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Synopsis
Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In The Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical.
Part how-to guide, part cookbook, and part reference manual, The Fermentation Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what's happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what's happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity.
The overarching aim of The Fermentation Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible.
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À propos de l?auteur
Gabe Toth is a brewer, distiller, and journalist in northern Colorado. After a ten-year newspaper career, he moved into the craft beer world in 2010 at Santa Fe Brewing Co., subsequently moving between brewing and distilling and earning awards from the GABF, World Beer Cup, ADI and ACSA. He now oversees operations at The Family Jones production distillery.
Toth is a current contributor to Artisan Spirit, Distiller, and The New Brewer magazines. He holds degrees in communications and sociology and brewing and distilling certifications from the Institute of Brewing and Distilling (IBD). He has been applying his fermentation knowledge to home-fermented food and drink since 2005.
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The Fermentation Kitchen: Recipes for the Craft Beer Lover's Pantry
Edité par
Brewers Publications, 2021
ISBN 10 : 1938469712
ISBN 13 : 9781938469718
Ancien ou d'occasion
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Paperback. Etat : Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less 0.75. N° de réf. du vendeur G1938469712I4N00
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The Fermentation Kitchen
Edité par
Brewers Publications, US, 2021
ISBN 10 : 1938469712
ISBN 13 : 9781938469718
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Paperback
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Paperback. Etat : New. Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In The Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical.Part how-to guide, part cookbook, and part reference manual, The Fermentation Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what's happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what's happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity.The overarching aim of The Fermentation Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible. N° de réf. du vendeur LU-9781938469718
Quantité disponible : 4 disponible(s)
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The Fermentation Kitchen
Edité par
Brewers Publications, US, 2021
ISBN 10 : 1938469712
ISBN 13 : 9781938469718
Neuf
Paperback
Vendeur : Rarewaves USA, OSWEGO, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : New. Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In The Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical.Part how-to guide, part cookbook, and part reference manual, The Fermentation Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what's happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what's happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity.The overarching aim of The Fermentation Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible. N° de réf. du vendeur LU-9781938469718
Quantité disponible : 10 disponible(s)
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The Fermentation Kitchen: Recipes for the Craft Beer Lover's Pantry
Edité par
Brewers Publications, 2021
ISBN 10 : 1938469712
ISBN 13 : 9781938469718
Neuf
Couverture souple
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The Fermentation Kitchen
Edité par
Brewers Publications, US, 2021
ISBN 10 : 1938469712
ISBN 13 : 9781938469718
Neuf
Paperback
Vendeur : Rarewaves.com USA, London, LONDO, Royaume-Uni
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : New. Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In The Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical.Part how-to guide, part cookbook, and part reference manual, The Fermentation Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what's happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what's happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity.The overarching aim of The Fermentation Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible. N° de réf. du vendeur LU-9781938469718
Quantité disponible : 4 disponible(s)
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The Fermentation Kitchen
Edité par
Brewers Publications, US, 2021
ISBN 10 : 1938469712
ISBN 13 : 9781938469718
Neuf
Paperback
Vendeur : Rarewaves USA United, OSWEGO, IL, Etats-Unis
Évaluation du vendeur 5 sur 5 étoiles
Paperback. Etat : New. Fermented foods are experiencing a resurgence in popularity due to their bold flavors and purported health benefits. Brewer and distiller Gabe Toth has dedicated 15 years to learning and experimenting with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. In The Fermentation Kitchen, he distills the essential lessons into easy to follow information that is both technical and practical.Part how-to guide, part cookbook, and part reference manual, The Fermentation Kitchen is a wide-ranging introduction to fermentation for brewers, food enthusiasts, and home fermentationists, who want to go beyond just recipes to understand what's happening as their food is transformed. Enough chemistry and microbiology is included to provide a thorough understanding of what's happening during food transformation which, when paired with a focus on methods and recipes to illustrate techniques, will allow the reader to explore fermentation with greater creativity.The overarching aim of The Fermentation Kitchen is to provide readers with the tools they need to improvise and adapt their new knowledge to safely create novel flavors and unique fermented foods that reflect their own creativity, using beer when possible. N° de réf. du vendeur LU-9781938469718
Quantité disponible : 10 disponible(s)
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The Fermentation Kitchen: Recipes for the Craft Beer Lover's Pantry
Edité par
Brewers Publications, 2021
ISBN 10 : 1938469712
ISBN 13 : 9781938469718
Neuf
Couverture souple
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Etat : New. 2021. paperback. . . . . . N° de réf. du vendeur V9781938469718
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The Fermentation Kitchen: Recipes for the Craft Beer Lover?s Pantry
Edité par
Brewers Publications, 2021
ISBN 10 : 1938469712
ISBN 13 : 9781938469718
Neuf
Couverture souple
Vendeur : Kennys Bookstore, Olney, MD, Etats-Unis
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The Fermentation Kitchen: Recipes for the Craft Beer Lover\ s Pantry
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Etat : New. KlappentextPart how-to guide, part cookbook, and part reference manual, The Fermentation Kitchen is a wide-ranging introduction to experimentation with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vi. N° de réf. du vendeur 419924725
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Fermentation Kitchen : Recipes for the Craft Beer Lover?s Pantry
Edité par
Brewers Publications, 2021
ISBN 10 : 1938469712
ISBN 13 : 9781938469718
Neuf
Couverture souple
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