Food By","description":"\u003cp\u003eFor Mason Jars and Canning Supplies, \u003ca href=\"https:\/\/havenherbs.com\/collections\/mason-jars-and-accoutrements?_pos=1\u0026amp;_psq=mason\u0026amp;_ss=e\u0026amp;_v=1.0\" target=\"_blank\" rel=\"noopener\"\u003eclick here\u003c\/a\u003e.\u003cbr\u003eFor books on food preservation, \u003ca href=\"https:\/\/havenherbs.com\/search?q=book+food+preservation\u0026amp;options%5Bprefix%5D=last\" target=\"_blank\" rel=\"noopener\"\u003eclick here\u003c\/a\u003e.\u003cbr\u003eFor fermentation tools, \u003ca href=\"https:\/\/havenherbs.com\/search?q=fermentation\u0026amp;_pos=1\u0026amp;_psq=fermen\u0026amp;_ss=e\u0026amp;_v=1.0\" target=\"_blank\" rel=\"noopener\"\u003eclick here\u003c\/a\u003e.\u003c\/p\u003e","products":[{"product_id":"fermentation-weight-5-ceramic","title":"Fermentation Weight 5\" Ceramic","description":"\u003cp\u003eCeramic Fermentation Weights for Pickling and Fermenting.\u003c\/p\u003e\n\u003cp\u003eEach two-piece weight measures approx. 5\" diameter. 375+ g\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eWhen you need something heavy and round that will weigh down your homemade ferments, these ceramic pickle weights will be the perfect thing! Designed with a hole in the center to let the bubbles escape, and high-fired to resist absorbing liquids. Decorative pyramid design.\u003c\/p\u003e\n\u003cp\u003eUnglazed. Dishwasher safe, and food safe (of course!).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eHey, you. We're committed to giving you the best stuff out there, and sometimes that means we find other cool people making awesome things. It's like we're the best matchmakers for your self-care routine.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eThis product is from one of those super rad, small businesses that we’ve vetted and love. But since they're the experts, they'll be shipping it directly to you.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eSo, don't be shocked when this little gem arrives in its own separate package, all by its lonesome. It's just a special delivery from a friend of the family!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"siennaceramics","offers":[{"title":"Default Title","offer_id":45112171462817,"sku":"sku-42747592507642","price":15.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/il_fullxfull.1575398226_l5ju_40293b5e-e755-422b-8508-e73a12b1d8c1.jpg?v=1757468064"},{"product_id":"3-fermentation-weights-mix-mason-jar-weights-set","title":"3 Fermentation Weights Mix","description":"\u003cp\u003eCeramic Fermentation Weights for Pickling and Fermenting.\u003c\/p\u003e\n\u003cp\u003eThe perfect set for beginners, or anyone who has a variety of jars!\u003c\/p\u003e\n\u003cp\u003eSet Includes:\u003cbr\u003e1 - two-piece weight measures 3.75\" diameter\u003cbr\u003e1 - Wide-Mouth Mason Jar Weight 2.65\" diameter\u003cbr\u003e1 - Regular-Mouth Mason Jar Weight 2.25\" diameter\u003c\/p\u003e\n\u003cp\u003eWhen you need something heavy and round that will weigh down your homemade ferments, these ceramic pickle weights will be the perfect thing! Designed with a hole in the center to let the bubbles escape, and high-fired to resist absorbing liquids. Decorative pyramid design.\u003c\/p\u003e\n\u003cp\u003eUnglazed. Dishwasher safe, and food safe (of course!).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eHey, you. We're committed to giving you the best stuff out there, and sometimes that means we find other cool people making awesome things. It's like we're the best matchmakers for your self-care routine.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eThis product is from one of those super rad, small businesses that we’ve vetted and love. But since they're the experts, they'll be shipping it directly to you.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eSo, don't be shocked when this little gem arrives in its own separate package, all by its lonesome. It's just a special delivery from a friend of the family!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"siennaceramics","offers":[{"title":"Default Title","offer_id":45112171430049,"sku":"sku-42747592442106","price":28.5,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/il_fullxfull.1987165852_5orj_d0ae7b87-c304-4244-a42b-00308f3dc5d2.jpg?v=1757468065"},{"product_id":"fermentation-weights-3-75-diameter-ceramic-weight-for-2-quart-jars","title":"Fermentation Weights for Quart Jars","description":"\u003cp\u003eCeramic Fermentation Weights for Pickling and Fermenting.\u003c\/p\u003e\n\u003cp\u003eChoose from three different sizes. Standard size two-piece weight measures 3.75\" diameter. 9.5 cm. this size will fit inside a two-quart mason jar, or in the neck of a larger glass jar.\u003c\/p\u003e\n\u003cp\u003eWhen you need something heavy and round that will weigh down your homemade ferments, these ceramic pickle weights will be the perfect thing! Designed with a hole in the center to let the bubbles escape, and high-fired to resist absorbing liquids. Decorative pyramid design.\u003c\/p\u003e\n\u003cp\u003eUnglazed. Dishwasher safe, and food safe (of course!).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eHey, you. We're committed to giving you the best stuff out there, and sometimes that means we find other cool people making awesome things. It's like we're the best matchmakers for your self-care routine.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eThis product is from one of those super rad, small businesses that we’ve vetted and love. But since they're the experts, they'll be shipping it directly to you.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eSo, don't be shocked when this little gem arrives in its own separate package, all by its lonesome. It's just a special delivery from a friend of the family!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"siennaceramics","offers":[{"title":"Default Title","offer_id":45112171659425,"sku":"sku-42747593916666","price":14.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/il_fullxfull.1551523527_ahj0_4aeb0e8b-74c0-4be9-b4c4-202f0b7bd02e.jpg?v=1757468065"},{"product_id":"fermentation-weights-set-2-mason-jar-weights","title":"Fermentation Weights Set","description":"\u003cp\u003eHandmade Ceramic Fermentation Weights for Pickling and Fermenting. Set of Two.\u003c\/p\u003e\n\u003cp\u003eEach set includes two weights.\u003c\/p\u003e\n\u003cp\u003eWhen you need something heavy and round that will weigh down your homemade ferments, these little pickle weights will be the perfect thing! Designed with a hole in the center to let the bubbles escape, and high-fired to resist absorbing liquids. Decorative pyramid design.\u003c\/p\u003e\n\u003cp\u003eUnglazed. Dishwasher safe, and food safe (of course!).\u003c\/p\u003e\n\u003cp\u003eSmall = 2\" diameter\u003cbr\u003eMedium = 2.25\" diameter\u003cbr\u003eLarge = 2.65\" diameter (wide-mouth)\u003cbr\u003e\u003c\/p\u003e\n\u003cp\u003eSmall and medium will fit inside a standard-sized canning jar. Large will fit inside a wide-mouth jar.\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eHey, you. We're committed to giving you the best stuff out there, and sometimes that means we find other cool people making awesome things. It's like we're the best matchmakers for your self-care routine.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eThis product is from one of those super rad, small businesses that we’ve vetted and love. But since they're the experts, they'll be shipping it directly to you.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eSo, don't be shocked when this little gem arrives in its own separate package, all by its lonesome. It's just a special delivery from a friend of the family!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"siennaceramics","offers":[{"title":"Wide-Mouth - 2.65\"","offer_id":45112171561121,"sku":"sku-42734979875066","price":16.0,"currency_code":"USD","in_stock":false},{"title":"Regular-Mouth - 2.25\"","offer_id":45112171593889,"sku":"sku-42734979907834","price":16.0,"currency_code":"USD","in_stock":true},{"title":"Small - 2\"","offer_id":45112171626657,"sku":"sku-42734979940602","price":16.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/il_fullxfull.1845028315_c2aa.jpg?v=1757468065"},{"product_id":"3-or-3-25-ceramic-fermentation-weight-pickling-weight-for-fido-or-weck-jars-mason-jar-weight","title":"3\" or 3.25\" Ceramic Fermentation Weight - Pickling Weight for Fido or Weck Jars","description":"\u003cp\u003eCeramic Fermentation Weights for Pickling and Fermenting. \u003cbr\u003eMason jar weights for Fido jars or Weck jars.\u003c\/p\u003e\n\u003cp\u003eListing is for one weight: choose 3\" or 3.25\" diameter.\u003c\/p\u003e\n\u003cp\u003eWhen you need something heavy and round that will weigh down your homemade ferments, this ceramic pickle weight will be the perfect thing! Designed with a hole in the center to let the bubbles escape, and high-fired to resist absorbing liquids. Decorative pyramid design.\u003c\/p\u003e\n\u003cp\u003eUnglazed. Dishwasher safe, and food safe (of course!).\u003c\/p\u003e\n\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eHey, you. We're committed to giving you the best stuff out there, and sometimes that means we find other cool people making awesome things. It's like we're the best matchmakers for your self-care routine.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eThis product is from one of those super rad, small businesses that we’ve vetted and love. But since they're the experts, they'll be shipping it directly to you.\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cspan style=\"color: rgb(255, 128, 0);\"\u003e\u003cem\u003e\u003cstrong\u003eSo, don't be shocked when this little gem arrives in its own separate package, all by its lonesome. It's just a special delivery from a friend of the family!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"siennaceramics","offers":[{"title":"3","offer_id":45112171495585,"sku":"sku-42747592605946","price":12.5,"currency_code":"USD","in_stock":true},{"title":"3.25","offer_id":45112171528353,"sku":"sku-42747592638714","price":12.5,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/il_fullxfull.1315233301_l08c_1fee5c3d-c8d5-49b9-aa9d-5da9098ee768.jpg?v=1757468065"},{"product_id":"complete-book-of-home-preserving-400-delicious-and-creative-recipes-for-today-paperback","title":"Complete Book of Home Preserving: 400 Delicious and Creative Recipes for Today - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJudi Kingry\u003c\/b\u003e (Editor), \u003cb\u003eLauren Devine\u003c\/b\u003e (Editor), \u003cb\u003eSarah Page\u003c\/b\u003e (Editor)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eFrom the experts at Ball(R), the updated bible in home canning and preserving.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e The bestselling \u003ci\u003eBall(R) Complete Book of Home Preserving\u003c\/i\u003e continues to be updated. Changes over the past 20 years have led to new recipes, and larger sections on low sugar, fermentation, and updates on acidulation techniques. Ball(R) Home Canning Products are the gold standard in home preserving supplies, with their trademark jars on display in stores every summer from coast to coast. This companion to their products has sold almost 1.5 million copies, earning its nickname as the \"bible of home preserving.\" The book includes 400 innovative recipes for salsas, savory sauces, pickles, chutneys, relishes and, of course, jams, jellies and fruit spreads. You'll find comprehensive directions on safe canning and preserving methods plus lists of required equipment and utensils. Specific instructions for beginners and expert tips for the experienced home canner make this book a valuable addition to every kitchen library. \u003c\/p\u003e\u003cp\u003e \u003cb\u003eHIGHLIGHTS\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e More than \u003cb\u003e300 changes\u003c\/b\u003e reflecting the Ball(R) brand's commitment to \u003cb\u003econtinuous improvement based on research\u003c\/b\u003e by trusted experts. \u003c\/p\u003e\u003cp\u003e With almost \u003cb\u003e1.5 million copies in print\u003c\/b\u003e, this bible of home preserving has been further improved with updates reflecting the latest trends and best practices for canning and preserving in the industry. \u003c\/p\u003e\u003cp\u003e Includes \u003cb\u003e400 recipes\u003c\/b\u003e and comprehensive directions on safe canning and preserving developed by experts, with results that are better than ever. \u003c\/p\u003e\u003cp\u003e Detailed list of \u003cb\u003erequired equipment and utensils\u003c\/b\u003e for beginners and \u003cb\u003eexpert tips\u003c\/b\u003e for the experienced, all backed by the latest research to ensure safety and efficiency. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Judi Kingry honed her skills and passion for preserving as the Marketing and Consumer Services Manager at Bernardin(R). \u003c\/p\u003e\u003cp\u003e Lauren Devine has experience as a Product Research and Test Kitchen Scientist at Ball(R) Fresh Preserving. \u003c\/p\u003e\u003cp\u003e Sarah Page brings her knowledge and expertise to this updated edition. She has experience as the Culinary Marketing Manager for Ball(R) Fresh Preserving. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 448\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 9.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 15, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778424922273,"sku":"9780778801313","price":31.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/VssVRE7liz9780778801313.webp?v=1781223735"},{"product_id":"the-all-new-ball-book-of-canning-and-preserving-over-350-of-the-best-canned-jammed-pickled-and-preserved-recipes-paperback","title":"The All New Ball Book of Canning and Preserving: Over 350 of the Best Canned, Jammed, Pickled, and Preserved Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBall Home Canning Test Kitchen\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFrom the experts at Jarden Home Brands, makers of Ball canning products, comes the first truly comprehensive canning guide created for today's home cooks. This modern handbook boasts more than 350 of the best recipes ranging from jams and jellies to jerkies, pickles, salsas, and more-including extender recipes to create brand new dishes using your freshly preserved farmer's market finds or vegetable garden bounty. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Organized by technique, \u003ci\u003eThe All New Ball Book of Canning and Preserving\u003c\/i\u003e covers water bath and pressure canning, pickling, fermenting, freezing, dehydrating, and smoking. Straightforward instructions and step-by-step photos ensure success for beginners, while practiced home canners will find more advanced methods and inspiring ingredient twists. \u003cp\u003e\u003c\/p\u003e Thoroughly tested for safety and quality by thermal process engineers at the Fresh Preserving Quality Assurance Lab, recipes range from much-loved classics -- Tart Lemon Jelly, Tomato-Herb Jam, Ploughman's Pickles -- to fresh flavors such as Asian Pear Kimchi, Smoked Maple-Juniper Bacon, and homemade Kombucha. Make the most of your preserves with delicious dishes including Crab Cakes garnished with Eastern Shore Corn Relish and traditional Strawberry-Rhubarb Hand Pies. Special sidebars highlight seasonal fruits and vegetables, while handy charts cover processing times, temperatures, and recipe formulas for fast preparation. \u003cp\u003e\u003c\/p\u003e Lushly illustrated with color photographs, \u003ci\u003eThe All New Ball Book of Canning and Preserving\u003c\/i\u003e is a classic in the making for a new generation of home cooks.