{"title":"Foraging, Fermentation \u0026 Preservation","description":"","products":[{"product_id":"the-noma-guide-to-fermentation-rene-redzepi-david-zilber","title":"The Noma Guide To Fermentation (René Redzepi, David Zilber)","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cdiv class=\"section short c12 with-top-border article js-read-more\"\u003e\n\u003cdiv class=\"js-read-more-content\"\u003e\n\u003cdiv\u003eAt 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.\u003cbr\u003e\u003cbr\u003eNow 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,\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e\u003cspan\u003e \u003c\/span\u003etakes 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.\u003cbr\u003e\u003cbr\u003eFermentation is already building as the most significant new direction in food (and health). With\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eThe Noma Guide to Fermentation\u003c\/i\u003e, it’s about to be taken to a whole new level.\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cp class=\"js-show push-top\"\u003e \u003c\/p\u003e\n\u003cp class=\"js-show push-top\"\u003e2018\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"section short with-top-border js-read-more\"\u003e\n\u003cdiv class=\"closed js-read-more-content\"\u003e\u003cbr\u003e\u003c\/div\u003e\n\u003c\/div\u003e","brand":"Workman","offers":[{"title":"Default Title","offer_id":31764490092591,"sku":"01NOM872","price":45.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Noma-Guide-to-Fermentation.jpg?v=1585870006"},{"product_id":"wild-fermentation-the-flavor-nutrition-and-craft-of-live-culture-foods-sandor-ellix-katz","title":"Signed Bookplate Edition: Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods (Sandor Ellix Katz)","description":"\u003cp\u003eSandor Ellix Katz, winner of a James Beard Award and New York Times bestselling author, whom Michael Pollan calls the “Johnny Appleseed of Fermentation” returns to the iconic book that started it all, but with a fresh perspective, renewed enthusiasm, and expanded wisdom from his travels around the world. This self-described fermentation revivalist is perhaps best known simply as Sandorkraut, which describes his joyful and demystifying approach to making and eating fermented foods, the health benefits of which have helped launch a nutrition-based food revolution.\u003c\/p\u003e\n\u003cp\u003eSince its publication in 2003, and aided by Katz’s engaging and fervent workshop presentations, Wild Fermentation has inspired people to turn their kitchens into food labs: fermenting vegetables into sauerkraut, milk into cheese or yogurt, grains into sourdough bread, and much more. In turn, they’ve traded batches, shared recipes, and joined thousands of others on a journey of creating healthy food for themselves, their families, and their communities. Katz’s work earned him the Craig Clairborne lifetime achievement award from the Southern Foodways Alliance, and has been called “one of the unlikely rock stars of the American food scene” by The New York Times.\u003c\/p\u003e\n\u003cp\u003eThis updated and revised edition, now with full color photos throughout, is sure to introduce a whole new generation to the flavors and health benefits of fermented foods. It features many brand-new recipes―including Strawberry Kvass, African Sorghum Beer, and Infinite Buckwheat Bread―and updates and refines original recipes reflecting the author’s ever-deepening knowledge of global food traditions that has influenced four-star chefs and home cooks alike. For Katz, his gateway to fermentation was sauerkraut. 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This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. 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Baudar reveals both the underlying philosophy and the practical techniques for making your own delicious concoctions, from simple wild sodas, to non-grape-based “country wines,” to primitive herbal beers, meads, and traditional ethnic ferments like tiswin and kvass.\u003c\/p\u003e\n\u003cp\u003eThe book opens with a retrospective of plant-based brewing and ancient beers. The author then goes on to describe both hot and cold brewing methods and provides lots of interesting recipes; mugwort beer, horehound beer, and manzanita cider are just a few of the many drinks represented. Baudar is quick to point out that these recipes serve mainly as a touchstone for readers, who can then use the information and techniques he provides to create their own brews, using their own local ingredients.\u003c\/p\u003e\n\u003cp\u003eThe Wildcrafting Brewer will attract herbalists, foragers, natural-foodies, and chefs alike with the author’s playful and relaxed philosophy. 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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.\u003c\/p\u003e\n\u003cp\u003eWhile 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.\u003c\/p\u003e\n\u003cp\u003eWith 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.\u003c\/p\u003e\n\u003cp\u003eReaders 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. 