The Art of Fermentation: An in-Depth Exploration of Essential Concepts and Processes from Around the World
Winner of the 2013 James Beard Foundation Book Award for Reference and Scholarship, and a New York Times bestseller, The Art of Fermentation is the most comprehensive guide to do-it-yourself home ferm…
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Foundations of Flavor: The Noma Guide to Fermentation
New York Times Bestseller Named one of the Best Cookbooks of the Year by the Chicago Tribune, New York Times, Boston Globe, San Francisco Chronicle, Atlanta Journal-Constitution, Houston Chronicle, Es…
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Tartine Bread
"...The most beautiful bread book yet published..." – The New York Times
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Tartine - A bread bible for the home baker or professional bread-maker! It comes from Chad Robertson, a man many consider to be … -
On Food and Cooking: The Science and Lore of the Kitchen
Harold McGee's On Food and Cooking is a kitchen classic. Hailed by Time magazine as "a minor masterpiece" when it first appeared in 1984, On Food and Cooking is the bible to which food lovers and prof…
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Cooked: A Natural History of Transformation
In Cooked, Michael Pollan explores the previously uncharted territory of his own kitchen. Here, he discovers the enduring power of the four classical elements - fire, water, air, and earth - to transf…
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Flour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza
From Portland's most acclaimed and beloved baker comes this must-have baking guide, featuring recipes for world-class breads and pizzas and a variety of schedules suited for the home baker.
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There are f… -
Liquid Intelligence: The Art and Science of the Perfect Cocktail
A revolutionary approach to making better-looking, better-tasting drinks.
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In Dave Arnold’s world, the shape of an ice cube, the sugars and acids in an apple, and the bubbles in a bottle of champagne ar… -
Miso, Tempeh, Natto & Other Tasty Ferments: A Step-by-Step Guide to Fermenting Grains and Beans
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The Flavor Bible: The Essential Guide to Culinary Creativity, Based on the Wisdom of America's Most Imaginative Chefs
Winner of the 2009 James Beard Book Award for Best Book: Reference and Scholarship
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Great cooking goes beyond following a recipe--it's knowing how to season ingredients to coax the greatest possible fla… -
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Koji Alchemy: Rediscovering the Magic of Mold-Based Fermentation
Techniques and Recipes for Transforming Vegetables, Meat, Dairy, and More
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Koji Alchemy is devoted to processes, concepts, and recipes for fermenting and culturing foods with koji, the microbe behind th… -
Super Gut: A Four-Week Plan to Reprogram Your Microbiome, Restore Health, and Lose Weight
**National Bestseller**
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The bestselling author of the Wheat Belly books brings his next big, game changing idea--the human microbiome and the silent epidemic of SIBO--to the mainstream.Wheat Belly was… -
Deep Nutrition: Why Your Genes Need Traditional Food
Deep Nutrition illustrates how our ancestors used nourishment to sculpt their anatomy, engineering bodies of extraordinary health and beauty. The length of our limbs, the shape of our eyes, and the pr…
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The Food Lab: Better Home Cooking Through Science
Ever wondered how to pan-fry a steak with a charred crust and an interior that's perfectly medium-rare from edge to edge when you cut into it? How to make homemade mac 'n' cheese that is as satisfying…
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Plenty
With his fabulous restaurants and bestselling Ottolenghi Cookbook, Yotam Ottolenghi has established himself as one of the most exciting talents in the world of cookery and food writing. This exclusive…
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Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking
A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared “America’s next great cooking teacher” by Alice Waters.…
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The Wok: Recipes and Techniques
J. Kenji López-Alt’s debut cookbook, The Food Lab, revolutionized home cooking, selling more than half a million copies with its science-based approach to everyday foods. And for fast, fresh cooking f…
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Essentials of Classic Italian Cooking
The most important, consulted, and enjoyed Italian cookbook of all time, from the woman who introduced Americans to a whole new world of Italian food.
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Essentials of Italian Cooking is a culinary bible … -
The Omnivore's Dilemma: A Natural History of Four Meals
What should we have for dinner? For omnivore like ourselves, this simple question has always posed a dilemma. When you can eat just about anything nature (or the supermarket) has to offer, deciding wh…
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The Year-Round Vegetable Gardener: How to Grow Your Own Food 365 Days a Year, No Matter Where You Live
Even in winter’s coldest months you can harvest fresh, delicious produce. Drawing on insights gained from years of growing vegetables in Nova Scotia, Niki Jabbour shares her simple techniques for gard…
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The Third Plate: Field Notes on the Future of Food
Barber explores the evolution of American food from the 'first plate,' or industrially-produced, meat-heavy dishes, to the 'second plate' of grass-fed meat and organic greens, and says that both of th…
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