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eBall Home Canning Products are the gold standard in home preserving supplies and the trademark jars on display in stores every summer from coast to coast. As a leader in home food preservation, Jarden Home Brands is committed to continuing the tradition started by the Ball brothers and handed down through generations by providing quality products to help Americans preserve garden fresh produce. Join us in continuing our efforts to Preserve America for the next 125 years.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 368\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.1 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 31, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778443698337,"sku":"9780848746780","price":34.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/Q72DwQ0lgL9780848746780.webp?v=1783487777"},{"product_id":"the-art-of-fermentation-new-york-times-bestseller-hardcover","title":"The Art of Fermentation: With Practical Information on Fermenting Vegetables, Fruits, Grains, Milk, Beans, Meats, and More - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Author), \u003cb\u003eMichael Pollan\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eThe most comprehensive guide to do-it-yourself home fermentation ever published, with more than a quarter million copies sold! \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eNamed by \u003ci\u003eThe New York Times \u003c\/i\u003eas one of the 25 most influential cookbooks from the last 100 years, and with a foreword by Michael Pollan \u003cp\u003e\u003c\/p\u003eThe ultimate guide for kraut, kombucha, kimchi, kefir, kvass, mead, wine, cider, pickles and relishes, tempeh, koji, miso, sourdough and so much more! Packed with extensive resources and illustrations, this classic of food literature from fermentation expert Sandor Katz provides extensive wisdom on the concepts and processes behind fermentation. \u003cp\u003e\u003c\/p\u003eReaders will find detailed information on: \u003cbr\u003e\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e- Fermenting vegetables, beans, seeds, nuts, fish, meat, and eggs \u003cbr\u003e- Sugars into alcohol (meads, wines, and ciders) plus beers and other grain-based alcoholic beverages \u003cbr\u003e- Sour tonic beverages, milk, plus grains and starchy tubers \u003cbr\u003e- Growing mold cultures \u003cbr\u003e- Using fermentation in agriculture, art, and energy production \u003cbr\u003e- Considerations for commercial enterprises\u003cb\u003e \u003c\/b\u003e\u003cp\u003e\u003c\/p\u003eWhether you're a first timer making your first batch of sauerkraut or yogurt, or you're an experienced practitioner looking for a deeper understanding and appreciation for food preservation, this compendium provides over 500 pages of practical information on fermentation processes, parameters for safety, techniques for effective preservation, and troubleshooting.\u003cbr\u003e\u003cb\u003e \u003cbr\u003e\"The bible for the D.I.Y set: detailed instructions for how to make your own sauerkraut, beer, yogurt and pretty much everything involving microorganisms.\"--\u003ci\u003eThe New York Times \u003c\/i\u003e\u003cbr\u003e\u003ci\u003e\u003cbr\u003e\u003c\/i\u003e**Winner of the James Beard Foundation Book Award**\u003cbr\u003e\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSandor Ellix Katz\u003c\/b\u003e is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of five books: \u003ci\u003eWild Fermentation\u003c\/i\u003e, \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e, \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e--which won a James Beard Foundation Award in 2013, \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e, and \u003ci\u003eSandor Katz's Fermentation Journeys\u003c\/i\u003e. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. \u003ci\u003eThe New York Times\u003c\/i\u003e calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website: www.wildfermentation.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 528\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.6 x 9.1 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 14, 2012\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e Books for a Better Life (2012)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e IACP Crystal Whisk Award (2013)\u003c\/div\u003e\n                \u003cdiv\u003e\n\u003cstrong\u003eAward:\u003c\/strong\u003e James Beard Foundation Book Awards (2013)\u003c\/div\u003e\n                ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778445664417,"sku":"9781603582865","price":46.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/3GATilUIIF9781603582865.webp?v=1783799375"},{"product_id":"cold-canning-the-easy-way-to-preserve-the-seasons-without-hot-water-processing-a-cookbook-paperback","title":"Cold Canning: The Easy Way to Preserve the Seasons Without Hot Water Processing (a Cookbook) - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eBruce Weinstein\u003c\/b\u003e (Author), \u003cb\u003eMark Scarbrough\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eDiscover this food preservation bible for the modern cook, with a collection of 425 recipes for small-batch jams, jellies, chili crisps, pickles, krauts, kimchis, and more that will safely keep for months to years in your fridge or freezer.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Cold canning is a revolutionary new approach to preserving the best produce of the season, without the headache of traditional canning methods. Whether you're canning for convenience, frugality, or fun, these small-batch recipes are simple to make and can be safely stored for months or even years in your refrigerator or freezer. \u003cp\u003e\u003c\/p\u003e Home cooks will love cold canning because... \u003cul\u003e\n\u003cli\u003e It's \u003ci\u003eeasier\u003c\/i\u003e, requiring no unwieldy tools \u003c\/li\u003e\n\u003cli\u003e It preserves \u003ci\u003efresher flavors \u003c\/i\u003ein the jar \u003c\/li\u003e\n\u003cli\u003e It \u003ci\u003esaves money\u003c\/i\u003e with small batches \u003c\/li\u003e\n\u003cli\u003e It \u003ci\u003esaves time\u003c\/i\u003e with quick setup and cooking \u003c\/li\u003e\n\u003cli\u003e It's \u003ci\u003ehealthier\u003c\/i\u003e because recipes use less sugar and salt \u003c\/li\u003e\n\u003cli\u003e It's completely \u003ci\u003esafe\u003c\/i\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003e \u003cbr\u003e Bestselling authors Bruce Weinstein and Mark Scarbrough are among America's most trusted culinary experts, and here they gather 425 recipes showing how to pickle and preserve the world--from strawberry jam to Sri Lankan lime pickles, from peach-ginger preserves to homemade sambal oelek. With \u003ci\u003eCold Canning\u003c\/i\u003e, it is easier than ever to save a taste of the summer for any time of the year.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eBruce Weinstein \u003c\/b\u003eand \u003cb\u003eMark Scarbrough \u003c\/b\u003eare the authors of the bestselling \u003ci\u003eInstant Pot Bible\u003c\/i\u003e series of cookbooks, among more than thirty-five others. They are the owners of MediaEats, a culinary production company, were nominees for 2011 and 2015 James Beard Awards, won a 2015 IACP Award, and were the longest-serving columnists on WeightWatchers.com, as well as regular contributors to the \u003ci\u003eWashington Post, Eating Well, Fine Cooking, \u003c\/i\u003eand\u003ci\u003e Cooking Light\u003c\/i\u003e. 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This informative and inspiring guide shows you not only how to construct your own root cellar, but how to best use the earth's naturally cool, stable temperature as an energy-saving way to store nearly 100 varieties of perishable fruits and vegetables.\u003ch3\u003eBack Jacket\u003c\/h3\u003e\u003cp\u003eRoot cellaring, as many people remember but only a few people still practice, is a way of using the earth's naturally cool, stable temperature to store perishable fruits and vegetables. Root cellaring, as Mike and Nancy Bubel explain here, is a no-cost, simple, low-technology, energy-saving way to keep the harvest fresh all year long.\u003c\/p\u003e\u003cp\u003e In Root Cellaring, the Bubels tell how to successfully use this natural storage approach. 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Though it's often thought of as an adjunct to a large garden, a root cellar can in fact considerably stretch the resources of a small garden, making it easy to grow late succession crops for storage instead of many rows for canning and freezing. Best of all, root cellars can easily fit anywhere. Not everyone can live in the country, but everyone can benefit from natural cold storage.\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eMike Bubel co-authored the classic best-selling guide\u003ci\u003e Root Cellaring \u003c\/i\u003ewith his wife, Nancy. They were avid gardeners for many years in Philadelphia and then on their farm in Wellsville, Pennsylvania. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eNancy Bubel, co-author of the classic best-selling guide, \u003ci\u003eRoot Cellaring\u003c\/i\u003e, was a gardening columnist for \u003ci\u003eCountry Journal\u003c\/i\u003e magazine and wrote for \u003ci\u003eMother Earth News\u003c\/i\u003e, \u003ci\u003eOrganic Gardening\u003c\/i\u003e, \u003ci\u003eHorticulture\u003c\/i\u003e, \u003ci\u003eFamily Circle\u003c\/i\u003e, \u003ci\u003eWoman\u003c\/i\u003e'\u003ci\u003es Day\u003c\/i\u003e and \u003ci\u003eNew Shelter\u003c\/i\u003e magazines. 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The book begins with in-depth information on water bath canning, the equipment you need, and food safety guidance. Each preserving method is thoroughly explained with beginner-friendly tutorials and step-by-step photographs highlighting key steps. Learn to capture the sweet, ripe flavors of your favorite fruits and vegetables with 100 approachable, versatile recipes for the modern pantry. Packed with simple variation ideas for low-sugar and flavor change-ups, and time-tested tips from the most trusted authority in home canning, this handy guide delivers everything you need to successfully master home canning safely and deliciously.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eBall Home Canning Products are the gold standard in home preserving supplies, and the trademark jars are on display in stores from coast to coast. As the authority in home food preservation, Newell Brands is committed to continuing the tradition started b the Ball brothers by providing quality products to help preserve freshly prepared foods. \u003cbr\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 192\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9.2 x 7.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 04, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778446909601,"sku":"9780848754525","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/Diaf_cMTks9780848754525.webp?v=1783487780"},{"product_id":"sourdough-recipes-for-rustic-fermented-breads-sweets-savories-and-more-hardcover","title":"Sourdough: Recipes for Rustic Fermented Breads, Sweets, Savories, and More - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSarah Owens\u003c\/b\u003e (Author), \u003cb\u003eNgoc Minh Ngo\u003c\/b\u003e (Photographer)\u003c\/p\u003e\u003cp\u003e\u003ci\u003e\u003cb\u003eA James Beard Award Winner for Baking \u0026amp; Desserts\u003c\/b\u003e\u003c\/i\u003e\u003cb\u003e \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eNow celebrating its 10th anniversary, \u003ci\u003eSourdough\u003c\/i\u003e offers 101 luscious recipes using natural, made-from-scratch sourdough starter for more nutritious, tastier results--going well beyond bread into a wide range of other baked goods. \u003cp\u003e\u003c\/p\u003eIn Sarah Owens's pioneering \u003ci\u003eSourdough\u003c\/i\u003e, she demystified using sourdough starter for maximum flavor and easy digestion, showing us just how simple it can be to create a healthy starter from scratch. Moreover, she showed how to use home-grown sourdough starter in dozens of baked goods, including cookies, cakes, scones, flatbreads, tarts, and more--well beyond bread. Ten years later, sourdough is more popular than ever. To celebrate, this refreshed anniversary edition includes an updated introduction and expanded resources section. \u003cp\u003e\u003c\/p\u003eSarah Owens spent years baking conventional baked goods, only to realize she had developed a crippling inability to digest or tolerate their ingredients. Unable to enjoy many of her favorite foods, she knew she must find a health-sustaining alternative. Sarah started experimenting with sourdough leavening, which almost immediately began to heal her gut and inspire her anew in the kitchen. Soon after, she launched an artisan small-batch bakery, and with that, a new way to savor and share nutritious sourdough breads and treats with her Brooklyn community. A botanist and gardener as well as a baker, Sarah accents her recipes with brief natural history notes on the highlighted plants and ingredients. Laced with botanical and cultural notes on grains, fruits and vegetables, herbs, and even weeds, \u003ci\u003eSourdough\u003c\/i\u003e celebrates seasonal abundance alongside the timeless craft of artisan baking.\u003cb\u003e\u003cbr\u003e\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSARAH OWENS is the head steward of the internationally celebrated rose collection and gardens at the Brooklyn Botanic Garden, and the founder of BK17 Bakery, an artisan microbakery in Brooklyn. BK17 specializes in baking with sourdough. Sarah's customers get fresh baked goods delivered through a subscription serving Brooklyn and Manhattan. She has been featured in \u003ci\u003eEdible Manhattan\u003c\/i\u003e, on \u003ci\u003eGardenista, \u003c\/i\u003e and on \u003ci\u003e66 Square Feet\u003c\/i\u003e and has appeared on \u003ci\u003eThe Martha Stewart Show\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 296\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 10.1 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 14, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778446942369,"sku":"9781645474173","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/PHTsTI9eeC9781645474173.webp?v=1781828179"},{"product_id":"fun-with-pickling-learn-the-pickling-process-with-pickling-guide-with-over-100-pickling-recipes-pickling-vegetables-has-never-been-easi-paperback","title":"Fun with Pickling: Learn the Pickling Process with Pickling Guide with over 100 Pickling recipes, Pickling Vegetables has never been easi - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eDaniel Isaccs\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFun with Pickling: The Ultimate Step-by-Step Guide to Pickling, Pickling Vegetables, Pickling Recipes learn how to Pickle then make delicious pickling recipes with this pickling cookbook.\u003cb\u003eLearn Today With This Easy Step-By-Step Guide!\u003c\/b\u003e \u003cb\u003eDo you want a guide on Pickling that not only gives you all of the information but also Pickling recipes? \u003c\/b\u003e \u003cb\u003eDo you want to learn about the Pickling in a style and approach that is suitable for you?\u003c\/b\u003eThis book not only provides information on pickling but also over 100 pickling recipes that you need. Are you ready to Pickle and then inpress your friends and familyIf so, Fun with Pickling: by Daniel Isaccs is \u003ci\u003e THE\u003c\/i\u003e book for you! It covers the most essential information and many recipes to get started.