The Big Book of Kombucha

Filename: the-big-book-of-kombucha.pdf
ISBN: 9781612124353
Release Date: 2016-03-17
Number of pages: 400
Author: Hannah Crum
Publisher: Storey Publishing

Download and read online The Big Book of Kombucha in PDF and EPUB Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!). “This is the one go-to resource for all things kombucha.” — Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s Bizarre Foods


The Big Book of Kombucha

Filename: the-big-book-of-kombucha.pdf
ISBN: 9781612124339
Release Date: 2016-03-01
Number of pages: 400
Author: Hannah Crum
Publisher: Storey Publishing

Download and read online The Big Book of Kombucha in PDF and EPUB The Kombucha Book includes everything enthusiastic kombucha lovers want to know: the health benefits, history, homebrewing, and cooking with kombucha. The homebrewing section, the real meat of the book, includes a detailed look at the brewing process, from setting up a friendly environment for fermentation to a close appraisal of Continuous Brewing versus Batch Brewing. This section also presents 100 ingredients and 300 combinations for flavoring kombucha.


The Big Book of Kombucha

Filename: the-big-book-of-kombucha.pdf
ISBN: 1612124348
Release Date: 2016-03-08
Number of pages: 400
Author: Hannah Crum
Publisher: Storey Publishing

Download and read online The Big Book of Kombucha in PDF and EPUB The Big Book of Kombucha includes everything enthusiastic kombucha lovers want to know about health benefits, history, homebrewing, and cooking with kombucha. The homebrewing section, the real meat of the book, includes a detailed look at the brewing process, from setting up a friendly environment for fermentation to a close appraisal of Continuous Brewing versus Batch Brewing. This section also presents 100 ingredients and 286 combinations for flavoring kombucha.


Kombucha Revolution

Filename: kombucha-revolution.pdf
ISBN: 9781607745990
Release Date: 2014-06-03
Number of pages: 160
Author: Stephen Lee
Publisher: Ten Speed Press

Download and read online Kombucha Revolution in PDF and EPUB This guide from the founder of Kombucha Wonder Drink demystifies the process of brewing kombucha at home and offers recipes for using it in infusions, smoothies, cocktails, and more. The Wonder Drink Kombucha—a fizzy, fermented tea-based beverage packed with probiotics, vitamins, and enzymes—has home brewers salivating. And who better to guide you through the brewing process than a tea guru with more than forty years of experience under his belt? Stephen Lee, cofounder of Tazo Tea and Stash Tea, turned his attention to fermented tea and founded Kombucha Wonder Drink in 2001. In Kombucha Revolution, Lee reveals the secrets to brewing the perfect batch of kombucha and caring for your very own SCOBY (Symbiotic Culture of Bacteria and Yeast). He also shares his favorite recipes—plus contributions from brewers, bartenders, and chefs like “Kombucha Mamma” Hannah Crum and Wildwood’s Dustin Clark—for infusing your brew with fruits, herbs, and spices, and incorporating it into juices, smoothies, sauces, snacks, sweets, and cocktails. With recipes for Lavender–Green Tea Kombucha, Cranberry Bitters Cocktails, Kombucha Vinegar, Green Smoothies, Kombucha Lime Ceviche, and Kombucha Pear Sorbet, mixing this healthful brew into your everyday lifestyle has never been so revolutionary.


True Brews

Filename: true-brews.pdf
ISBN: 9781607743392
Release Date: 2013-05-14
Number of pages: 192
Author: Emma Christensen
Publisher: Ten Speed Press

Download and read online True Brews in PDF and EPUB This accessible home-brew guide for alcoholic and non-alcoholic fermented drinks, from Apartment Therapy: The Kitchn's Emma Christensen, offers a wide range of simple yet enticing recipes for Root Beer, Honey Green Tea Kombucha, Pear Cider, Gluten-Free Sorghum Ale, Blueberry-Lavender Mead, Gin Sake, Plum Wine, and more. You can make naturally fermented sodas, tend batches of kombucha, and brew your own beer in the smallest apartment kitchen with little more equipment than a soup pot, a plastic bucket, and a long-handled spoon. All you need is the know-how. That’s where Emma Christensen comes in, distilling a wide variety of projects—from mead to kefir to sake—to their simplest forms, making the process fun and accessible for homebrewers. All fifty-plus recipes in True Brews stem from the same basic techniques and core equipment, so it’s easy for you to experiment with your favorite flavors and add-ins once you grasp the fundamentals. Covering a tantalizing range of recipes, including Coconut Water Kefir, Root Beer, Honey–Green Tea Kombucha, Pear Cider, Gluten-Free Pale Ale, Chai-Spiced Mead, Cloudy Cherry Sake, and Plum Wine, these fresh beverages make impressive homemade offerings for hostess gifts, happy hours, and thirsty friends alike.


The Big Book of Brewing

Filename: the-big-book-of-brewing.pdf
ISBN: 1854862359
Release Date: 2004
Number of pages: 254
Author: Dave Line
Publisher:

Download and read online The Big Book of Brewing in PDF and EPUB This is a book for any really enthusiastic and ambitious home brewer - the person who wants to brew high quality, 'true' beers using real hops and grains, rather than by using more easily-handled kits and powdered or liquid malt extracts.


