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Author: Christopher Mark O'Brien Publisher: New Society Publishers ISBN: 1550924966 Category : Business & Economics Languages : en Pages : 289
Book Description
Fermenting Revolution delivers an empowering message about how individuals can change the world through the simple act of having a beer. It is also the first book to view all of the important trends in human history as fundamentally revolving around beer. Globalization pitches the corporate worldview that is essentially selfish, rewarding the few while demeaning the many and devastating nature, against the sustainability movement that calls for cooperation, the protection and celebration of nature and the nurturing of equitable communities. Beer exemplifies the struggle. This book: Traces the path of brewing from a women-led, home-based craft to corporate industry; Describes how craft breweries and home-brewing are forging stronger communities; Explains how corporate mega-breweries are saving the world by pioneering industrial ecology; and Profiles the most inspiring and radical breweries, brewers and beer drinkers that are making the world a better place to live. The return to beer as a way of life is communal, convivial, democratic, healthful, and natural. The American beer renaissance champions ecologically sustainable production, and is helping to create thriving community places. After reading Fermenting Revolution, mere beer drinkers will become "beer activists," ready to fight corporate-rule by simply meeting their neighbors for a pint at the local brewpub -- saving the world one beer at a time.
Author: Christopher Mark O'Brien Publisher: New Society Publishers ISBN: 1550924966 Category : Business & Economics Languages : en Pages : 289
Book Description
Fermenting Revolution delivers an empowering message about how individuals can change the world through the simple act of having a beer. It is also the first book to view all of the important trends in human history as fundamentally revolving around beer. Globalization pitches the corporate worldview that is essentially selfish, rewarding the few while demeaning the many and devastating nature, against the sustainability movement that calls for cooperation, the protection and celebration of nature and the nurturing of equitable communities. Beer exemplifies the struggle. This book: Traces the path of brewing from a women-led, home-based craft to corporate industry; Describes how craft breweries and home-brewing are forging stronger communities; Explains how corporate mega-breweries are saving the world by pioneering industrial ecology; and Profiles the most inspiring and radical breweries, brewers and beer drinkers that are making the world a better place to live. The return to beer as a way of life is communal, convivial, democratic, healthful, and natural. The American beer renaissance champions ecologically sustainable production, and is helping to create thriving community places. After reading Fermenting Revolution, mere beer drinkers will become "beer activists," ready to fight corporate-rule by simply meeting their neighbors for a pint at the local brewpub -- saving the world one beer at a time.
Author: Sandor Ellix Katz Publisher: Chelsea Green Publishing ISBN: 1603586288 Category : Cooking Languages : en Pages : 322
Book Description
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Author: Sandor Ellix Katz Publisher: Chelsea Green Publishing ISBN: 1645020223 Category : Cooking Languages : en Pages : 128
Book Description
Los Angeles Times Best Cookbooks 2020 Saveur Magazine "Favorite Cookbook to Gift" Esquire Magazine Best Cookbooks of 2020 "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."—Men's Journal Bestselling author Sandor Katz—an “unlikely rock star of the American food scene” (New York Times), with over 500,000 books sold—gets personal about the deeper meanings of fermentation. In 2012, Sandor Ellix Katz published The Art of Fermentation, 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. In Fermentation as Metaphor, 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. Throughout 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.” Fermentation as Metaphor 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. "It will reshape how you see the world."—Esquire
Author: Derek Dellinger Publisher: Abrams ISBN: 1468313460 Category : Biography & Autobiography Languages : en Pages : 232
Book Description
In this culinary memoir, “the author hopes his intriguing experiments will open eyes and palates to the culinary and health benefits of fermented foods.” (Kirkus Reviews)
Author: René Redzepi Publisher: Artisan ISBN: 157965889X Category : Cooking Languages : en Pages : 400
Book Description
At 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. 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, The Noma Guide to Fermentation 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. Fermentation is already building as the most significant new direction in food (and health). With The Noma Guide to Fermentation, it’s about to be taken to a whole new level.