\u003cb\u003eWhat Separates This Book From The Rest?\u003c\/b\u003eWhat separates this book from the rest? The unique way in which you will learn the information and an actionable Pickling Process. Many books leave you more confused than before you picked them up, not this book, it's clear concise and implementable. With Recipes to get you started.We make it our goal to write this book in plain easy to understand English that anyone can understand. Gone are the days of highly technical language. This allows you to quickly implement your Pickling Process.\u003cb\u003eYou Will Learn The Following: \u003c\/b\u003e\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWhat is Pickling\u003c\/li\u003e\n\u003cli\u003eHistory of Pickling\u003c\/li\u003e\n\u003cli\u003eHealth Benefits of Pickling\u003c\/li\u003e\n\u003cli\u003eWhat you need to start pickling\u003c\/li\u003e\n\u003cli\u003eHow to Pickly \u003c\/li\u003e\n\u003cli\u003ePickling vs Fermenting\u003c\/li\u003e\n\u003cli\u003ePickling Recipes\u003c\/li\u003e\n\u003cli\u003eFermented Recipes\u003c\/li\u003e\n\u003cli\u003eKimchi Recipes\u003c\/li\u003e\n\u003cli\u003eAnd much more!\u003c\/li\u003e\n\u003c\/ul\u003eWhether you just want to learn more about the Pickling or already understand it and want extra help Pickling, this book is for you.So don't delay it any longer. Take this opportunity and invest in your self by buying this guide now.You will be shocked by how fast you can Start Pickling and how delicious these recipes are! \u003cb\u003eDon't Delay And Scroll Up To Buy With 1 Click\u003c\/b\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 210\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.44 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 19, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778447007905,"sku":"9781548212223","price":20.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/TXHsr-0OWY9781548212223.webp?v=1783286599"},{"product_id":"the-complete-waterbath-canning-cookbook-for-beginners-and-expert-the-art-of-preserving-and-canning-your-harvest-paperback","title":"The Complete Waterbath Canning Cookbook For Beginners And Expert: The Art Of Preserving And Canning Your Harvest - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRoseline Davidson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eAre you eager to savor the taste of summer fruits and vegetables all year round? Look no further! \"The Complete Waterbath Canning Cookbook\" is your ultimate companion on the journey to mastering the age-old technique of waterbath canning.\u003c\/p\u003e\u003cp\u003eIn this meticulously crafted cookbook, seasoned canning enthusiasts and beginners alike will find a wealth of knowledge and inspiration. From the fundamentals of waterbath canning to a diverse collection of tantalizing recipes, this book is a must-have for anyone seeking to preserve the bounty of the season in jars.\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWhat's Inside: \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 62\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.13 x 11 x 8.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 28, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778447040673,"sku":"9798877737921","price":17.78,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/1B9Pi5miYV9798877737921.webp?v=1782930645"},{"product_id":"foraging-for-beginners-this-book-includes-identifying-mushrooms-in-north-america-identifying-medicinal-plants-in-north-america-identifyi-paperback","title":"Foraging For Beginners: This book includes: Identifying Mushrooms in North America + Identifying Medicinal Plants in North America + Identifying Fruit - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMona Greeny\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eMushroom foraging! Does the term make you feel weak in the knees? Do you get all excited when you see documentaries and YouTube videos of other foragers and wish you could do the same? Does the sight of wild trails fill you with excited anticipation? \u003c\/p\u003e\u003cp\u003eIf the answer to any of these questions is yes, then you have the potential to be an expert mushroom forager.\u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAnd yet, although you have the passion for this exotic yet simple hobby, you probably don't know how and where to start. Are you befuddled with the mind-boggling kinds of mushrooms and even more number of species that experts on mushroom foraging talk about? \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eWell, then you have come to the perfect place. This book is the proverbial \"start at the very beginning; a very good place to start!\" The questions that worry you about mushroom foraging are answered in this book, along with other useful and relevant information.\u003c\/p\u003e\u003cp\u003e- What are mushrooms?\u003c\/p\u003e\u003cp\u003e- What are the myths surrounding mushrooms?\u003c\/p\u003e\u003cp\u003e- What are the different types of mushrooms available?\u003c\/p\u003e\u003cp\u003e- What is their life cycle?\u003c\/p\u003e\u003cp\u003e- What are the best kinds of mushrooms available in North America? How to identify them? What are the distinguishing features of each of them? \u003c\/p\u003e\u003cp\u003e- Where can you find them? How to locate them in specific areas?\u003c\/p\u003e\u003cp\u003e- Are there mushrooms in the world that can kill you? If yes, how to distinguish the toxic ones from the edible ones?\u003c\/p\u003e\u003cp\u003e- Is there a concept of ethical foraging? What are the rules and regulations to be followed for ethical and safe mushroom foraging?\u003c\/p\u003e\u003cp\u003eIf you want answers to these and more questions on mushroom foraging, then get your copy now. You can even get off to a beginner's start by cooking up some wild mushrooms using the simple recipes in this book. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAre you fed up of using modern medicine all the time and facing random side-effects? Are you scared of filling up your body with chemicals? Do you want to go back to nature? Do you want to find a new hobby that will not only help you connect to nature, but will also help you become healthy? If the answer to any of the above questions is yes, then you have chosen the right book. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eForaging is one of the best hobbies as it not only makes you feel happy, but it also provides you with delicious food and helpful medicine. This book contains various tips, guidance, and techniques that will help you identify, harvest, and use various herbs and medicinal plants. This book contains ample information and descriptions that will help you identify some of the most common medicinal plants in North America. \u003c\/p\u003e\u003cp\u003eThe book contains chapters on a variety of topics related to the foraging and identification of medicinal plants in North America. If you follow the instructions and descriptions given in this book closely, you will become a good beginner forager with ease. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eAre you looking for a recreational activity that rewards you with delicious food? Food that you don't even have to pay for? Well, look no further as foraging has become the latest trend food, and outdoor enthusiasts are following along. This book is the ultimate guide to help readers understand the history of foraging and how it fits into modern society today. More importantly, if you're looking to embark on a journey to become a forager yourself, look no further. \u003c\/p\u003e\u003cp\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eSo, grab a backpack, put on your comfy shoes, and take a stroll into the woods to explore what nature has to add to your plate.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 492\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.99 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 04, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778480660641,"sku":"9781955786126","price":49.59,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/vv2uKq2GHQ9781955786126.webp?v=1783621890"},{"product_id":"fermentation-fermentation-for-beginners-fermentation-recipes-rich-in-probiotics-enzymes-vitamins-minerals-learn-to-ferment-foods-now-paperback","title":"Fermentation: Fermentation for Beginners, Fermentation Recipes rich in Probiotics, Enzymes, Vitamins, Minerals - LEARN To Ferment Foods Now - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJulie Eldred\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eAre You Ready To Learn All About Fermentation?Welcome To The Ultimate Guide To Fermentation! * * * Bonus Content Inside - Get My Future Books For FREE * * * You may feel intimidated by the whole fermentation process. But in this book I will show you that fermenting your own vegetables and fruits can be an easy, enjoyable and rewarding experience. You will benefit from eating flavorful food that is also downright healthy. I'll show you why probiotics, enzymes, vitamins, and minerals are superb for your health and much, much more! Here's A Preview Of What You'll Learn...-Guidelines For Fermenting Fantastic Food-The Health Benefits Of Food Fermentation \u0026amp; The Power Of Probiotics-Recipes For Fermented Vegetable Salads That Taste AMAZING-Fermented Fruit Recipes!-Delicious Fermented Beverage Recipes-Fermented Dessert Recipes Including Fruity Kefir Ice Pops \u0026amp; Strawberry Peach Frozen Yogurt-BONUS - Future Books For Free!-And Much, Much, More!\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 38\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.08 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e November 17, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778500649121,"sku":"9781511486316","price":19.47,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/xh30jZBUnt9781511486316.webp?v=1781311292"},{"product_id":"fermentation-as-metaphor-from-the-author-of-the-bestselling-the-art-of-fermentation-hardcover","title":"Fermentation as Metaphor: From the Author of the Bestselling the Art of Fermentation - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eLos Angeles Times\u003c\/i\u003e Best Cookbooks 2020\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eSaveur\u003c\/i\u003e Magazine \"Favorite Cookbook to Gift\"\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003ci\u003eEsquire\u003c\/i\u003e Magazine Best Cookbooks of 2020\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\"The book weaves in reflections on art, religion, culture, music, and more, so even if you're not an epicure, there's something for everyone.\"--\u003ci\u003eMen's Journal\u003cbr\u003e\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003eBestselling author Sandor Katz--an \"unlikely rock star of the American food scene\" (\u003ci\u003eNew York Times\u003c\/i\u003e), with over 500,000 books sold--gets personal about the deeper meanings of fermentation.\u003cbr\u003e\u003c\/b\u003e\u003cbr\u003eIn 2012, Sandor Ellix Katz published \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e, which quickly became the bible for foodies around the world, a runaway bestseller, and a James Beard Book Award winner. Since then his work has gone on to inspire countless professionals and home cooks worldwide, bringing fermentation into the mainstream. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e, stemming from his personal obsession with all things fermented, Katz meditates on his art and work, drawing connections between microbial communities and aspects of human culture: politics, religion, social and cultural movements, art, music, sexuality, identity, and even our individual thoughts and feelings. He informs his arguments with his vast knowledge of the fermentation process, which he describes as a slow, gentle, steady, yet unstoppable force for change. \u003cp\u003e\u003c\/p\u003eThroughout this truly one-of-a-kind book, Katz showcases fifty mesmerizing, original images of otherworldly beings from an unseen universe--images of fermented foods and beverages that he has photographed using both a stereoscope and electron microscope--exalting microbial life from the level of \"germs\" to that of high art. When you see the raw beauty and complexity of microbial structures, Katz says, they will take you \"far from absolute boundaries and rigid categories. They force us to reconceptualize. They make us ferment.\" \u003cp\u003e\u003c\/p\u003e\u003ci\u003eFermentation as Metaphor\u003c\/i\u003e broadens and redefines our relationship with food and fermentation. It's the perfect gift for serious foodies, fans of fermentation, and non-fiction readers alike.\u003cbr\u003e\u003cb\u003e\u003cbr\u003e\"It will reshape how you see the world.\"--\u003ci\u003eEsquire\u003c\/i\u003e\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: \u003ci\u003eWild Fermentation\u003c\/i\u003e, \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e, \u003ci\u003e The Art of Fermentation\u003c\/i\u003e--which won a James Beard Foundation Award in 2013--and \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. \u003ci\u003eThe New York Times\u003c\/i\u003e calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website: www.wildfermentation.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 128\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 8.1 x 8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 01, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778500714657,"sku":"9781645020219","price":32.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/AZjJ51Yzi69781645020219.webp?v=1783510627"},{"product_id":"sacred-and-herbal-healing-beers-the-secrets-of-ancient-fermentation-paperback","title":"Sacred and Herbal Healing Beers: The Secrets of Ancient Fermentation - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStephen Harrod Buhner\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis is the first comprehensive book ever written on the sacred aspects of indigenous, historical psychotropic and herbal healing beers of the world.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 450\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.18 x 8.97 x 6.06 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 18, 1998\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778500812961,"sku":"9780937381663","price":26.