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Along the way, Shockey shares insights into vinegar-making traditions around the world and her own recipes for making vinegar tonics, infused vinegars, and oxymels.\u003c\/p\u003e\n\u003cp\u003e2021\u003c\/p\u003e","brand":"Workman","offers":[{"title":"Default Title","offer_id":39263921635375,"sku":"01HOM1966","price":22.99,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/HomebrewedVinegar.jpg?v=1615153647"},{"product_id":"preorder-sandor-katz-s-fermentation-journeys-recipes-techniques-and-traditions-from-around-the-world-sandor-ellix-katz","title":"Signed Bookplate: Sandor Katz’s Fermentation Journeys : Recipes, Techniques, and Traditions from around the World (Sandor Ellix Katz)","description":"\u003cp\u003e \u003cstrong\u003eFrom James Beard Award winner and \u003cem\u003eNew York Time\u003c\/em\u003es–bestselling author of \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e: 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.\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e\"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 \u003cem\u003eThe Noma Guide to Fermentation\u003c\/em\u003e\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003e“His teachings and writings on fermentation have changed lives around the world.”—BBC\u003c\/strong\u003e\u003c\/p\u003e\n\u003cp\u003eFor 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.\u003c\/p\u003e\n\u003cp\u003eIn his latest book, \u003cem\u003eSandor Katz’s\u003c\/em\u003e \u003cem\u003eFermentation Journeys\u003c\/em\u003e, Katz takes readers along with him to revisit these special places, people, and foods.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eThis cookbook goes far beyond mere general instructions and explores the transformative process of fermentation through:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003eDetailed descriptions of traditional fermentation techniques\u003c\/li\u003e\n\u003cli\u003eCelebrating local customs and ceremonies that surround particular ferments\u003c\/li\u003e\n\u003cli\u003eProfiles of the farmers, business owners, and experimenters Katz has met on his journeys\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cstrong\u003eIt contains over 60 recipes for global ferments, including:\u003c\/strong\u003e\u003c\/p\u003e\n\u003cul\u003e\n\u003cli\u003e\n\u003cem\u003eChicha de jora\u003c\/em\u003e (Ecuador)\u003c\/li\u003e\n\u003cli\u003eMisa Ono’s \u003cem\u003eShio-koji\u003c\/em\u003e, or salt koji (Japan)\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eDoubanjiang\u003c\/em\u003e (China)\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eEfo riro\u003c\/em\u003e spinach stew (Nigeria)\u003c\/li\u003e\n\u003cli\u003eWhole sour cabbages (Croatia)\u003c\/li\u003e\n\u003cli\u003e\n\u003cem\u003eChucula\u003c\/em\u003e hot chocolate (Colombia)\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003cp\u003e\u003cem\u003eSandor Katz’s Fermentation Journeys\u003c\/em\u003e 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 \u003cem\u003eWild Fermentation\u003c\/em\u003e to \u003cem\u003eThe Art of Fermentation\u003c\/em\u003e to \u003cem\u003eFermentation as Metaphor\u003c\/em\u003e—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.\u003c\/p\u003e\n\u003cp\u003e2021\u003c\/p\u003e","brand":"Chelsea Green Publishing","offers":[{"title":"Default Title","offer_id":40020353581103,"sku":"01SAN2108","price":35.0,"currency_code":"USD","in_stock":false}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/sandorkatzsfermentation.jpg?v=1629759714"},{"product_id":"tsukemono-decoding-the-art-and-science-of-japanese-pickling","title":"Tsukemono: Decoding the Art and Science of Japanese Pickling (Ole G. 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Apart from its nutritional value, the dish stimulates the appetite, provides delicious taste sensations, and improves digestion, all while remaining an elegant study in simplicity and esthetic presentation.\u003c\/p\u003e\n\u003cspan data-mce-fragment=\"1\"\u003eThis book goes well beyond explaining the secrets of making crisp tsukemono. The authors discuss the cultural history and traditions associated with these pickled foods; provide recipes and outline techniques for preparing them at home with local ingredients; describe the healthful benefits and basic nutritional value to be found in the various types of pickles; and show how easy it is to serve them on a daily basis to stimulate the appetite or as condiments to accompany vegetable, fish, and meat dishes. The goal is to encourage the readers of this book to join us in a small culinary adventure that will allow us to expand and diversify our consumption of plant-based foods, which are so vital to our overall well-being. And along the way, there may be a few surprises.