A soothing and flavorful collection of 120 recipes for broths, fermented foods, greens, salads, meats, and more, proving that healing your digestive system doesn't have to be bland and boring. If you're seeking to alleviate Leaky Gut Syndrome—or if you follow a GAPS, Specific Carbohydrate Diet, Paleo, or gluten-free diet—you will find delicious relief within the pages of Healthy Gut Cookbook. With 120 recipes—and up to 30 variations—for bone broths, fermented foods, soups, yogurt, meat and fish dishes, appetizers, and desserts, you can heal yourself without having to compromise on flavor.
Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods
Fermentation is one of the earliest natural processes involving food and its preservation that humans sought to control. The earliest puffed-up breads, wines, and cheeses likely occurred by chance, and results were scarcely uniform or predictable. Sandor Ellix Katz has experimented with Wild Fermentation, and his book explains to others how to take advantage of natural fermentation processes to produce bread, yogurt, cheese, beer, wine, miso, sauerkraut, kimchi, and other fermented foods.
It’s estimated that fermentation practices have been around since as early as 6000 BC, when wine was first being made in Caucasus and Mesopotamia. Today, there are roughly 5000 varieties of fermented foods and beverages prepared and consumed worldwide, which accounts for between five and forty percent of daily meals. Fermented Foods and Beverages of the World is an up-to-date review on fermentation practices, covering its storied past, cultural aspects, microbiology, biochemistry, nutrition, and functionality.
Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values
The magnificent Himalayan Mountains, the highest in the world and home to the famed Mount Everest and K2, are also imbued with a rich diversity of ethnic fermented foods. Dr. Jyoti Prakash Tamang, one of the leading authorities on food microbiology, has studied Himalayan fermented foods and beverages for the last twenty-two years. His comprehensive volume, Himalayan Fermented Foods: Microbiology, Nutrition, and Ethnic Values catalogs the great variety of common as well as lesser-known fermented foods and beverages.
This project started out innocently enough, with the simple goal of providing a resource to students interested in the microbiology of fermented foods. Since1988, when I first developed a course in fermentation microbiology at the University of Nebraska, there has not been a suitable student text on this subject that I could recommend to my students. Pederson’s Microbiology of Food Fermentations had last been published in 1979 and Fermented Foods, by A.H. Rose, was published in 1982.