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/CySoTjAyw09780937381663.webp?v=1781237435"},{"product_id":"sourdough-fermentation-mini-guide-a-short-guide-to-the-sourdough-fermentation-process-paperback","title":"Sourdough Fermentation Mini Guide: A short guide to the sourdough fermentation process - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eWarwick Quinton\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThis mini guide helps the home baker to get an overview of the sourdough fermentation process, as well as to begin to use Warwick Quinton's own unique sourdough technique. It is based upon the use of a few simple methods, and differs from more general sourdough recipe books because it explains exactly why and how each of these methods can be combined to create professional quality sourdough bread at home, flexibly and simply.Warwick Quinton has been making artisan sourdough breads professionally for almost thirty years, and was one of the original sourdough bakers in Australia. His method is ideally suited to 'sole' baking - that is, bread baked on the sole of the oven. This method removes the need for bread tins, bannetons and other bits and pieces bakers find themselves accumulating. It also relies on the use of a thickened type of sourdough starter, known as a 'desem'. Of course, the method can be applied to the general use of bread tins and bannetons as well, and will yield better results - that is, a better shape of loaf, more rise, and stronger oven 'kick' than you might have already been getting. The guide covers important parts of the sourdough bread making process, including pre-fermentation, proofing and how to keep your starter in good condition. There is information on what different types of flours do in the fermentation process, as well as how to adapt your baking process to suit different seasons of the year - a common issue among home bakers. There is a simple sourdough recipe to get you started, and useful tips on starter storage.This is the first in a series of mini guides which aim to illuminate and expand the detail of the sourdough process, from dough making, through to proofing and retardation, and sole baking. It is suitable for beginners and advanced bakers alike, with an emphasis on the 'why' as well as the 'how to'. Too many books these days are purely concerned with teaching the reader the details of how to do something, rather than providing decent information which will help a keen student to really get their teeth into the subject matter. Warwick's extensive baking experience, both as a professional master baker and dedicated teacher of home bakers, sets this mini guide apart. The information is both practical and insightful. In a nutshell, his writing about sourdough baking helps beginners and advanced bakers to sort the wheat from the chaff.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 48\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.12 x 8 x 5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 09, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778500845729,"sku":"9780648081012","price":15.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/63UqT0xqQG9780648081012.webp?v=1782868016"},{"product_id":"the-pickling-fool-the-best-recipes-for-fermentation-of-fruit-vegetable-eggs-and-meat-paperback","title":"The Pickling Fool: The Best Recipes for Fermentation of Fruit, Vegetable, Eggs, and Meat. - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eR. Nugget Shaw\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eFor centuries the world has been preserving food. Pickling is one of the oldest forms of preservation and is still widely used today. Although most people can only think of \"dill pickles\", pickling can take many different shapes and tastes. In this book, I give out my favorite collected recipes of pickled foods. No food group is left safe with The Pickling Fool around. Whether you are preparing for a holiday meal, have a football game, are planning a party, or just want a great snack to take to your hunting camp, these recipes are sure to add zing to your menu.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 36\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.09 x 9.02 x 5.98 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 17, 2015\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778500878497,"sku":"9781511919814","price":19.13,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/4hOGKrszV49781511919814.webp?v=1783253507"},{"product_id":"fermented-beverages-for-healthy-guts-50-easy-fermentation-recipes-kombucha-and-jun-teas-juices-kefir-lacto-fermented-lemonades-yogurts-sm-paperback","title":"Fermented Beverages for Healthy Guts: 50 Easy Fermentation Recipes - Kombucha and Jun Teas - Juices - Kefir - Lacto-Fermented Lemonades - Yogurts - Sm - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eLouise Davidson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eWelcome to the wonderful world of fermented drinks! If you're looking for a fun and delicious way to improve your health, you've come to the right place!\u003c\/b\u003e\u003cbr\u003eIn this book, you will find In these pages, you will discover: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eWhat home fermentation works and how to brew different types of fermented beverages at home.\u003c\/li\u003e\n\u003cli\u003eThe health benefits of fermented beverages.\u003c\/li\u003e\n\u003cli\u003eHow to get started making your own delicious fermented drinks with a step-by-step approach.\u003c\/li\u003e\n\u003cli\u003eMore than 50 recipes for creating ten different types of fermented beverages including: \u003c\/li\u003e\n\u003cli\u003eFermentation Vegetable Juices \u003c\/li\u003e\n\u003cli\u003eKombucha Teas and Jun Teas\u003c\/li\u003e\n\u003cli\u003eWater Kefir and Milk Kefir recipes\u003c\/li\u003e\n\u003cli\u003eLacto-Fermented Lemonades\u003c\/li\u003e\n\u003cli\u003eYogurt and Smoothie recipes\u003c\/li\u003e\n\u003cli\u003eFermented Sodas\u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eThe sections in this book are organized by type of beverage. Each section begins with how-to instructions on brewing the drink and then provides recipes for flavoring the beverage to ensure a tasty experience. \u003cp\u003e\u003c\/p\u003eFermentation can be frustrating. It can be time-consuming, confusing, but more than anything, it is absolutely magnificent once you get the hang of it! Not only is the process of fermenting drinks (and food!) fun, but it also teaches you a great deal about basic chemistry and human health-and it's utterly delicious. \u003cp\u003e\u003c\/p\u003eFermenting drinks do not need to be expensive! In fact, it is very cost-effective to brew all of these beverages at home.\u003cbr\u003e\u003cb\u003eLet's get started! Scroll back up and click the buy button to order your paperback copy now!\u003c\/b\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 118\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.25 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e May 05, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778501009569,"sku":"9781533113658","price":20.48,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/88t8I7Wcq79781533113658.webp?v=1783272289"},{"product_id":"the-noma-guide-to-fermentation-including-koji-kombuchas-shoyus-misos-vinegars-garums-lacto-ferments-and-black-fruits-and-vegetables-hardcover","title":"The Noma Guide to Fermentation: Including Koji, Kombuchas, Shoyus, Misos, Vinegars, Garums, Lacto-Ferments, and Black Fruits and Vegetables - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eRené Redzepi\u003c\/b\u003e (Author), \u003cb\u003eDavid Zilber\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\u003ci\u003eNew York Times\u003c\/i\u003e Bestseller\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed one of the Best Cookbooks of the Year by the \u003ci\u003eChicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Esquire, GQ, Eater\u003c\/i\u003e, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eNamed one of the Best Cookbooks to Give as Gifts by \u003ci\u003eFood \u0026amp; Wine, Bon Appétit, Esquire, Field \u0026amp; Stream, New York Magazine's The Strategist, The Daily Beast, Eater, Vogue, Business Insider, GQ, Epicurious\u003c\/i\u003e, and more\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"An indispensable manual for home cooks and pro chefs.\" --\u003ci\u003eWired\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eAt 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. \u003cp\u003e\u003c\/p\u003e Now René Redzepi, chef and co-owner of Noma, and David Zilber, the chef who runs the restaurant's acclaimed fermentation lab, share never-before-revealed techniques to creating Noma's extensive pantry of ferments. And they do so with a book conceived specifically to share their knowledge and techniques with home cooks. With more than 500 step-by-step photographs and illustrations, and with every recipe approachably written and meticulously tested, \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e takes readers far beyond the typical kimchi and sauerkraut to include koji, kombuchas, shoyus, misos, lacto-ferments, vinegars, garums, and black fruits and vegetables. And--perhaps even more important--it shows how to use these game-changing pantry ingredients in more than 100 original recipes. \u003cp\u003e\u003c\/p\u003e Fermentation is already building as the most significant new direction in food (and health). With \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e, it's about to be taken to a whole new level.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eRené Redzepi\u003c\/b\u003e is the chef and co-owner of Noma in Copenhagen, four times recognized as the world's best by the World's 50 Best Restaurants. Redzepi has twice appeared on the cover of \u003ci\u003eTime\u003c\/i\u003e magazine (and been named one of \u003ci\u003eTime'\u003c\/i\u003es 100 Most Influential People in the World); been featured in publications from the \u003ci\u003eNew York Times\u003c\/i\u003e to \u003ci\u003eWired\u003c\/i\u003e; and been profiled in two feature-length documentaries and countless national and international media outlets. His first book, \u003ci\u003eNoma: Time and Place in Nordic Cuisine\u003c\/i\u003e, was an IACP and James Beard Award winner. He is also the author of \u003ci\u003eA Work in Progress\u003c\/i\u003e. He lives with his wife, Nadine Levy Redzepi, and their three children. Find him on Instagram @reneredzepinoma and @nomacph. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eDavid Zilber\u003c\/b\u003e is a chef and photographer who hails from Toronto, Canada. He has cooked from coast to coast across North America, most notably as a sous-chef at Hawksworth Restaurant in Vancouver. He has worked at Noma since 2014 and has served as director of its fermentation lab since 2016. He enjoys Jamaican patties and quantum physics. Find him on Instagram @david_zilber.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 456\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.6 x 10.1 x 7.8 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 16, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778501075105,"sku":"9781579657185","price":52.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/s8S43uMkX69781579657185.webp?v=1781323474"},{"product_id":"basic-fermentation-a-do-it-yourself-guide-to-cultural-manipulation-a-do-it-yourself-guide-to-cultural-manipulation-hardcover","title":"Basic Fermentation: A Do-It-Yourself Guide to Cultural Manipulation - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA classic beginner's guide to fermenting just about anything.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eAt last, a new edition of fermentation guru Sandor Katz's first published work, including all new, step-by-step photography. A great introduction to fermenting foods at home, whether you're looking to expand your kitchen repertoire into exciting new flavors or seeking to make affordable, natural, probiotic food to heal your guts and soothe your soul. Includes clear, straightforward instructions to get you started making anything fermentable, from bread to cheese to yogurt to kimchi to miso to injera to honey wine. Who knew making tasty, healthy, interesting food could be so simple?\u003cbr\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSandor Ellix Katz is a self-taught fermentation experimentalist. He wrote Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Chelsea Green, 2003)--which Newsweek called \"the fermenting bible\"--in order to share the fermentation wisdom he had learned and demystify the process of home fermentation. Since the book's publication, Katz has taught hundreds of fermentation workshops across North America and beyond, taking on a role he describes as a \"fermentation revivalist.\" Now, in The Art of Fermentation, with a decade more experience behind him, he offers readers the unique opportunity to hear countless stories about fermentation practices. Answering thousands of troubleshooting questions, he's sharing a more in-depth exploration of the topic. Katz is also the author of The Revolution Will Not Be Microwaved: Inside America's Underground Food Movements (Chelsea Green, 2006).\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 128\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 6.9 x 5.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e July 12, 2017\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778501173409,"sku":"9781621068723","price":21.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/BTTmw8Ue2I9781621068723.webp?v=1783303139"},{"product_id":"fermentation-and-thyroid-health-anxious-bloated-sluggish-get-relief-with-over-20-fermented-food-recipes-to-help-heal-your-thyroid-paperback","title":"Fermentation and Thyroid Health: Anxious? Bloated? Sluggish? Get Relief with Over 20 Fermented Food Recipes to Help Heal Your Thyroid - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eCarrie Lawrence\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eContains Over 20 Delicious Fermented Foods Recipes That You Will LoveRelieve Your Thyroid Symptoms with Fermented Foods Today!\u003cb\u003eGet this Amazon Kindle Book Today for ONLY $5.99!\u003c\/b\u003eAre you always feeling bloated and sluggish? Has your anxiety got the better of you? Are you taking thyroid medication but it's not working? Do you try and try to lose weight, but you can't? Or are you stressed all the time? Depressed? Do you just feel like you're always behind on things you want to accomplish because you have low energy? Are you looking for natural remedies because conventional medicine has caused you problems or worse symptoms?Welcome to the second book in my series about healing your thyroid. In the first book, we looked at essential oils that you can use to help heal your thyroid and how they work. In this book, we are going in a different direction; fermented foods. All types of pickled or fermented foods can help; they feed probiotics, or healthy bacteria, to your digestive system, as well as digestive enzymes and native yeasts, to help your body to digest what you eat. All of these contribute directly to healthy gut flora and that, in turn, leads to a healthy thyroid. How? Because many of the foods that you eat now contain goitrogens, which do not do your thyroid any good at all, but pickling can neutralize or, at least, reduce these sufficiently that they do not contribute towards a goiter or an enlarged thyroid.What I intend to do in this book is tell you how your thyroid works before talking about food - that incudes goitrogens, dairy and fermented foods. I will then explain how to ferment your foods and providing you with some useful recipes. \u003cb\u003eReady to help your thyroid heal and make a step toward your full potential? Then download this book today and let's get pickling!\u003c\/b\u003eSee What You Will Learn And How To Cope And Heal Your Symptoms With Fermentation...\u003c\/p\u003e\u003cul\u003e\n\u003cli\u003eHow Does Your Thyroid Work?\u003c\/li\u003e\n\u003cli\u003eFermented Foods and the Thyroid\u003c\/li\u003e\n\u003cli\u003eGoitrogens and Thyroid Health\u003c\/li\u003e\n\u003cli\u003eRaw Dairy Products vs. Conventional\u003c\/li\u003e\n\u003cli\u003eHow to Make Your Own Fermented Foods\u003c\/li\u003e\n\u003cli\u003eOver 20 Fermented Food Recipes\u003c\/li\u003e\n\u003cli\u003eAnd So Much More!\u003c\/li\u003e\n\u003c\/ul\u003e\u003cb\u003eDownload your book Today!\u003c\/b\u003eAct Now and Get Your Copy for ONLY $5.99!