Resultaten voor 'michael pollan'

1. Sandor Ellix Katz

The Art of Fermentation

Library Journal- This is not a line-by-line recipe cookbook, but it contains detailed instructions on fermenting (or creating via fermentation) nearly every imaginable food or beverage. After a foreword by Michael Pollan, Katz ("Wild Fermentation") explores the scientific basis of fermentation, then gives details for creating everything from yogurts to prosciutto to wines, beer, and kombucha. He emphasizes how fermentation influenced human development. Used to preserve food, it affected human biology so that humans could eat foods that would be poisonous otherwise, and it had an impact on global human culture as a reflection of indigenous cultural identity. Simply put, fermentation allows lactic acid bacteria naturally found in the air to overcome and exclude bacteria that are harmful to humans, and it increases advantageous chemical compounds, such as vitamins, in the process. There is a generous photo section of tools, containers, and processes; along with fascinating electron microscope photos of bacteria, which convey a sense of wonder at the unseen world of fermentation. VERDICT: Katz takes fermentation down to the molecular level while keeping it conversational and accessible to the generalist. Fermentation foodies will be ecstatic.

Hope Beneath Our Feet

1. Wendell Berry

Bringing It to the Table

1. Michael , Pollan

Cooked

From the author of "In Defence Of Food" comes this highly enjoyable quest to understand the transformative magic of cooking, and how it sits at the heart of our cultures, shapes family life and provides so much pleasure. Now in paperback.