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BOOKS > The Art of Fermentation

The Art of Fermentation
Cooking Library > Award Collection > Techniques
The Art of Fermentation
저자/역자Sandor Ellix Katz ; foreword by Michael Pollan
언어영어
출판사Chelsea Green Publishing
연도2012
#어워드_컬렉션
Cooking Library 2F
서가위치

목차

Chapter 1. Fermentation as a Coevolutionary Force

1. Bacteria: Our Ancestors and Coevolutionary Partners

2. Fermentation and Culture

3. Fermentation and Coevolution

4. Fermentation as a Natural Phenomenon

5. The War on Bacteria

6. Cultivating a Biophilic Consciousness

Chapter 2. Practical Benefits of Fermentation

1. The Preservation Benefits of Fermentation, and Their Limits

2. The Health Benefits of Fermented Foods

3. Fermentation as a Strategy for Energy Efficiency

4. The Eatraordinary Flavors of Fermentation

Chapter 3. Basic Concepts and Equipment

1. Substrates and Microbial Communities

2. Wild Fermentation Versus Culturing

3. Selective Environments

4. Community Evolution and Succession

5. Cleanliness and Sterilization

6. Cross-Contamination

7. Water

8. Salt

9. Darkness and Sunlight

10. Fermentation Vessels

11. Jar Method

12. Crock Method

13. Crock Lids

14. Different Crock Designs

15. Metal Vessels

16. Plastic Vessels

17. Wooden Vessels

18. Canoa

19. Gourds and Other Fruits as Fermentation Vessels

20. Baskets

21. Pit Fermentation

22. Pickle Presses

23. Vegetable Shredding Devices

24. Pounding Tools

25. Alcohol-Making Vessels and Air Locks

26. Siphons and Racking

27. Bottles and Bottling

28. Hydrometers

29. Thermometers

30. Cider and Grape Presses

31. Grain mills

32. Steamers

33. Incubation Chambers

34. Curing Chambers

35. Temperature Controllers

36. Masking Tape and Markers

Chapter 4. Fermenting Sugars into Alcohol : Meads, Wines, and Ciders

1. Yeast

2. Simple Mead

3. Botanical Enhancements to Mead : T'ej and Baälche

4. Fruit and Flower Meads

5. Simple and Short Versus Dry and Aged

6. Continuous Starter Method

7. Herbal Elixir Meads

8. Wine from Grapes

9. Cider and Perry

10. Sugar-Based Country Wines

11. Alcoholic Beverages from Other Concentrated Sweeteners

12. Fermented Fruit Salads

13. Plant Sap Ferments

14. Carbonating Alcoholic Bevergaes

15. Mixed Source Legacy

16. Troubleshooting

Chapter 5. Fermenting Vegetables (and Some Fruits Too)