\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 70\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.17 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e June 05, 2018\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778501206177,"sku":"9781983082535","price":15.08,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/w_MUuk33Dk9781983082535.webp?v=1783420075"},{"product_id":"koji-alchemy-rediscovering-the-magic-of-mold-based-fermentation-soy-sauce-miso-sake-mirin-amazake-charcuterie-hardcover","title":"Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation (Soy Sauce, Miso, Sake, Mirin, Amazake, Charcuterie) - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJeremy Umansky\u003c\/b\u003e (Author), \u003cb\u003eRich Shih\u003c\/b\u003e (Author), \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"This book is remarkable.\"--David Zilber, co-author of The Noma Guide to Fermentation \u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eJames Beard Foundation Book Award Finalist for Reference and Scholarship \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"The perfect next step.\"--NPR's \"Science Friday\" \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003eThis is the first book devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind the delicious, umami flavors of Japanese cuisine\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eKoji Alchemy\u003c\/i\u003e chefs Jeremy Umansky and Rich Shih--collectively considered to be the most practical, experienced, generous educators on the culinary power of this unique ingredient--deliver a comprehensive look at modern koji use around the world. Using it to rapidly age charcuterie, cheese, and other ferments, they take the magic of koji to the next level, revolutionizing the creation of fermented foods and flavor profiles for both professional and home cooks. \u003cp\u003e\u003c\/p\u003e\u003ci\u003eKoji Alchemy\u003c\/i\u003e includes: \u003cp\u003e\u003c\/p\u003e- A foreword by best-selling author Sandor Katz (\u003ci\u003eThe Art of Fermentation\u003c\/i\u003e) \u003cbr\u003e- Cutting-edge techniques on koji growing and curing \u003cbr\u003e- Information on equipment and setting up your kitchen \u003cbr\u003e- More than 35 recipes for sauces, pastes, ferments, and alcohol, including stand-outs like Popcorn Koji, Roasted Entire Squash Miso, Korean Makgeolli, Amazake Rye Bread, and more \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Koji Alchemy is empowering and does much to open the door to further creativity and innovation. . . . I can't wait to see and taste the next wave of koji experimentation it inspires.\" --Sandor Katz \u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Next level fermentation fodder.\"--The Boston Globe\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eJeremy Umansky\u003c\/b\u003e is a chef\/owner of Larder: A Curated Delicatessen \u0026amp; Bakery in Cleveland, Ohio, nominated by the James Beard Foundation as the Best New Restaurant in America in 2019. He has been featured in numerous publications like \u003ci\u003eBon Appetit\u003c\/i\u003e and \u003ci\u003eSaveur\u003c\/i\u003e and was named \"The Deli Prophet\" by \u003ci\u003eFood \u0026amp; Wine\u003c\/i\u003e in the March 2019 Makers Issue. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003eRich Shih\u003c\/b\u003e is one of the leading culinary explorers of koji and miso in the United States and an in-demand food preservation consultant. He is also the Exhibit Engineer for the Museum of Food and Drink (MOFAD) based in New York City. Find out more on his blog at OurCookQuest.com. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eSandor Ellix Katz\u003c\/b\u003e is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of five books: \u003ci\u003eWild Fermentation\u003c\/i\u003e, \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e, \u003ci\u003eThe Art of Fermentation, Fermentation as Metaphor\u003c\/i\u003e, and \u003ci\u003eSandor Katz's Fermentation Journeys\u003c\/i\u003e. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. The New York Times calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website: www.wildfermentation.com.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.2 x 9.1 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 20, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778501238945,"sku":"9781603588683","price":41.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/ImWuBlK_kl9781603588683.webp?v=1783463718"},{"product_id":"the-art-of-fermentation-the-guide-to-an-in-depth-exploration-of-essential-concepts-and-processes-with-recipes-paperback","title":"The Art of Fermentation: The Guide To An In-Depth Exploration of Essential Concepts and Processes With Recipes - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eScott Wilson\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThе word \"fеrmеntаtіоn\" hаѕ undеrgоnе mаnу сhаngеѕ іn mеаnіng durіng the past hundrеd years. Aссоrdіng tо thе dеrіvаtіоn оf thе term, іt signifies mеrеlу a gеntlе bubblіng оr bоіlіng condition. Thе term wаѕ first аррlіеd when thе оnlу known reaction оf thіѕ kіnd wаѕ thе рrоduсtіоn оf wіnе, thе bubblіng, of course, bеіng caused by the рrоduсtіоn оf саrbоn dіоxіdе. It wаѕ nоt untіl Gay-Lussac ѕtudіеd thе сhеmісаl aspects of the рrосеѕѕ thаt the meaning was changed tо ѕіgnіfу thе breakdown of ѕugаr іntо еthаnоl and carbon dіоxіdе (316). It wаѕ Pаѕtеur, hоwеvеr, whо mаrkеd the bіrth оf сhеmісаl mісrоbіоlоgу wіth his аѕѕосіаtіоn of mісrоbеѕ wіth fermentation іn 1857. Hе uѕеd thе tеrmѕ \"сеll\" and \"ferment\" іntеrсhаngеаblу in rеfеrrіng tо the mісrоbе. Thе tеrm \"fеrmеntаtіоn\" thus bесаmе аѕѕосіаtеd wіth thе idea оf сеllѕ, gаѕ production, аnd thе рrоduсtіоn оf organic bурrоduсtѕ. The еvоlutіоn оf gas аnd thе presence оf whоlе сеllѕ wеrе іnvаlіdаtеd as сrіtеrіа for dеfіnіng fermentation when it was dіѕсоvеrеd thаt іn ѕоmе fеrmеntаtіоnѕ, ѕuсh аѕ the рrоduсtіоn оf lасtіс acid, nо gаѕ іѕ lіbеrаtеd. Mоrеоvеr, оthеr fеrmеntаtіоn рrосеѕѕеѕ соuld be оbtаіnеd with сеll-frее еxtrасtѕ іndісаtіng thаt thе whоlе сеll may not bе nесеѕѕаrу. Thе роѕіtіоn wаѕ furthеr соmрlісаtеd bу thе discovery thаt thе ancient рrосеѕѕ оf vіnеgаr production, gеnеrаllу referred tо аѕ acetic acid fеrmеntаtіоn, whісh yielded considerable ԛuаntіtіеѕ оf organic byproducts, wаѕ a ѕtrісtlу аеrоbіс рrосеѕѕ. Fermentation clearly nееdеd tо be redefined. Although саrbоhуdrаtеѕ аrе оftеn regarded аѕ essential mаtеrіаlѕ fоr fеrmеntаtіоnѕ, оrgаnіс acids (including аmіnо асіdѕ) and proteins, fаtѕ, and оthеr organic compounds are fermentable ѕubѕtrаtеѕ fоr selected mісrооrgаnіѕmѕ. It wаѕ ѕооn rеаlіzеd thаt thеѕе ѕubѕtаnсеѕ рlау a dual rоlе аѕ a source оf fооd and as a ѕоurсе оf еnеrgу for thе mісrооrgаnіѕmѕ (375). Thе еnеrgу рrоduсеd bу total combustion (оxіdаtіоn) оf thе ѕubѕtаnсе іn a саlоrіmеtеr is іtѕ роtеntіаl energy. Thе nearest аррrоасh tо соmрlеtе оxіdаtіоn bіоlоgісаllу occurs with асіdіс oxidations, whісh, wіth gluсоѕе, уіеld саrbоn dioxide аnd wаtеr and result in thе lіbеrаtіоn оf a considerable quantity оf еnеrgу. Under anaerobic соndіtіоnѕ, оnlу a frа\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 54\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.11 x 8.5 x 5.51 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 02, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778501304481,"sku":"9798682146147","price":23.18,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/hgfPiAXVL9798682146147.webp?v=1783551910"},{"product_id":"sandor-katzs-fermentation-journeys-recipes-techniques-and-traditions-from-around-the-world-hardcover","title":"Sandor Katz's Fermentation Journeys: Recipes, Techniques, and Traditions from Around the World - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eA FERMENTATION COOKBOOK FOR EVERY HOME CHEF: The James Beard Award winner and \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author of \u003ci\u003eThe Art of Fermentation \u003c\/i\u003etravels the globe to celebrate the fermenting recipes, processes, and traditions that inspire him.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Sandor's life of curiosity-filled travel and exploration elicits a sense of wonder as tastes, sights, and smells leap off the pages to ignite your imagination.\" --David Zilber, co-author of \u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003eFor the past two decades, fermentation expert and bestselling author Sandor Katz has traveled the world, both teaching and learning about the many fascinating and delicious techniques for fermenting foods. Wherever he's gone, he has gleaned valuable insights into the cultures and traditions of local and indigenous peoples, whether they make familiar ferments like sauerkraut or less common preparations like natto and koji. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eSandor Katz's Fermentation Journeys\u003c\/i\u003e, Katz takes readers along with him to revisit these special places, people, and foods. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eThis cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: \u003c\/b\u003e\u003cbr\u003e- Detailed descriptions of traditional fermentation techniques\u003cbr\u003e- Celebrating local customs and ceremonies that surround particular ferments\u003cbr\u003e- Profiles of the farmers, business owners, and experimenters Katz has met on his journeys \u003cp\u003e\u003c\/p\u003e\u003cb\u003eIt contains over 60 recipes for global ferments, including: \u003c\/b\u003e\u003cbr\u003e\u003ci\u003e- Chicha de jora\u003c\/i\u003e (Ecuador)\u003cbr\u003e- Misa Ono's \u003ci\u003eShio-koji\u003c\/i\u003e, or salt koji (Japan)\u003cbr\u003e\u003ci\u003e- Doubanjiang\u003c\/i\u003e (China)\u003cbr\u003e\u003ci\u003e- Efo riro\u003c\/i\u003e spinach stew (Nigeria)\u003cbr\u003e- Whole sour cabbages (Croatia)\u003cbr\u003e\u003ci\u003e- Chucula\u003c\/i\u003e hot chocolate (Colombia) \u003cp\u003e\u003c\/p\u003e\u003ci\u003eSandor Katz's Fermentation Journeys\u003c\/i\u003e reminds us that the magical power of fermentation belongs to everyone, everywhere. Perfect for adventurous foodies, armchair travelers, and fermentation fanatics who have followed Katz's work through the years--from \u003ci\u003eWild Fermentation\u003c\/i\u003e to \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e to \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e--this book reflects the enduring passion and accumulated wisdom of this unique man, who is arguably the world's most experienced and respected advocate of all things fermented. \u003cp\u003e\u003c\/p\u003e\u003cb\u003e\"Katz's teachings and writings on fermentation have changed lives around the world.\" --BBC\u003c\/b\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eSandor Ellix Katz is a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: \u003ci\u003eWild Fermentation\u003c\/i\u003e, \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e, \u003ci\u003e The Art of Fermentation\u003c\/i\u003e--which won a James Beard Foundation Award in 2013--and \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. \u003ci\u003eThe New York Times\u003c\/i\u003e calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website: www.wildfermentation.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 352\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.1 x 7.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 19, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778501370017,"sku":"9781645020349","price":42.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/BcqZS8JMPq9781645020349.webp?v=1783604444"},{"product_id":"essential-vegetable-fermentation-70-inventive-recipes-to-make-your-own-pickles-kraut-kimchi-and-more-paperback","title":"Essential Vegetable Fermentation: 70 Inventive Recipes to Make Your Own Pickles, Kraut, Kimchi, and More - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKelly McVicker\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eHarness the power of fermentation with this fun (and funky) recipe book\u003c\/b\u003e\u003c\/p\u003e \u003cp\u003eFermentation is a magical process. It acts as a natural preservative, enhances flavors, and turns already healthy veggies into probiotic-rich superfoods. Though undertaking this transformative process in your own home may seem intimidating, \u003ci\u003eEssential Vegetable Fermentation\u003c\/i\u003e has all the practical information you need to make fermentation fun, easy, and incredibly rewarding.\u003c\/p\u003e \u003cp\u003eWith a simple guide to preparing your kitchen and mastering your first ferment, you'll have your glass jars bubbling away in no time. Learn to ferment everything from whole vegetables, krauts, and kimchis, to hot sauces, chutneys, relishes, and more. Clear, easy-to-follow instructions and insightful tips practically guarantee fermentation success. And because the recipes draw on flavors from around the world, you'll always have something new and interesting to try.\u003c\/p\u003e \u003cp\u003e\u003ci\u003eEssential Vegetable Fermentation\u003c\/i\u003e includes: \u003c\/p\u003e \u003cul\u003e \u003cli\u003e\n\u003cb\u003eFermenting 101\u003c\/b\u003e--Learn the history, science, health benefits, and cultural significance of fermented foods around the world.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eIn a pickle\u003c\/b\u003e--Detailed instructions and troubleshooting tips help keep your ferments on track.\u003c\/li\u003e \u003cli\u003e\n\u003cb\u003eMake It a Meal\u003c\/b\u003e--Use the chapter dedicated to cooking with fermentation to help you incorporate your tasty ferments into soups, stews, and more.\u003c\/li\u003e \u003c\/ul\u003e \u003cp\u003eMaster the probiotic process today and enjoy all the vegetables you can ferment!\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKelly McVicker\u003c\/b\u003e is an educator, pickle maker, entrepreneur, and certified Master Food Preserver. As founder of McVicker Pickles, her popular workshops on fermentation, home canning, and other food preservation techniques have helped people discover the joys of preserving their own food safely and deliciously. Kelly lives in San Francisco, along with an abundance of pickled things she expects will come in handy during the next earthquake.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 156\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9.1 x 7.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 24, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778501402785,"sku":"9781646115266","price":23.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/hckKHwMCPk9781646115266.webp?v=1783485604"},{"product_id":"the-good-lfe-cookbook-low-fermentation-eating-for-sibo-gut-health-and-microbiome-balance-hardcover","title":"The Good Lfe Cookbook: Low Fermentation Eating for Sibo, Gut Health, and Microbiome Balance - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKrystyna Houser\u003c\/b\u003e (Author), \u003cb\u003eRobin Berlin\u003c\/b\u003e (Author), \u003cb\u003eMark Pimentel\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eImprove gut health and maintain digestive balance with healthful and delicious recipes for every meal.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003ci\u003eThe Good LFE Cookbook: Low Fermentation Eating for SIBO, Gut Health, and Microbiome Balance\u003c\/i\u003e opens up a new world of eating options for those contending with SIBO, IBS, and other GI-related issues, as well as for readers interested in learning more about how various foods affect digestive health. An estimated 70 million people in the United States are affected by SIBO, IBS, or one of the more than a dozen other diseases linked to digestive health, and fully 74% of Americans say they live with symptoms of digestive discomfort. Your diet has a significant impact on your digestive health and personal microbiome, and choosing which foods to eat can be a frustrating challenge.