The Essential Book of Fermentation by Cox, Jeff -- Read -- Imperial Library of Trantor

Index

Cover Title Page Copyright Dedication Contents Preface: An Epiphany About Health Introduction PART 1: The What and Why of Fermentation

CHAPTER 1: Fermentation—The Engine of Life

The Nitrogen Recyclers The Phosphorus Scavengers The Carbon Managers A Personal Health Story

CHAPTER 2: Fermented Foods as Probiotics CHAPTER 3: Probiotics and Genetic Engineering CHAPTER 4: The Conglomerate Superorganism CHAPTER 5: New Findings About the Ecosystems Within Us CHAPTER 6: The Intelligent Intestine

The Gut and Psychology Syndrome

CHAPTER 7: A Day Spent in Berkeley with the Fermenters

A Visit to the Cultured Pickle Shop

PART 2: A Fine Meal of Bread, Cheese, and Wine

CHAPTER 8: Bread

Natural Starters and Commercial Yeast “Identity Preserved” Bread Flour An Organic Flour Supplier The Taste of Maine in a Loaf of Bread Bread Boffo on Broadway A Visit to a Small Bakery More About Natural Starters Simple Flour Is a Complex Subject An Organic Wheat Farmer A Hotbed of Organic Baking A Tour of Fine Organic Bakeries North of San Francisco

CHAPTER 9: Cheese

The Discovery of Peasant Cheese The rBGH Problem The Raw Milk Debate The Source of Cheese Flavors A Visit to an Artisan Cheesemaker On Pairing Cheese and Wine A Few Wine and Cheese Pairings

CHAPTER 10: Wine

The Origin of Wine Flavor What Vines Prefer A Strong Environmental Consciousness The Genesis of Organic Winemaking Today’s Organic Viticulture The Core Principle of Organic Farming The USDA’s Final Rule on Organic Wine Yeast and Wine Fiddling with Yeast Genes A Visit to a Small Winery

PART 3: The Recipes

CHAPTER 11: The Dairy Ferments

Coconut Milk Kefir Cultured Butter Crème Fraîche Yogurt Greek Yogurt Mayonnaise Made with Whey Making Your Own Organic Cheese Making Your Own Ricotta Fromage Blanc Quark A Few Recipes Using Cheese Argentiera-Style Ragusano Blue Cheese Meatballs Cheesecake Using Fromage Blanc Kentucky Spoon Bread with Goat Cheese and Country Ham Savory Cheddar Polenta with Maple Poached Apples Yankee Doodle Macaroni and Cheese John Ash’s Green Chile and Cheese Rice Goat Cheese and Green Onion Galette

CHAPTER 12: The Vegetable Ferments

Kimchi Korean Mung Bean and Kimchi Pancakes (Nokdu Bindaetteok) Making Pickles Garlic Dill Pickles Chowchow Fermented Pickle Relish MamaKai’s Butternut Squash and Carrot Kraut Fermented Turnips Daikon with Turmeric, Fenugreek, and Cardamom Curtido Gingered Carrots Sauerkraut German Apples and Kraut Escabeche Moroccan Preserved Lemons Fermented Hot Sauce Horseradish Sauce

CHAPTER 13: The Grain and Flour Ferments

Bread Starter Making Homemade Bread Easy Homemade Bread Rustic Whole Wheat Bread A Kefir Starter for a Sour Loaf Pizza Dough Kishk el Khameer Injera

CHAPTER 14: The Bean and Seed Ferments

Homemade Miso Miso Salad Dressing or Asian Marinade for Chicken Marinade for Grilled Beef Miso-Seasoned Butter Homemade Amazake Tempeh A Marinade for Tempeh Natto

CHAPTER 15: Fermented Beverages

Ginger Beer Water Kefir Monica Ford’s Apple Ginger Soda Grape Juice Kefir A Well-Hopped Ale Making Kombucha Homemade Kombucha Jun Kombucha Marinade for Chicken Make Your Own Wine at Home

Resources References Index