Results 1 to 4 of 4
- Kombucha, kefir & natural sodas : a simple guide for creating your own / by Lausecker, Nina,author.; Landaeus, Sebastian,author.; Japy, David,photographer.; translation of:Lausecker, Nina.Kéfir, kombucha & cie.English.;
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- Subjects: Cookbooks.; Recipes.; Kombucha tea.; Kefir.; Fermented beverages.;
- Available copies: 1 / Total copies: 1
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- Fermented probiotic drinks at home : make your own kombucha, kefir, ginger bug, jun, pineapple tepache, honey mead, beet kvass & more / by Evans, Felicity,author.; Evans, Felicity.Probiotic drinks at home.;
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- Subjects: Cookbooks.; Fermented beverages.; Lactic acid bacteria.; Probiotics.;
- Available copies: 1 / Total copies: 1
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- Home fermentation : a starter guide / by Green, Katherine(Food writer);
Includes bibliographical references (pages 219-220), Internet addresses and index.A quick fermentation education. Let's get cultured ; The starter kitchen ; Sauerkraut : your first ferment -- The recipes. Vegetables ; Fruits ; Dairy ; Grains and breads ; Condiments and vinegars ; Beverages.Packed with nutritious bacteria and probiotics that aid in digestion, sauerkraut, kimchi, kombucha, kefir, and other ferments provide a fun and delicious way to get the most from your food. Katherine Green guides you step-by-step through the process of preparing these popular fermented foods right in your own kitchen.LSC- Subjects: Fermentation.; Fermented foods.; Food; Canning and preserving.;
- Available copies: 1 / Total copies: 1
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- Milk! : a 10,000-year food fracas / by Kurlansky, Mark,author.;
Includes bibliographical references and index.According to the Greek creation myth, we are so much spilt milk: a splatter of the goddess Hera's breast milk became our galaxy, the Milky Way. But while mother's milk may be the essence of nourishment, it is the milk of other mammals that humans have cultivated ever since the domestication of animals more than ten thousand years ago, originally as a source of cheese, yogurt, kefir, and all manner of edible innovations that rendered lactose digestible, and then, when genetic mutation made some of us lactose-tolerant, milk itself. Before the industrial revolution, it was common for families to keep dairy cows and produce their own milk. But during the nineteenth century mass production and urbanization made milk safety a leading issue of the day, with milk-borne illnesses a common cause of death. Pasteurization slowly became a legislative matter. And today milk is a test case in the most pressing issues in food politics, from industrial farming and animal rights to GMOs, the locavore movement, and advocates for raw milk, who controversially reject pasteurization. Profoundly intertwined with human civilization, milk has a compelling and a surprisingly global story to tell, and historian Mark Kurlansky is the perfect person to tell it. Tracing the liquid's diverse history from antiquity to the present, he details its curious and crucial role in cultural evolution, religion, nutrition, politics, and economics.- Subjects: Dairy products; Dairy products industry; Milk;
- Available copies: 1 / Total copies: 1
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Results 1 to 4 of 4