\u003cbr\u003eArranged by season, the recipes in \u003ci\u003eThe Good LFE Cookbook\u003c\/i\u003e focus on fresh, in-season ingredients to prepare meals for breakfast, lunch, and dinner, along with delicious recipes for appetizers, snacks, and indulgences for whenever that craving strikes. From family favorites like Mac and Cheese, Spaghetti and Turkey Meatballs, and Fish Tacos to more elevated dishes perfect for entertaining like Rosemary Olive Oil Lamb Chops and Branzino Stuffed with Herbs and Lemon, the recipes are a welcome addition to any kitchen, whether you entertain frequently at home or just an everyday cook for your family, or somewhere in-between. Each recipe is accompanied by comprehensive nutritional information developed with gastroenterologists and dietary experts. This book includes a number of handy gut-health tips and culinary hacks throughout.\u003cbr\u003eCreated by an inspired home chef and a registered dietitian, the easy-to-execute recipes draw from more than 20 years of medical research from leading experts in the field of microbiome studies and will help you improve your knowledge of your microbiome and how to maintain digestive balance with every meal.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eKrystyna Houser\u003c\/b\u003e is the founder of Good LFE. A busy mom of three living in Brooklyn, NY. Her journey of Small Intestinal Bacterial Overgrowth (SIBO) diagnosis and treatment took several years and inspired her to create Good LFE, a multifaceted product and lifestyle brand focusing on microbiome health and wellness for those struggling with SIBO and IBS. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e \u003cb\u003eRobin Berlin, RDN\u003c\/b\u003e is an LA-based registered dietitian who employs a personalized approach that balances diet, wellness, lifestyle, and movement. She works with clients around the globe and collaborates with leading physicians with expertise in gastrointestinal issues, cardiology, oncology, and other subspecialties. \u003cp\u003e\u003c\/p\u003e \u003cb\u003eMark Pimentel, MD, FRCP(C)\u003c\/b\u003e is professor of medicine and gastroenterology at Geffen School of Medicine UCLA and associate professor of medicine at Cedars-Sinai, Los Angeles. He is also the executive director of the Medically Associated Science and Technology (MAST) Program at Cedars-Sinai. \u003cp\u003e\u003c\/p\u003e \u003cb\u003eAli Rezaie, MD, MSc\u003c\/b\u003e is the medical director of the GI Motility Program at Cedars-Sinai, Los Angeles, and the director of the GI Motility Fellowship Training Program. He is an associate professor at Cedars-Sinai and an associate clinical professor at UCLA. Dr. Rezaie also serves as the director of Bioinformatics and Biotechnology for the Medically Associated Science and Technology (MAST) Program at Cedars-Sinai.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 240\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.9 x 10.1 x 9.1 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 12, 2022\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778501828769,"sku":"9781572843073","price":47.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/FYLWDMGtwN9781572843073.webp?v=1783598751"},{"product_id":"mastering-fermentation-75-homemade-recipes-for-sustainable-living-hardcover","title":"Mastering Fermentation: 75+ Homemade Recipes for Sustainable Living - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKeith Sarasin\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eMaster the basics and experiment with innovative flavor combinations in this definitive guide to fermentation.\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003eWhether you're seeking the health benefits of fermented foods and drinks or just want to take advantage of seasonal produce all year long, this cookbook takes the stress out of fermentation. \u003cem\u003eMastering\u003c\/em\u003e \u003cem\u003eFermentation\u003c\/em\u003e features over 100 delicious recipes, including fermented fruits, veggies, jams, pickles, kimchi, krauts, kombucha, hot sauces, and more. There is something for everyone, from novices making their first brines to seasoned fermenters hunting for more advanced methods.\u003c\/p\u003e\u003cp\u003eInside you'll find: \u003c\/p\u003e\u003cul\u003e\n\u003cli\u003e100+ delicious, easy-to-follow fermentation recipes\u003c\/li\u003e\n\u003cli\u003eEverything you need to know about the science and building blocks of fermentation\u003c\/li\u003e\n\u003cli\u003eNecessary equipment and tools you'll need to successfully ferment\u003c\/li\u003e\n\u003cli\u003eEssential food safety and preservation tips\u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003eExpand your fermentation repertoire with a variety of bold flavors in \u003cem\u003eMastering Fermentation.\u003c\/em\u003e\u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003eChef Keith Sarasin's love for food was developed at a young age when he would cook for his mother using old cookbooks that were given to him by his grandmother. He began his culinary career at the age of 15, working at a local sub shop washing dishes and making sandwiches. As the years went on he worked his way up through the restaurant ranks, from Sous Chef to Executive Chef. Sarasin was a private chef before founding The Farmers Dinner in 2012.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 208\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10 x 8.2 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 26, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778502582433,"sku":"9781646434213","price":34.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/kvVga3gYDH9781646434213.webp?v=1782909676"},{"product_id":"a-beginners-guide-to-japanese-fermentation-healthy-home-style-recipes-using-shio-koji-amazake-brown-rice-miso-nukazuke-pickles-much-more-hardcover","title":"A Beginner's Guide to Japanese Fermentation: Healthy Home-Style Recipes Using Shio Koji, Amazake, Brown Rice Miso, Nukazuke Pickles \u0026 Much More! - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHiroko Shirasaki\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eJoin the fermentation revolution--Japanese style! \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"The benefits loom large: fermented foods are anti-diabetic, anti-hypertensive, and antioxidant...and are swarming with vitamins.\" --\u003ci\u003eDiscover\u003c\/i\u003e magazine \u003cp\u003e\u003c\/p\u003eThis comprehensive do-it-yourself home fermentation guide centers on the amazing superfoods at the heart of the healthy Japanese diet. Author and fermentation expert Hiroko Shirasaki starts with easy preparations for shio koji, amazake, nukazuke and three types of miso. Then she shows you how to harness the probiotic power of these and other fermented ingredients in scores of delicious home-style recipes. \u003cp\u003e\u003c\/p\u003eSome of these fermented foods you may already know: kimchi, gochujang, mirin. Others--like umeboshi, natto, sake lees, fermented ginger and kastsuobushi--offer new perspectives on the flavorful powers of fermentation. \u003cp\u003e\u003c\/p\u003e\u003cb\u003eThe seasonal menus in this book contain over 95 recipes catering to a broad range of tastes\u003c\/b\u003e: \u003cbr\u003e\u003cul\u003e\n\u003cli\u003e\n\u003cb\u003e\"Easy Nukazuke Pickles\"\u003c\/b\u003e (vegetables cured in a bed of fermented rice bran) offers a completely new way to unleash the power of pickling!\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\"Amazake Fruit Yogurt\"\u003c\/b\u003e makes the perfect probiotic breakfast or snack\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\"Shio Koji (a fermented rice-based marinade) Mushroom Soup\"\u003c\/b\u003e creates a super-nutritious and delightfully delicious twist on a favorite dish\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\"Sea Bream and Clams Steamed in White Miso and Wine\"\u003c\/b\u003e pairs the briny sea with the natural umami of a homemade miso made with soybeans and rice\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\"Root Vegetable Soup with Brown Rice Miso\"\u003c\/b\u003e offers a healthful twist on a classic comfort food\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\"Mixed Sushi with Fermented Ginger\"\u003c\/b\u003e ups the antioxidant ante in a familiar favorite\u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003e\"Amazake Gochujang Bibimbap\"\u003c\/b\u003e brings Korean flavors to a classic lunch box dish\u003c\/li\u003e\n\u003cli\u003eAnd many more! \u003c\/li\u003e\n\u003c\/ul\u003e\u003cbr\u003eLet miraculous microbes work their magic, infusing your daily diet with vitamins and nutrients that promote gut health, reduce hypertension and boost the immune system. The easy recipes in \u003ci\u003eA Beginner's Guide to Japanese Fermentation\u003c\/i\u003e showcase the health benefits and amazing flavors these superfoods have to offer!\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eHiroko Shirasaki\u003c\/b\u003e was born in Tokyo and grew up in Saitama prefecture. After working as an instructor at a cooking school run by the natural food store Inyodo, she started the organic cooking school Shirasaki Chakai. Currently, she holds online cooking classes called Hiroko Shirasaki's Recipe Laboratory. Her books \u003ci\u003eShirasaki Chakai's New Snacks\u003c\/i\u003e and \u003ci\u003eUnskilled Snacks\u003c\/i\u003e won the grand prize in the confectionery category of the Cooking Recipe Book Award two years in a row.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 112\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.63 x 10.08 x 7.48 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 26, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778502910113,"sku":"9784805317471","price":26.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/h3YxHRTCk-9784805317471.webp?v=1782911188"},{"product_id":"the-microbiome-connection-your-guide-to-ibs-sibo-and-low-fermentation-eating-paperback","title":"The Microbiome Connection: Your Guide to Ibs, Sibo, and Low-Fermentation Eating - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eMark Pimentel\u003c\/b\u003e (Author), \u003cb\u003eAli Rezaie\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eAn essential resource to understanding gut health, the microbiome, and their connection to maintain digestive balance through diet--featuring meal planning guides and sample menus--by two leading experts in the field.\u003c\/b\u003e\u003c\/p\u003eOver the last fifteen years, research into the vast inner workings of the \"microbiome\" (the trillions of bacteria harbored in the gut) has led to groundbreaking advances in human health and well-being. Now, two of the leading experts in the field, Dr. Mark Pimentel and Dr. Ali Rezaie at Cedars-Sinai, have teamed up to create The Microbiome Connection, a must-have guide that arms readers with all of the knowledge and resources necessary to understand their microbiome, any symptoms they may be experiencing, and how to navigate symptom relief.An estimated 70 million people in the United States are affected by SIBO, IBS, or one of the more than a dozen other diseases linked to digestive health, and 74% of Americans say they live with symptoms of digestive discomfort. Irritable Bowel Syndrome (IBS)--the most common gastrointestinal condition in the United States--affects millions of people of all ages. Not only do those who suffer from IBS and its similar, sister diagnosis--small intestinal bacterial overgrowth (SIBO)--experience symptoms such as abdominal pain, bloating, and altered bowel habits, they may also avoid participating in activities, social events, or travel for fear of having to constantly disappear to the bathroom or the embarrassment of explaining their discomfort.In \u003ci\u003eThe Microbiome Connection\u003c\/i\u003e, doctors Pimentel and Rezaie provide explanations of what happens to IBS\/SIBO patients from the first diagnosis to the end of treatment; reveal what changes can occur in the body in terms of the underlying physical processes to symptoms that may develop; and share evidence-based management and treatment of those symptoms through dietary changes and drug treatment. Also included are meal plans and sample menus for breakfast, lunch, and dinner, all of which are accompanied by explanations of which foods to eat in moderation and which foods to avoid because they will feed bacteria in the gut and could cause additional symptoms.A must-have resource for anyone who suffers from IBS or SIBO, or who wants to better understand their microbiome, this book will provide readers with the knowledge and resources to live a gut-happy and gut-healthy life.\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eDr. Ali Rezaie, MD, MSc, FRCP(C)\u003c\/b\u003e is the medical director of the GI Motility Program at Cedars-Sinai, Los Angeles. He is an associate professor at Cedars-Sinai and an associate clinical professor at UCLA. He also serves as the director of bioinformatics and biotechnology for the MAST Program at Cedars-Sinai.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 200\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.4 x 8.4 x 5.4 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 26, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778503008417,"sku":"9781572843349","price":25.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/c8vaCmu4b_9781572843349.webp?v=1782943557"},{"product_id":"wild-mead-sour-funky-spontaneous-mead-fermentations-paperback","title":"Wild Mead: Sour, Funky \u0026 Spontaneous Mead Fermentations - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKatie Chambers\u003c\/b\u003e (Editor), \u003cb\u003eDavid Doucette\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eLearn to brew meads using traditional methods as well as with lactic acid bacteria, brettanomyces and wild yeast. Using lactic acid bacteria in mead fermentations results in a tart, sour mead for your family, friends or home-brew club to enjoy. You'll learn how to take an alternative mead fermentation from start to finish. Complicated brewing concepts are broken down so they are easy to understand and digest. It discusses things like how each bacteria provides unique flavors to the mead, and how to harness those characteristics to your benefit, whether you're only using a few strains or creating a house blend of souring bacteria. You'll also learn about handling fermentations in regards to nutrition, pH, aeration, and more. In addition to all the how to information regarding sour mead, it features interviews with several professionals in the mead making industry, and how they handle sour mead ferments. Wild Mead contains over 25 recipes and all the information you need to brew with alternative fermenters. It also includes basic mead making information every aspiring mead maker needs to know. You'll also learn how to formulate your own recipes. This book is a must own for anyone looking to brew sour, funky, or wild meads.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 148\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.32 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 26, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778503041185,"sku":"9798392694273","price":29.28,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/v_LHWF74zL9798392694273.webp?v=1782997608"},{"product_id":"cheese-wine-and-bread-discovering-the-magic-of-fermentation-in-england-italy-and-france-hardcover","title":"Cheese, Wine, and Bread: Discovering the Magic of Fermentation in England, Italy, and France - Hardcover","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eKatie Quinn\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003e\"Open-hearted and buoyant, the book weaves together her hands-on experiences in Europe and introduces us to a rich cast of people who make, sell and care about these traditions.