The Essential Book of Fermentation: Great Taste and Good Health with Probiotic Foods

by Jeff Cox

Overview

The country’s leading expert on organic food delivers the ultimate guide to the new culinary health movement—feasting on fermented probiotics, from artisanal cheese to kimchi.

In his extensive career as a bestselling cookbook author and TV garden-show host, Jeff Cox has always been keenly aware of the microbiology that helps his garden flourish. He has long known that microbes keep our bodies healthy as they ferment food, releasing their nutritional power and creating essential vitamins and enzymes. In The Essential Book of Fermentation, Cox shares a bounty of recipes for nourishing the internal “garden.”

Simplifying the art and science of fermentation, Cox offers a primer on the body’s microbial ecosystem, complemented by scrumptious recipes, and easy-to-follow pickling and canning techniques. Basics such as bread and yogurt help readers progress to wine, cheese, and a host of international delicacies, including kim chi and chow chow. Inspiring and innovative, The Essential Book of Fermentation serves up great taste along with great health on every page.

Product Details

ISBN-13:	9781583335031
Publisher:	Penguin Publishing Group
Publication date:	07/02/2013
Pages:	320
Product dimensions:	7.30(w) x 9.10(h) x 0.90(d)
Age Range:	18 Years

About the Author

Jeff Cox is the author of twenty books, has hosted two TV series, and was managing editor of Organic Gardening magazine for more than a decade. He lives in Sonoma County, California.

Table of Contents

Preface: An Epiphany About Health ix

Introduction 1

Part 1 The What and Why of Fermentation

Chapter 1 Fermentation-The Engine of Life 9

Chapter 2 Fermented Foods as Probiotics 24

Chapter 3 Probiotics and Genetic Engineering 33

Chapter 4 The Conglomerate Superorganism 39

Chapter 5 New Findings About the Ecosystems Within Us 48

Chapter 6 The Intelligent Intestine 53

Chapter 7 A Day Spent in Berkeley with the Fermenters 61

Part 2 A Fine Meal of Bread, Cheese, and Wine

Chapter 8 Bread 71

Chapter 9 Cheese 104

Chapter 10 Wine 132

Part 3 The Recipes

Chapter 11 The Dairy Ferments 163

Chapter 12 The Vegetable Ferments 197

Chapter 13 The Grain and Flour Ferments 223

Chapter 14 The Bean and Seed Ferments 241

Chapter 15 Fermented Beverages 254

Resources 277

References 283

Index 285