Author: Sandor Ellix Katz Publisher: Chelsea Green Publishing ISBN: 1645020347 Category : Cooking Languages : en Pages : 354
Book Description
From James Beard Award winner and New York Times–bestselling author of The Art of Fermentation: the recipes, processes, cultural traditions, and stories from around the globe that inspire Sandor Katz and his life’s work—a cookbook destined to become a modern classic essential for every home chef. "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, chef, fermenter, food scientist, and coauthor of The Noma Guide to Fermentation "Sandor Katz transposes his obsession with one of mankind’s foundational culinary processes into a cookbook-cum-travelogue."—The New York Times “Fascinating and full of delicious stuff. . . . I’m psyched to cook from this book.”—Francis Lam, The Splendid Table For 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. In his latest book, Sandor Katz’s Fermentation Journeys, Katz takes readers along with him to revisit these special places, people, and foods. This cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through: Detailed descriptions of traditional fermentation techniques Celebrating local customs and ceremonies that surround particular ferments Profiles of the farmers, business owners, and experimenters Katz has met on his journeys It contains over 60 recipes for global ferments, including: Chicha de jora (Ecuador) Misa Ono’s Shio-koji, or salt koji (Japan) Doubanjiang (China) Efo riro spinach stew (Nigeria) Whole sour cabbages (Croatia) Chucula hot chocolate (Colombia) Sandor Katz’s Fermentation Journeys 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 Wild Fermentation to The Art of Fermentation to Fermentation as Metaphor—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. "This international romp is funky in the best of ways."—Publishers Weekly More Praise for Sandor Katz: “[Katz is the] high priest of fermentation.”—Helen Rosner, The New Yorker "His teachings and writings on fermentation have changed lives around the world."—BBC “The fermentation movement’s guru.”—USA Today “A fermentation master.”—The Wall Street Journal
Author: Paul Dolan Publisher: John Wiley & Sons ISBN: 047088486X Category : Business & Economics Languages : en Pages : 242
Book Description
True to Our Roots sets forth the simple but powerful management principles that enabled Fetzer Vineyards under Paul Dolan to become one of America’s biggest and best-known wineries even as it was turning into a model for sustainable businesses everywhere. Today, Dolan and Fetzer are leading the California wine industry toward profound change in how wineries and grape growers preserve their environment, strengthen their communities, and enrich the lives of their employees, without sacrificing the bottom line. This is truly a management revolution in one of the most globalized, competitive industries on Earth. The principles Dolan discovered and developed at Fetzer can be applied to any business and by leaders at every level: A business is part of a much larger system A company’s culture is determined by the context created for it The soul of a company is found in the hearts of its people The future can’t be predicted, but it can be created There is a way to make an idea’s time come Filled with personal anecdotes and practical wisdom, this book offers inspiration and guidance to business managers who see the compelling need to build and grow healthy, sustainable organizations. For all readers, True to Our Roots provides both a fascinating glimpse into the California wine industry and heartening proof that business can do well by doing good.
Author: Sandor Ellix Katz Publisher: Chelsea Green Publishing ISBN: 160358286X Category : Cooking Languages : en Pages : 530
Book Description
"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."--The New York Times *Named a "Best Gift for Gardeners" by New York Magazine The original guide to kraut, kombucha, kimchi, kefir, and kvass; mead, wine, and cider; pickles and relishes; tempeh, koji, miso, sourdough and so much more...! Winner of the James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, with more than a quarter million copies sold, 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.
Author: Barrett Williams Publisher: Barrett Williams ISBN: Category : Cooking Languages : en Pages : 101
Book Description
Dive into a transformative culinary journey with "The Wild Fermentation Revolution," the essential guide for anyone looking to unlock the ancient secrets of fermentation. This captivating read transports you into the world of living foods, where each page-turned is a step closer to mastering the art of crafting vibrant, gut-boosting ferments from the comfort of your own home. The adventure begins by unveiling the mystical microcosm of wild fermentation, demystifying indigenous microbes and their pivotal roles across various cultures. Discover the intricate dance between yeasts, bacteria, and fungi that has captivated humanity since prehistoric times, influencing culinary arts and preservation methods across the globe. As you delve into the chapters, your senses will be tantalized by the science and nutritional alchemy of fermented foods. Learn how to harness the power of natural preservation and gain insights into selecting substrates, as you become one with the environmental terroir that shapes the unique flavors and textures of your creations. "The Wild Fermentation Revolution" doubles as a comprehensive manual and an adventurous cook's dream, offering practical steps to set up your personal kitchen laboratory. Equipment, sanitation, monitoring, and troubleshooting are covered in rich detail to ensure every batch of your ferments is successful. Embark on a savory exploration of lacto-fermented vegetables, artisanal cheeses, and ancient beverages like kombucha and tepache. Grains and proteins transform before your eyes into nourishing sourdough, tangy yogurts, and succulent preserved meats. Even the delicate art of fermenting fruits is made simple and exciting, with practical applications for vinegars, shrubs, and chutneys that will revolutionize your pantry. Looking beyond the plate, the book delves into the symbiotic cultures of bacteria and yeasts, their health benefits, and the ethical implications of using fermentation for sustainability and food security. It's not just about the food; it's about the vibrant community and cultural exchange that fermentation fosters, uniting like-minded individuals in workshops and gatherings that celebrate the diversity and storytelling behind each ferment. From foraging to the future potentials of fermentation in the global market, this book will equip you with a diverse array of recipes, from basic to advanced, perfect for every skill level. The quest concludes with a vision of the future that will leave you inspired and eager to advocate for the revival of these time-honored traditions. "The Wild Fermentation Revolution" is more than just a guide—it's an invitation to take part in a movement that's as delicious as it is enlightening. Begin your fermenting odyssey today, and uncover the transformative power of microbes that are waiting to turn ordinary ingredients into extraordinary gastronomic treasures.
Author: Christopher Mark O'Brien
Author: Christopher Mark O'Brien
Author: Sandor Ellix Katz
Author: Sébastien Bureau
Author: Sandor Ellix Katz
Author: Derek Dellinger
Author: René Redzepi
Author: Sandor Ellix Katz
Author: Paul Dolan
Author: Sandor Ellix Katz
Author: Barrett Williams