\" --Jenny Linford, author of \u003cem\u003eThe Missing Ingredient\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\u003cp\u003e\u003cstrong\u003eIn this delightful, full-color tour of France, England, and Italy, YouTube star Katie Quinn shares the stories and science behind everyone's fermented favorites--cheese, wine, and bread--along with classic recipes.\u003c\/strong\u003e\u003cbr\u003e\u003cbr\u003eDelicious staples of a great meal, bread, cheese, and wine develop their complex flavors through a process known as fermentation. Katie Quinn spent months as an apprentice with some of Europe's most acclaimed experts to study the art and science of fermentation. Visiting grain fields, vineyards, and dairies, Katie brings the stories and science of these foods to the table, explains the process of each craft, and introduces the people behind them. \u003c\/p\u003e\u003cp\u003eWhat will keep readers glued to the book like a suspense novel is Katie's personal journey as an expat discovering herself abroad; Katie's vulnerability will turn readers into fans, and they'll finish the book feeling like they're her best friends, trusted with her innermost revelations.\u003c\/p\u003e\u003cp\u003eIn England, Katie becomes a cheesemonger at Neal's Yard Dairy, London's preeminent cheese shop--the beginning of a journey that takes her from a goat farm in rural Somerset to a nationwide search for innovating dairy gurus.\u003c\/p\u003e\u003cp\u003eIn Italy, Katie offers an inside look at Italian winemaking with the Comellis at their family-owned vineyard in Northeast Italy and witnesses the diversity of vintners as she makes her way around Italy.\u003c\/p\u003e\u003cp\u003eIn France, Katie meets the reigning queen of bread, Apollonia Poilâne of Paris' famed Poilâne Bakery, apprentices at boulangeries in Paris learning the ins and outs of sourdough, and travels the country to uncover the present and future of French bread.\u003c\/p\u003e\u003cp\u003ePart artisanal survey, part travelogue, and part cookbook, featuring watercolor illustrations and gorgeous photographs, \u003cem\u003eCheese, Wine, and Bread\u003c\/em\u003e is an outstanding gastronomic tour for foodies, cooks, artisans, and armchair travelers alike.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 384\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1.1 x 9.1 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e April 27, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778503729313,"sku":"9780062984531","price":36.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/cOodjEu6-Q9780062984531.webp?v=1783791273"},{"product_id":"wine-fermentation-including-winery-directions-and-information-on-pure-yeast-paperback","title":"Wine Fermentation - Including Winery Directions and Information on Pure Yeast - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eFrederic T. Bioletti\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\"Wine Fermentation\" is a vintage treatise on the production of wine written by F. T. Bioletti, including instructions for wineries and chapters on pure yeast. Frederic Theodore Bioletti (1865 - 1939) was an English-born American vintner. He studied at the University of California, Berkeley from 1889 to 1900, where he worked with prominent soil scientist Professor E.W. Hilgard. His work with Hilgard on the fermentation of wines under different conditions were significant in helping California vintners to refine their wine production practices and improving the resulting wines. Bioletti was the first chair of the Department of Viticulture and Enology and founded the grape breeding program at the University of California Agricultural Experiment Station. Contents include: \"Directions for the Production of Yeast Starters\", \"Natural Starters\", \"Pure Yeast Starters\", \"Directions for Dry Red Wine Fermentation\", \"Sulfiting\", \"Records\", \"Addition of Yeast Starters\", \"Covering\", \"Stirring\", \"Cooling\", etc. This book will appeal to those with an interest in the history and development of winemaking techniques, and it is not to be missed by collectors of vintage winemaking literature. Many vintage books such as this are becoming increasingly scarce and expensive. We are republishing this volume now in an affordable, modern, high-quality edition complete with a specially-commissioned new biography of the author and introduction on winemaking.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 20\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.05 x 8.5 x 5.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e October 08, 2019\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778503827617,"sku":"9781528713351","price":31.46,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/OCCXuidj859781528713351.webp?v=1783791275"},{"product_id":"how-to-distill-a-complete-guide-from-still-design-and-fermentation-through-distilling-and-aging-spirits-paperback","title":"How to Distill: A Complete Guide from Still Design and Fermentation Through Distilling and Aging Spirits - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAaron Hyde\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLearn the surprisingly straightforward process of home distilling with detailed instructions and step-by-step photos.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e Whether you're looking for accessible information on \u003cb\u003ehow to make your first moonshine, gin, bourbon, brandy, or other spirit\u003c\/b\u003e or you're a home distiller who wants to learn more and perfect your craft, \u003ci\u003eHow to Distill\u003c\/i\u003e is the resource you need. \u003cp\u003e\u003c\/p\u003e In this book, certified industry expert and knowledgeable home distiller Aaron Hyde lays out the how and why of all the key processes, starting at the mash and fermentation, through distilling, and ending with additional information on aging and blending spirits. You'll find: \u003cbr\u003e \u003cul\u003e\n\u003cli\u003e\n\u003cb\u003eAn Overview of Distilling and the Process: \u003c\/b\u003eThe fundamentals of distillation, concise distillation theory, still design, distilled products, and ingredients are all covered. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePre-Distillation: \u003c\/b\u003eMove on to learn about the fermentation process, making your own wash from sugar or cereal mashing grain. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eDistilling: \u003c\/b\u003eThe main event! A robust section on distilling covers modern distillation techniques, the distillation process, key decisions during distillation, process control, collection, and further distillation runs. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003ePost-Distillation: \u003c\/b\u003eWork your way through flavor development and control, polishing spirit, the aging process, quality considerations, blending, and packaging considerations. \u003c\/li\u003e\n\u003cli\u003e\n\u003cb\u003eRecipes: \u003c\/b\u003e Whether you're interested in making bourbon whiskey, scotch whisky, gin, rum, or vodka, you'll find an easy-to-follow recipe. \u003c\/li\u003e\n\u003c\/ul\u003e\u003cp\u003e \u003cbr\u003e With reliable, tested processes throughout, this is the new standard for distilling. By the end of the book, you'll understand how to distill an array of different spirits and will have created something you will be proud to drink and share. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eAaron Hyde\u003c\/b\u003e has been home brewing since 1996, and home distilling since 2008. As the owner and operator of Brewstock Homebrew Supply in New Orleans, he sold home distilling products and provided education on the topic. After five years, he moved on to work for Briess Malt \u0026amp; Ingredients, where he was a Sales Manager selling to micro and craft distilleries. He currently works as the International Sales Manager for Bevie, providing high quality equipment and ingredients to home distillers across the globe. In this role, he often consults on still design and development, as well as consumable products such as oak and yeast. Aaron is one of the few people globally that has received their certifications in brewing, malting, and distilling through the Institute of Brewing \u0026amp; Distilling.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 224\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.8 x 9.3 x 7.5 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e December 21, 2021\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778503893153,"sku":"9781558329751","price":35.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/avjCzLIJOA9781558329751.webp?v=1783794825"},{"product_id":"wild-fermentation-the-flavor-nutrition-and-craft-of-live-culture-foods-2nd-edition-paperback","title":"Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eSandor Ellix Katz\u003c\/b\u003e (Author), \u003cb\u003eSally Fallon Morell\u003c\/b\u003e (Foreword by)\u003c\/p\u003e\u003cp\u003e\u003cb\u003e\"Wild Fermentation [has] become a manifesto and how-to manual for a generation of underground food activists.\"--\u003ci\u003eThe New Yorker\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eThe book that started the fermentation revolution, with recipes including kimchi, miso, sauerkraut, pickles, gundruk, kombucha, kvass, sourdough, paneer, yogurt, amazaké, and so much more!\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eSandor Ellix Katz, winner of a James Beard Award and \u003ci\u003eNew York Times\u003c\/i\u003e bestselling author, whom Michael Pollan calls the \"Johnny Appleseed of Fermentation\" returns to his iconic, bestselling book with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution. \u003cp\u003e\u003c\/p\u003eSince its original publication, and aided by Katz's engaging and fervent workshop presentations, \u003ci\u003eWild Fermentation\u003c\/i\u003e has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they've traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz's work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and he has been called \"one of the unlikely rock stars of the American food scene\" by \u003ci\u003eThe New York Times\u003c\/i\u003e. \u003cp\u003e\u003c\/p\u003eThis updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes, including: \u003cp\u003e\u003c\/p\u003e\u003cbr\u003e\u003cul\u003e\n\u003cli\u003eStrawberry Kvass\u003c\/li\u003e\n\u003cli\u003eAfrican Sorghum Beer\u003c\/li\u003e\n\u003cli\u003eInfinite Buckwheat Bread\u003c\/li\u003e\n\u003cli\u003eAnd many more! \u003cp\u003e\u003c\/p\u003e\n\u003c\/li\u003e\n\u003c\/ul\u003eUpdates on original recipes also reflect the author's ever-deepening knowledge of global food traditions. For Katz, his gateway to fermentation was sauerkraut. So open this book to find yours, and start a little food revolution right in your own kitchen! \u003cbr\u003e\u003cb\u003e\u003cbr\u003e\"A solid reference library will take you a long way in the fermentation game. By law (or just about), the first book in it should be the recently revised edition of \u003ci\u003eWild Fermentation\u003c\/i\u003e by Sandor Katz. It provides know-how, recipes, [and] you-can-do-it spunk.\"--\u003ci\u003eWired Magazine\u003c\/i\u003e\u003c\/b\u003e\u003cbr\u003e\u003cb\u003e\u003cbr\u003eMore praise for Sandor Ellix Katz and his books\u003c\/b\u003e \u003cp\u003e\u003c\/p\u003e\"\u003ci\u003eThe Art of Fermentation \u003c\/i\u003eis an extraordinary book, and an impressive work of passion and scholarship.\"--Deborah Madison, author of \u003ci\u003eLocal Flavors\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"The fermenting bible.\"--\u003ci\u003eNewsweek\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003e\"In a country almost clinically obsessed with sterilization Katz reminds us of the forgotten benefits of living in harmony with our microbial relatives.\"--\u003ci\u003eGrist\u003c\/i\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003eSandor Ellix Katz \u003c\/b\u003eis a fermentation revivalist. A self-taught experimentalist who lives in rural Tennessee, his explorations in fermentation developed out of his overlapping interests in cooking, nutrition, and gardening. He is the author of four previous books: \u003ci\u003eWild Fermentation\u003c\/i\u003e, \u003ci\u003eThe Revolution Will Not Be Microwaved\u003c\/i\u003e, \u003ci\u003e The Art of Fermentation\u003c\/i\u003e--which won a James Beard Foundation Award in 2013--and \u003ci\u003eFermentation as Metaphor\u003c\/i\u003e. The hundreds of fermentation workshops he has taught around the world have helped catalyze a broad revival of the fermentation arts. \u003ci\u003eThe New York Times\u003c\/i\u003e calls Sandor \"one of the unlikely rock stars of the American food scene.\" For more information, check out his website: www.wildfermentation.com.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 320\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.7 x 9.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e August 08, 2016\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778503925921,"sku":"9781603586283","price":36.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/COUsXH0-Mj9781603586283.webp?v=1783799376"},{"product_id":"wildcrafted-fermentation-exploring-transforming-and-preserving-the-wild-flavors-of-your-local-terroir-paperback","title":"Wildcrafted Fermentation: Exploring, Transforming, and Preserving the Wild Flavors of Your Local Terroir - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003ePascal Baudar\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003cb\u003eLearn how to make flavorful fermented foods--from wild edibles!--with this fermentation cookbook featuring 100+ plant-based recipes for krauts and kimchis, brines, cheeses, and more. \u003c\/b\u003e\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\"I am in awe of this book\"―Sandor Katz, author of \u003ci\u003eThe Art of Fermentation\u003c\/i\u003e \u003cp\u003e\u003c\/p\u003eOne of the most influential tastemakers of our time invites you on an extraordinary culinary journey into the lacto-fermentation universe of common wild edibles. Used for thousands of years by different cultures all around the world, lacto-fermentation is the easiest, safest, and most delicious way to preserve food. And nature provides all the necessary ingredients: plants, salt, and the beneficial lactic acid bacteria found everywhere. \u003cp\u003e\u003c\/p\u003eIn \u003ci\u003eWildcrafted Fermentation\u003c\/i\u003e, Pascal Baudar describes in detail and through step-by-step color photos how to create rich flavorful ferments: \u003cp\u003e\u003c\/p\u003e- At home\u003cbr\u003e- From the wild plants in your local landscape\u003cbr\u003e- From the cultivated plants in your garden \u003cp\u003e\u003c\/p\u003eFrom sauerkrauts and kimchis to savory pastes, hot sauces, and dehydrated spice blends, Baudar includes more than 100 easy-to-follow, plant-based recipes to inspire even the most jaded palate. The step-by-step photos illustrate foraging, preparation, and fermentation techniques for both wild and cultivated plants that will change your relationship to the edible landscape and give you the confidence to succeed like a pro. \u003cp\u003e\u003c\/p\u003eSo much more than a cookbook, \u003ci\u003eWildcrafted Fermentation\u003c\/i\u003e offers a deeply rewarding way to reconnect with nature through the greens, stems, roots, berries, fruits, and seeds of your local terroir. Adventurous and creative, this cookbook will help you rewild your probiotic palate and \"create a cuisine unique to you and your environment.