Olympia Provisions: Cured Meats and Tales From an American Charcuterie, Elias Cairo and Meredith Erickson (Ten Speed Press, 2015) Canning
In the Charcuterie: The Fatted Calf’s Guide to Making Sausage, Salumi, Pâtés, Roasts, Confits, and Other Meaty Goods, Taylor Boetticher and Toponia Miller (Ten Speed Press, 2013)Ĭharcuterie: The Craft of Salting, Smoking, and Curing, Michael Ruhlman and Brian Polcyn (W. Salumi: The Craft of Italian Dry Curing, Michael Ruhlman and Brian Polcyn (W. 3: Modern Ancient Classic Whole, Chad Robertson (Chronicle Books, 2013)īread Revolution: World-Class Baking With Sprouted and Whole Grains, Heirloom Flours, and Fresh Techniques, Peter Reinhart (Ten Speed Press, 2014) Charcuterie Preserving the Japanese Way, Nancy Singleton Hachisu (Andrews McMeel, 2015) Sourdough/Breadīread: A Baker’s Book of Techniques and Recipes, Jeffery Hamelman (Wiley, second e dition, 2012 first published 2004)įlour Water Salt Yeast: The Fundamentals of Artisan Bread and Pizza, Ken Forkish (Ten Speed Press, 2012) Wild Fermentation: The Flavor, Nutrition, and Craft of Live-Culture Foods, 2nd Edition, Sandor Ellix Katz (Chelsea Green Publishing, 2016 first published 2003)įermented Vegetables, Kirsten and Christopher Shockey (Storey Publishing, 2014)įerment Your Vegetables, Amanda Feifer (Fair Winds Press, 2015)įermented: A Beginner’s Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi, and More, Charlotte Pike (Kyle Books, 2015) (You may notice we’ve omitted the practice of homebrewing, wine and spirit making, and smoking fish and meat, as these categories are quite expansive and require a different set of tools to create.) Take advantage of the final weeks of the harvest season and start your ferments! They were selected based on their accessibility for home kitchens (some even focus on small-batch preserving) and effectiveness in conveying the more complex concepts of the craft. We’ve compiled a list of our 40 favorite print and online sources for solid advice, techniques, science and recipes covering many aspects of fermentation and preserving. There’s also been a growing and passionate movement to ferment and cure at home, bringing with it the rich, funky flavors and unique nutritional benefits affiliated with fermentation. In the past 5 to 10 years, there has been a marked increase in fermented, jarred and cured creations adorning plates in restaurants and sold at farmers’ markets and stores across the country. (Nov.We’re obsessed with fermented and preserved foods, and we’re not alone. The real problem is the idiosyncratic, highly personal approach: you just don't know what you'll find in this book and what you won't. ) is an elegant writer and the entries he does include can be useful and sometimes entertaining.
An opening eight-page section announces, with finger wagging, that “veal stock is theĮssential” and discourses on eggs, salt and kitchen tools. Entries for ladle, rolling pin and other common implements seem almost superfluous, while international items such as wok, tandoor, udon and cardamom are nowhere to be found (though to be fair, nam pla, kimchi and umami are included). , would more accurately have been titled “Selected Elements of French Cooking.” Organized in dictionary format, the book offers short definitions of culinary terms most likely to be encountered in a Continental restaurant kitchen: à la ficelle Ruhlman's slim 12th book, inspired by Strunk and White's classic The Elements of Style