\u003c\/span\u003e","brand":"Springer","offers":[{"title":"Default Title","offer_id":40662780936239,"sku":"01TSU2384","price":34.99,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0051\/1954\/1312\/products\/Tsukemono.jpg?v=1647806376"},{"product_id":"fieldwork-a-forager-s-memoir-iliana-regan","title":"Fieldwork: A Forager’s Memoir (Iliana Regan) Paperback Edition","description":"\u003cmeta charset=\"utf-8\"\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cb data-mce-fragment=\"1\"\u003eFrom National Book Award–nominee Iliana Regan, a new memoir of her life and heritage as a forager, spanning her ancestry in Eastern Europe, her childhood in rural Indiana, and her new life set in the remote forests of Michigan’s Upper Peninsula. \u003ci data-mce-fragment=\"1\"\u003eFieldwork\u003c\/i\u003e explores how Regan’s complex gender identity informs her acclaimed work as a chef and her profound experience of the natural world.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eNot long after Iliana Regan’s celebrated debut,\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBurn the Place\u003c\/i\u003e, became the first food-related title in four decades to become a National Book Award nominee in 2019, her career as a Michelin star–winning chef took a sharp turn north. Long based in Chicago, she and her new wife, Anna, decided to create a culinary destination, the Milkweed Inn, located in Michigan’s remote Upper Peninsula, where much of the food served to their guests would be foraged by Regan herself in the surrounding forest and nearby river. Part fresh challenge, part escape, Regan’s move to the forest was also a return to her rural roots, in an effort to deepen the intimate connection to nature and the land that she’d long expressed as a chef, but experienced most intensely growing up.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003eOn her family’s farm in rural Indiana, Regan was the beloved youngest in a family with three much older sisters. From a very early age, her relationship with her mother and father was shaped by her childhood identification as a boy. Her father treated her like the son he never had, and together they foraged for mushrooms, berries, herbs, and other wild food in the surrounding countryside—especially her grandfather’s nearby farm, where they also fished in its pond and young Iliana explored the accumulated family treasures stored in its dusty barn. Her father would share stories of his own grandmother, Busia, who’d helped run a family inn while growing up in eastern Europe, from which she imported her own wild legends of her native forests, before settling in Gary, Indiana, and opening Jennie’s Café, a restaurant that fed generations of local steelworkers. He also shared with Iliana a steady supply of sharp knives and—as she got older—guns.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"Apple-tab-span\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eIliana’s mother had family stories as well—not only of her own years marrying young, raising headstrong girls, and cooking at Jennie’s, but also of her father, Wayne, who spent much of his boyhood hunting with the men of his family in the frozen reaches of rural Canada. The stories from this side of Regan’s family are darker, riven with alcoholism and domestic strife too often expressed in the harm, physical and otherwise, perpetrated by men—harm men do to women and families, and harm men do to the entire landscapes they occupy.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"Apple-tab-span\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eAs Regan explores the ancient landscape of Michigan’s boreal forest, her stories of the land, its creatures, and its dazzling profusion of plant and vegetable life are interspersed with her and Anna’s efforts to make a home and a business of an inn that’s suddenly, as of their first full season there in 2020, empty of guests due to the COVID-19 pandemic. She discovers where the wild blueberry bushes bear tiny fruit, where to gather wood sorrel, and where and when the land’s different mushroom species appear—even as surrounding parcels of land are suddenly and violently decimated by logging crews that obliterate plant life and drive away the area’s birds. Along the way she struggles not only with the threat of COVID, but also with her personal and familial legacies of addiction, violence, fear, and obsession—all while she tries to conceive a child that she and her immune-compromised wife hope to raise in their new home.\u003c\/p\u003e\n\u003cp data-mce-fragment=\"1\"\u003e\u003cspan class=\"Apple-tab-span\" data-mce-fragment=\"1\"\u003e\u003c\/span\u003eWith\u003cspan data-mce-fragment=\"1\"\u003e \u003c\/span\u003e\u003ci data-mce-fragment=\"1\"\u003eBurn the Place\u003c\/i\u003e, Regan announced herself as a writer whose extravagant, unconventional talents matched her abilities as a lauded chef. 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Each of the four sections—Fall, Winter, Spring, and Summer—focuses on seasonally available foraged ingredients and features detailed guides to identifying them as well as photographs of their natural habitat. No matter where you live, you'll be able to find recipe inspiration and universally useful foraging advice. From urban magnolia blooms and easy-to-find dandelions to forest floor King Bolete mushrooms and sweet pawpaws, she shows you how to transform these wild ingredients into fresh and inviting vegan recipes. 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