1. Lactic Acid Bacteria

2. Vitamin C and Fermented Vegetables

3. Kraut-Chi Basics

4. Chop

5. Salt : Dry-Salting Versus Brining

6. Pounding or Squeezing Vegetables (or Soaking in a Brine)

7. Pack

8. How Long to Ferment?

9. Surface Molds and Yeasts

10. Which Vegetables Can Be Fermented?

11. Spicing

12. Sauerkraut

13. Kimchi

14. Chinese Pickling

15. Indian Pickling

16. Fermenting Hot Sauce, Relishes, Salsas, Chutneys, and Other Condiments

17. Himalayan Gundruk and Sinki

18. Considerations for Salt-Free Vegetable Ferments

19. Brining

20. Sour Pickles

21. Brining Mushrooms

22, Brining Olives

23. Dilly Beans

24. Lactic Acid Fermentations of Fruit

25. kawal

26. Adding Starters to Vegetable Ferment

27. Liquid Forms of Vegetable Ferment : Beet and Lettuce Kvass, Cultured Cabbage Juice, Kaanji, and Şalgam Suyu

28. Tsukemono : Japanese Pickling Styles

29. Cooking with Fermented Vegetables

30. Laphet (Fermented Tea Leaves)

31. Troubleshooting

Chapter 6. Fermenting Sour Tonic Beverages

1. Carbonation

2. Ginger Beer with Ginger Bug

3. Kvass

4. Tepache and Aluá

5. Mabí/Mauby

6. Water Kefir (aka Tibicos)

7. Whey as a Starter

8. Roots Beer

9. Pru

10. Sweet Potato Fly

11. Inventive Soda Flavors

12. Smreka

13. Noni

14. Kombucha : Panacea or Peril?

15. Making Kombbucha

16. Kombucha Candy : Nata

17. Jun

18. Vinegar

19. Shrub

20. Troubleshooting

Chapter 7. Fermenting Milk

1. Raw Milk : Microbiology and Politics

2. Simple Clabbering

3. Yogurt

4. Kefir

5. Viili

6. Other Milk Cultures

7. Plant Origins of Milk Cultures

8. Crème Fraîche, Butter, and Buttermilk

9. Whey

10. Cheese

11. Factory Versus Farmstead Cheesemaking

12. Non-Dairy Milks, Yogurts, and Cheeses

13. Troubleshooting

Chapter 8. Fermenting Grains and Starchy Tubers

1. Engrained Patterns

2. Soaking Grains

3. Sprouting

4. Rejuvelac

5. Porridges

6. Fermenting Oatmeal

7. Grits/Polenta

8. Atole Agrio

9. Millet Porridge

10. Sorghum Porridge

11. Rice Congee

12. Old Bread Porridge

13. Potato Porridge

14. Poi

15. Cassava

16. South American Cassava Breads

17. Fermenting Potatoes

18. Sourdough : Starting One and Maintaining It

19. Flatbreads/Pancakes

20. Sourdough Bread

21. Sour Rye Porridge Soup (Zur)

22. Sierra Rice

23. Hoppers/Appam

24. Kishk and Keckek el Fouqara

25. Fermenting Grains with Other Kings of Foods

26. Fermenting Leftover Grains (and Starchy Tubers)

27. Troubleshooting

Chapter 9. Fermenting Beers and Other Grain-Based Alcoholic Beverages

1. Wild Yeast Beers

2. Tesgüino

3. Sorghum Beer

4. Merissa (Sudanese Toasted Sorghum Beer)

5. Asian Rice Brews

6. Basic Rice Beer

7. Sweet Potato Makgeolli

8. Millet Tongba

9. Saké

10. Malting Barley

11. Simple Opaque Barley Beer

12. Cassava and Potato Beers

13. Beyond Hops : Beers with Other Herbs and Botanical Additives

14. Distillation

Chapter 10. Growing Mold Cultures

1. Incubation Chambers for Growing Molds

2. Making Tempeh

3. Cooking with Tempeh

4. Propagating Tempeh Spores

5. Making Koji

6. Amazaké

7. Plant Sources of Mold Cultures

8. Troubleshooting

Chapter 11. Fermenting Beans, Seeds, and Nuts

1. Cultured Seed and/or Nut Cheeses, Pâtés, and Milks

2. Acorns

3. Coconut Oil

4. Cacao, Coffee, and Vanilla Fermentation

5. Spontaneous Fermentation of Beans

6. Idli/Dosa/Dhokla/Khaman

7. Acarajé (Afro-Brazilian Fritters of Fermented Black-Eyed Peas)

8. Soybeans

9. Miso

10. Using Miso

11. Soy Sauce

12. Fermented Black Beans : Hamanatto and Douchi

13. Natto

14. Dawadawa and Related West African Fermented Seed Condiments

15. Fermenting Tofu

16. Troubleshooting

Chapter 12. Fermenting Meat, Fish, and Eggs

1. Drying, Salting, Smoking, and Curing

2. Dry-Curing Basics

3. Brining : Corned Beef and Tongue

4. Dry-Cured Sausages

5. Fish Sauce

6. Pickled Fish

7. Fermenting Fish with Grains

8. Filipino Burong Isda and Balao-Balao

9. Japanese Nare Zushi

10. Fermenting Fish and Meat in Whey, Sauerkraut, and Kimchi

11. Fermenting Eggs

12. Cod Liver Oil

13. Burying Fish and Meat

14. High Meat

15. Meat and Fish Ethics

Chapter 13. Considerations for Commercial Enterprises

1. Consistency

2. First Steps

3. Scaling Up

4. Codes, Regulations, and Licensing

5. Different Business Models : Farm-Based Operations, Diversification, and Specialization

Chapter 14. Non-Food Applications of Fermentation

1. Agriculture

2. Bioremediation

3. Waste Management

4. Disposal of Human Bodies

5. Fiber and Building Arts

6. Energy Production

7. Medicinal Applications of Fermentation

8. Fermentation for Skin Care and Aromatherapy

9. Fermentation Art

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