Kombucha

Filename: kombucha.pdf
ISBN: 1583335315
Release Date: 2013
Number of pages: 196
Author: Eric Childs
Publisher: Avery

Download and read online Kombucha in PDF and EPUB A complete guide to the popular fermented tea shares background scientific and cultural facts as well as recipes and recommendations for its use as a probiotic supplement in foods, cocktails and beauty products. Original. 40,000 first printing.


The Art of Fermentation

Filename: the-art-of-fermentation.pdf
ISBN: 9781603582865
Release Date: 2012
Number of pages: 498
Author: Sandor Ellix Katz
Publisher: Chelsea Green Publishing

Download and read online The Art of Fermentation in PDF and EPUB Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home fermentation ever published. Sandor Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners. While Katz expertly contextualizes fermentation in terms of biological and cultural evolution, health and nutrition, and even economics, this is primarily a compendium of practical information--how the processes work; parameters for safety; techniques for effective preservation; troubleshooting; and more. With two-color illustrations and extended resources, this book provides essential wisdom for cooks, homesteaders, farmers, gleaners, foragers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation, and part of the roots of culture itself. Readers will find detailed information on fermenting vegetables; sugars into alcohol (meads, wines, and ciders); sour tonic beverages; milk; grains and starchy tubers; beers (and other grain-based alcoholic beverages); beans; seeds; nuts; fish; meat; and eggs, as well as growing mold cultures, using fermentation in agriculture, art, and energy production, and considerations for commercial enterprises. Sandor Katz has introduced what will undoubtedly remain a classic in food literature, and is the first--and only--of its kind.


The Essential Book of Fermentation

Filename: the-essential-book-of-fermentation.pdf
ISBN: 9781101609071
Release Date: 2013-07-02
Number of pages: 320
Author: Jeff Cox
Publisher: Penguin

Download and read online The Essential Book of Fermentation in PDF and EPUB The country’s leading expert on organic food delivers the ultimate guide to the new culinary health movement—feasting on fermented probiotics, from artisanal cheese to kimchi. In his extensive career as a bestselling cookbook author and TV garden-show host, Jeff Cox has always been keenly aware of the microbiology that helps his garden flourish. He has long known that microbes keep our bodies healthy as they ferment food, releasing their nutritional power and creating essential vitamins and enzymes. In The Essential Book of Fermentation, Cox shares a bounty of recipes for nourishing the internal “garden.” Simplifying the art and science of fermentation, Cox offers a primer on the body’s microbial ecosystem, complemented by scrumptious recipes, and easy-to-follow pickling and canning techniques. Basics such as bread and yogurt help readers progress to wine, cheese, and a host of international delicacies, including kim chi and chow chow. Inspiring and innovative, The Essential Book of Fermentation serves up great taste along with great health on every page.


Real Food Fermentation

Filename: real-food-fermentation.pdf
ISBN: 9781592537846
Release Date: 2012-07-01
Number of pages: 176
Author: Alex Lewin
Publisher: Quarry

Download and read online Real Food Fermentation in PDF and EPUB Fermentation is one of the earliest forms of natural food preservation, and without it, our beloved vegetables, fruits, grains, and milk would be heaps of moldy abundance after the harvest. Learn how to turn simple ingredients into health goldmines such as kimchi, sauerkraut, kefir, kombucha, and more in this flavorful book. Author and health strategist Alex Lewin empowers you with the tools, techniques, instructions, and delicious recipes to make all fermented foods at home in this essential book for your culinary library. Inside, you’ll find recipes for making coleslaws, preserved lemons, ceviche, vinegars, yogurt, and more. The science, art, and craft of fermenting foods are also explained in meaningful detail. Learn how to choose and prepare only the best, freshest ingredients for all your kitchen fermenting projects with Real Food Fermentation.


The Art of Natural Cheesemaking

Filename: the-art-of-natural-cheesemaking.pdf
ISBN: 9781603585798
Release Date: 2015-06-30
Number of pages: 320
Author: David Asher
Publisher: Chelsea Green Publishing