\"\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003cb\u003ePascal Baudar\u003c\/b\u003e is the author of three previous books: \u003ci\u003eWildcrafted Fermentation\u003c\/i\u003e (2020), \u003ci\u003eThe Wildcrafting Brewer\u003c\/i\u003e (2018), and \u003ci\u003eThe New Wildcrafted Cuisine\u003c\/i\u003e (2016). A self-described \"culinary alchemist,\" he leads classes in traditional food preservation techniques. Through his business, Urban Outdoor Skills, he has introduced thousands of home cooks, celebrity chefs, and foodies to the flavors offered by their wild landscapes. In 2014, Baudar was named one of the most influential local tastemakers by \u003ci\u003eLos Angeles Magazine\u003c\/i\u003e.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 304\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.6 x 9.9 x 6.9 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 19, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778503958689,"sku":"9781603588515","price":36.95,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/jq0ujmGB829781603588515.webp?v=1783463721"},{"product_id":"the-mead-making-bible-a-guide-to-making-your-own-honey-wine-at-home-with-unique-recipes-mastering-the-art-of-fermentation-how-to-set-up-a-meadery-paperback","title":"The Mead Making Bible: A Guide To Making Your Own Honey Wine At Home With Unique Recipes; Mastering The Art Of Fermentation; How To Set Up A Meadery. - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eStanley Tiffany\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003eThe Mead Making Bible is your ultimate companion to crafting the ancient drink of kings. Whether you're a curious novice or a seasoned brewer, this book will guide you through every step, from selecting the finest honey to bottling your very own liquid gold. Uncover the secrets behind mead-making as you master traditional brews and venture into bold, modern twists. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003eWith easy-to-follow techniques, expert tips, and an inspiring collection of recipes, you'll learn how to balance flavors, perfect fermentation, and create meads as rich and diverse as your imagination allows. Discover the alchemy of honey, water, and yeast as you craft everything from light, floral meads to deep, spiced blends that warm the soul. \u003cp\u003e\u003c\/p\u003e\u003cbr\u003eIn THE MEAD MAKING BIBLE, you'll find detailed guide on everything from selecting the best honey to perfecting fermentation techniques. We'll start at the very beginning-what exactly mead is, how it differs from other alcoholic beverages, and why it has such a special place in history. You'll quickly see why mead was once considered the \"nectar of the gods,\" a drink revered by cultures across the world, from the Vikings of Scandinavia to the monks of medieval Europe. And now, you'll have the knowledge to create\u003cbr\u003eyour own mead at home, one that's just as divine. \u003cp\u003e\u003c\/p\u003eHere are few topics that will be found in this book; \u003cp\u003e\u003c\/p\u003e1) THE HISTORY AND CULTURE OF MEAD \u003cp\u003e\u003c\/p\u003e2) TRADITIONAL MEAD RECIPES \u003cp\u003e\u003c\/p\u003e3) FERMENTATION \u003cp\u003e\u003c\/p\u003e4) STARTING A MEADERY AND SCALING UP YOUR MEAD PRODUCTION \u003cp\u003e\u003c\/p\u003e5) AGING AND MATURATION \u003cp\u003e\u003c\/p\u003e6) TROUBLESHOOTING AND REFINING \u003cp\u003e\u003c\/p\u003eAs you explore these pages, you'll discover that making mead is both an art and a science. I'll walk you through the importance of choosing the right honey-whether it's wildflower honey for a light, floral mead or buckwheat honey for a dark, rich flavor. We'll dive into the role of water, often overlooked but essential to creating a clean, balanced mead. You'll get to know yeast like an old friend, understanding which strains will produce a sweet, delicate mead, and which will deliver something bold and high in alcohol. And beyond the basics, we'll experiment with fruits, spices, herbs, and even hops to create meads that are uniquely yours.\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 270\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.57 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e September 08, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778503991457,"sku":"9798338696774","price":28.02,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/szpRcpzzp19798338696774.webp?v=1782738957"},{"product_id":"african-traditions-preserving-through-pickles-and-fermentation-paperback","title":"African Traditions: Preserving through Pickles and Fermentation - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eAndrew Darren Steele\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eIn African Pickles and Fermented Foods, embark on a flavorful journey through the diverse culinary traditions of Africa. This captivating book explores the essential role pickles and fermented foods play in shaping the continent's renowned cuisine. From vibrant and tangy condiments to bold and exotic preserved dishes, experience the rich tapestry of flavors, textures, and aromas that these traditional culinary practices bring to the African table. Discover treasured recipes passed down through generations, unveiling the secrets behind the distinctive taste profiles that have become a fundamental part of African gastronomy. Immerse yourself in the cultural heritage and gastronomic wonders as you uncover the fascinating stories behind each pickled delicacy and fermented creation from different regions. Whether you are a culinary enthusiast or a curious adventurer, African Pickles and Fermented Foods promises a tantalizing exploration of African cuisine that will leave you with a newfound appreciation for these age-old preservation techniques.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 150\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.35 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 28, 2024\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778504122529,"sku":"9798224098637","price":30.24,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/Hhdh5omfQB9798224098637.webp?v=1781812592"},{"product_id":"mouthwatering-sauerkraut-fermentation-made-easy-master-an-ancient-art-of-preservation-grow-your-own-probiotics-supercharge-your-gut-health-paperback","title":"Mouthwatering Sauerkraut Fermentation Made Easy!: Master an Ancient Art of Preservation, Grow Your Own Probiotics, Supercharge Your Gut Health - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eHolly Howe\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eSupercharge Your Gut Health.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e Experience the profound health benefits of fermenting sauerkraut and kimchi -- a time-honored tradition that enriches your diet with vibrant flavors and essential nutrients. \u003ci\u003eMouthwatering Sauerkraut Fermentation Made Easy!\u003c\/i\u003e explores how easily fermented foods can transform your overall well-being by enhancing your gut health. Holly Howe, a Fermentation Educator and cookbook author, provides step-by-step instructions for fermenting your own sauerkraut and kimchi at home. Learn about the essential tools, ingredients, and techniques to create delicious, health-boosting fermented vegetables with 40 easy-to-follow recipes. \u003c\/p\u003e\u003cp\u003e Why Ferment Sauerkraut and Kimchi? \u003c\/p\u003e\u003cul\u003e \u003cli\u003e \u003cb\u003eBoost Gut Health\u003c\/b\u003e Fermented foods like sauerkraut and kimchi are rich in probiotics that help balance gut flora, improve digestion, and enhance nutrient absorption.\u003c\/li\u003e \u003cli\u003e \u003cb\u003eStrengthen Immunity\u003c\/b\u003e The probiotics found in fermented vegetables contribute to a robust immune system.\u003c\/li\u003e \u003cli\u003e \u003cb\u003eSupport Mental Well-being\u003c\/b\u003e Emerging research links gut health with mental health.\u003c\/li\u003e \u003cli\u003e \u003cb\u003eEnhance Flavor and Variety\u003c\/b\u003e Adding homemade sauerkraut and kimchi to your meals introduces unique flavors and textures, enriching your culinary experience and encouraging a diverse diet.\u003c\/li\u003e \u003c\/ul\u003e\u003cp\u003e Unlock the transformative benefits of fermentation and elevate your health with the probiotic power of sauerkraut and kimchi. Discover how these traditional foods can be a flavorful, nutritious part of your wellness journey. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Holly Howe, a.k.a. the Sauerkraut Wizard is a fermentation educator and founder of the MakeSauerkraut website. Holly's family lives on Vancouver Island, in beautiful British Columbia. She has guest recipes in \u003ci\u003eWECK Small-Batch Preserving: Year-Round Recipes for Canning\u003c\/i\u003e, \u003ci\u003eFermenting, Pickling, and More\u003c\/i\u003e by Stephanie Thurow and \u003ci\u003eCowichan Grown: Seasonal Recipes and Local Wisdom\u003c\/i\u003e. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 160\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.5 x 9.9 x 7.3 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e March 20, 2025\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778504384673,"sku":"9780778807339","price":26.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/CiMu5XSymi9780778807339.webp?v=1782761776"},{"product_id":"the-complete-book-of-pickling-250-recipes-for-pickling-fermentation-and-more-paperback","title":"The Complete Book of Pickling: 250 Recipes for Pickling, Fermentation and More - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eJennifer MacKenzie\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e \u003cb\u003eAn updated collection of 250 classic and inventive pickling recipes with a brand-new section on fermentation.\u003c\/b\u003e \u003c\/p\u003e\u003cp\u003e A new edition of an old favorite, \u003ci\u003eThe Complete Book of Pickling\u003c\/i\u003e is full of classic recipes for pickles and chutneys, with inventive twists on old standbys and a brand-new section devoted to fermentation. Fermentation is one of the hottest restaurant and home kitchen trends of the past three years, gaining popularity because it uses natural foods and offers extensive health benefits.\u003c\/p\u003e\u003cp\u003e Pickling is one of the oldest and cheapest methods of preserving foods, and now, with the help of step-by-step techniques, anyone can learn how to capture garden or farmers' market vegetables at their best for year-round enjoyment. The 250 easy, inventive and cost-effective recipes use modern methods and equipment in accordance with food-safety standards. \u003c\/p\u003e\u003cp\u003e Recipes include Kosher Dill Pickles, Pretty Beet and Radish Pickles, White Balsamic and Pepper Pickled Strawberries, Clementine Pear Chutney, Pineapple Lime Tomato Salsa and Smoky Three-Pepper Cucumber Relish. \u003c\/p\u003e\u003ch3\u003eAuthor Biography\u003c\/h3\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003e Jennifer MacKenzie is a professional home economist specializing in recipe development and testing. She is the author or co-author of \u003ci\u003e150 Best Waffle Maker Recipes\u003c\/i\u003e, \u003ci\u003eSous Vide Basics\u003c\/i\u003e, \u003ci\u003eThe Dehydrator Bible\u003c\/i\u003e, \u003ci\u003eThe Complete Trail Food Cookbook\u003c\/i\u003e and \u003ci\u003eThe Complete Root Cellar Book\u003c\/i\u003e. She lives in Lakefield, Ontario. \u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 360\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 1 x 10 x 7 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eIllustrated:\u003c\/strong\u003e Yes\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e January 01, 2020\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778504450209,"sku":"9780778802167","price":31.95,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/UOhjbXmczK9780778802167.webp?v=1783920840"},{"product_id":"alcoholic-fermentation-paperback","title":"Alcoholic Fermentation - Paperback","description":"\u003cdiv\u003e\u003cp style=\"text-align: right;\"\u003e\u003ca href=\"https:\/\/reportcopyrightinfringement.com\/\" target=\"_blank\" rel=\"nofollow\"\u003e\u003cb\u003eReport copyright infringement\u003c\/b\u003e\u003c\/a\u003e\u003c\/p\u003e\u003c\/div\u003e\u003cp\u003eby \u003cb\u003eArthur Harden\u003c\/b\u003e (Author)\u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eThis work has been selected by scholars as being culturally important, and is part of the knowledge base of civilization as we know it.\u003c\/p\u003e\u003cp\u003eThis work is in the \"public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work.\u003c\/p\u003e\u003cp\u003eScholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.\u003c\/p\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eNumber of Pages:\u003c\/strong\u003e 176\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003eDimensions:\u003c\/strong\u003e 0.38 x 9 x 6 IN\u003c\/div\u003e\n            \u003cdiv\u003e\n\u003cstrong\u003ePublication Date:\u003c\/strong\u003e February 13, 2023\u003c\/div\u003e\n            ","brand":"BooksCloud","offers":[{"title":"Default Title","offer_id":45778504482977,"sku":"9788194904090","price":32.9,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/9ppT_qYAbD9788194904090.webp?v=1781779073"},{"product_id":"sourdough-tool-bundle","title":"Sourdough Tool Bundle","description":"\u003cp\u003eEverything you need to get started making delicious bread from scratch at home. 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It's just a special delivery from a friend of the family!\u003c\/strong\u003e\u003c\/em\u003e\u003c\/span\u003e\u003c\/p\u003e","brand":"Mason Jar Lifestyle","offers":[{"title":"Default Title","offer_id":45860598579361,"sku":"SPCL-MJL-FUNNEL","price":9.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0042\/3401\/8927\/files\/mason-jar-lifestyle-stainless-steel-funnel-adapter-regular-wide-mouth-pint-quart-16oz-32oz-sugar-dry-good-lemon-ice-water-main-2_9198b196-dbd7-4c5a-b93a-30720ebe12df.jpg?v=1774615488"},{"product_id":"canning-jar-lifter","title":"Canning Jar Lifter","description":"\u003cp\u003e\u003cstrong\u003eKey Features:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cstrong\u003eSecure Grip:\u003c\/strong\u003e Features non-slip, cushioned handles and a strong, sturdy grip that securely holds jars of various sizes, preventing slips and accidents.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eHigh-Quality Material:\u003c\/strong\u003e Constructed from 430 stainless steel, which is a durable, heat-resistant material that withstands high temperatures.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eErgonomic Design:\u003c\/strong\u003e The comfortable, easy-grip handles reduce hand fatigue and provide a firm grip, making it easy to lift even heavy, filled jars.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eWide Compatibility:\u003c\/strong\u003e Suitable for handling both regular and wide-mouth canning jars, providing versatile use for all your canning needs.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eSafety First:\u003c\/strong\u003e Designed to keep your hands safely away from hot water and steam, reducing the risk of burns and injuries during the canning process.\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eEasy to Clean:\u003c\/strong\u003e The smooth surface and simple design make it easy to clean, ensuring hygiene and ease of maintenance. 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