Cover image for Fermentation revolution : 70 easy, healthy recipes for sauerkraut, kombucha, kimchi and more / Sébastien Bureau and David Côté.
Title:
Fermentation revolution : 70 easy, healthy recipes for sauerkraut, kombucha, kimchi and more / Sébastien Bureau and David Côté.
ISBN:
9780778805939
Publication Information:
Toronto, Ontario : Robert Rose, 2018.

©2018
Physical Description:
207 pages : colour illustrations ; 27 cm
General Note:
Includes index.

Translation of: Révolution fermentation.
Abstract:
"This book offers 70 delicious, healthy recipes to make fermented food such as sauerkraut, kombucha, kimchi, including vegetables, fruits, sugars to milks, grains and legumes. The science behind fermentation, as well as types of fermentation processes and useful equipment are included."--Provided by publisher.
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Summary

Summary

Everything you need to know about fermentation to start a little revolution in your pantry!

Fermentation is one of the hottest kitchen trends of the past two years, and for good reason - fermentation allows us to transform the ordinary to the extraordinary (think: delicious pickles, olives, and ginger beer). But more than that, fermented foods have enhanced nutritional value, aid in digestion, and regulate our immune systems. Fermentation is fun and it results in foods packed full of flavor and health benefits.

The Fermentation Cookbook provides 70 easy, step-by-step, and cost-effective recipes for everything from fermented vegetables, fruits, sugars and honey to milks, cereals, grains and legumes. It covers the science behind fermentation, different types of fermentation processes, and useful fermentation equipment.

So gather your jars, get started on making your own condiments and yogurts, and be on your way to cultivating good health. Your taste buds will be sure to thank you.


Author Notes

Sbastien Bureau is a food scientist and president of MannaNova. With a background in molecular and plant biology, he started his career as head of Research and Development at RISE Kombucha. When he's not hidden away in his laboratory, he works on sustainable food development with communities and businesses around the world. Often portrayed as hyperactive, David Ct likes to do it all. Between cofounding RISE Kombucha and the organic food chain Crudessence, teaching acroyoga, organizing epic parties and writing six books on living foods, David still managed to find time to build LOOP, a circular economy business that reduces waste by transforming perfectly imperfect fruits and vegetables into cold-pressed juices.


Reviews 1

Publisher's Weekly Review

Côté (RawEssence), co-founder of Rise Kombucha, and Bureau, a food scientist who headed research and development for Rise, team up in this useful and lighthearted book about home fermentation. The authors describe their book as an "ode to mold, bacteria, [and] fungi" and suggest that making these things human allies is "somewhat revolutionary." They even encourage readers who can't wait to get started to skip the chapters on the science and techniques of fermentation and instead jump straight into some of the simpler recipes. Fermenting is for everyone, they say, because it's empowering, healthy, enjoyable, and delicious. Their recipes cover many kinds of fermentation, from straightforward pickle-making to more complex fermenting for miso and rice koji. The recipes also include everyday foods such as sauerkraut, yoghurt, and beer, as well as rarer ones such as seitan jerky, amazake, and ginger bug starter base for ginger beer. Bureau and Côté include a chapter of recipes that incorporate fermented products, such as wild mushroom salad with kombucha vinaigrette, and tempeh burger with sauerkraut. Artfully presented with gorgeous photos throughout, this is a good starting point for anyone curious about fermentation. (Apr.) © Copyright PWxyz, LLC. All rights reserved.


Table of Contents

Forewordp. 10
Introductionp. 13
Cultivating Healthp. 19
The Different Types of Fermentationp. 27
Useful Equipmentp. 32
Vegetablesp. 36
Fruit, Sugar and Honeyp. 74
Dairy and Nondairy Milksp. 102
Grains and Legumesp. 114
On the Menyp. 152
Where to Buy This Strange Stuffp. 197
Time for Gratitudep. 198
Indexp. 201