Download and read online The Art of Natural Cheesemaking in PDF and EPUB Including more than 35 step-by-step recipes from the Black Sheep School of Cheesemaking Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its lambic ales, and pickling its wild fermentation, standard Western cheesemaking practice today is decidedly unnatural. In The Art of Natural Cheesemaking, David Asher practices and preaches a traditional, but increasingly countercultural, way of making cheese—one that is natural and intuitive, grounded in ecological principles and biological science. This book encourages home and small-scale commercial cheesemakers to take a different approach by showing them: • How to source good milk, including raw milk; • How to keep their own bacterial starter cultures and fungal ripening cultures; • How make their own rennet—and how to make good cheese without it; • How to avoid the use of plastic equipment and chemical additives; and • How to use appropriate technologies. Introductory chapters explore and explain the basic elements of cheese: milk, cultures, rennet, salt, tools, and the cheese cave. The fourteen chapters that follow each examine a particular class of cheese, from kefir and paneer to washed-rind and alpine styles, offering specific recipes and handling advice. The techniques presented are direct and thorough, fully illustrated with hand-drawn diagrams and triptych photos that show the transformation of cheeses in a comparative and dynamic fashion. The Art of Natural Cheesemaking is the first cheesemaking book to take a political stance against Big Dairy and to criticize both standard industrial and artisanal cheesemaking practices. It promotes the use of ethical animal rennet and protests the use of laboratory-grown freeze-dried cultures. It also explores how GMO technology is creeping into our cheese and the steps we can take to stop it. This book sounds a clarion call to cheesemakers to adopt more natural, sustainable practices. It may well change the way we look at cheese, and how we make it ourselves.


Fermented Vegetables

Filename: fermented-vegetables.pdf
ISBN: 9781612124261
Release Date: 2014-10-17
Number of pages: 376
Author: Kirsten K. Shockey
Publisher: Storey Publishing

Download and read online Fermented Vegetables in PDF and EPUB Even beginners can make their own fermented foods! This easy-to-follow comprehensive guide presents more than 120 recipes for fermenting 64 different vegetables and herbs. Learn the basics of making kimchi, sauerkraut, and pickles, and then refine your technique as you expand your repertoire to include curried golden beets, pickled green coriander, and carrot kraut. With a variety of creative and healthy recipes, many of which can be made in batches as small as one pint, you’ll enjoy this fun and delicious way to preserve and eat your vegetables.


The Compleat Meadmaker

Filename: the-compleat-meadmaker.pdf
ISBN: 9780984075669
Release Date: 2003-06-09
Number of pages: 346
Author: Ken Schramm
Publisher: Brewers Publications

Download and read online The Compleat Meadmaker in PDF and EPUB As one of the most ancient of human beverages, mead arose in part because it was easy to make. Today’s hobbyists rediscover the simplicity of making mead while reveling in the range of flavors that can result. In The Compleat Meadmaker, veteran beverage hobbyist and meadmaker, Ken Schramm, introduces the novice to the wonders of mead. With easy-to-follow procedures and simple recipes, he shows how you can quickly and painlessly make your own mead at home. In later chapters he introduces flavorful variations on the basic theme that lead to meads flavored with spice, fruits, grapes and even malt.


Cultured Food for Health

Filename: cultured-food-for-health.pdf
ISBN: 9781401947897
Release Date: 2015-11-03
Number of pages: 248
Author: Donna Schwenk
Publisher: Hay House, Inc

Download and read online Cultured Food for Health in PDF and EPUB If you’re having digestive problems or feeling sick and rundown—or if you simply want to feel better and have more energy—this is the book for you. In Cultured Food for Health, Donna Schwenk opens your eyes to the amazing healing potential of cultured foods. Focusing on the notion that all disease begins in the gut—a claim made by Hippocrates, the father of medicine, more than 2000 years ago—she brings together cutting-edge research, firsthand accounts from her online community, and her personal healing story to highlight the links between an imbalanced microbiome and a host of ailments, including high blood pressure, allergies, depression, autism, IBS, and so many more. Then she puts the power in your hands, teaching you how to bring three potent probiotic foods—kefir, kombucha, and cultured vegetables—into your diet. Following the advice in these pages, along with her 21-day program, you can easily (and deliciously!) flood your system with billions of good bacteria, which will balance your body and allow it to heal naturally. In this book, you’ll find:Step-by-step instructions on how to make basic kefir, kombucha, and cultured vegetablesMore than 100 tasty, easy-to-make recipes, from smoothies to desserts, that feature probiotic foodsA three-week program with day-by-day instructions on gathering supplies and ingredients, and making and eating cultured foodsHelpful answers to some of the most frequently asked questions about culturingHints and tips about how to easily incorporate cultured foods into your lifeExciting information on the probiotic-enhancing properties of prebiotic foods, such as apples, broccoli, onions, squash, brussels sprouts, and honey Cultured Food for Health takes the fear out of fermentation so you can heal your gut and experience the energy, health, and vitality that are available when your body is working as it’s meant to. So join Donna today, and learn to love the food that loves you back!


The Fresh Egg Cookbook

Filename: the-fresh-egg-cookbook.pdf
ISBN: 9781603427876
Release Date: 2012-03-01
Number of pages: 192
Author: Jennifer Trainer Thompson
Publisher: Storey Publishing

Download and read online The Fresh Egg Cookbook in PDF and EPUB Fresh eggs offer great nutrition and unbeatable flavor. Whether you’re collecting eggs from a backyard coop or buying them from local farms, Jennifer Trainer Thompson has 101 delicious recipes to help you make the most of them. With unique twists on breakfast classics like French toast, eggs Florentine, and huevos rancheros, as well as tips for using your eggs in smoothies, mayonnaise, and carbonara sauce, you’ll be enjoying the healthy and delicious joys of fresh eggs in an amazingly versatile range of dishes.