#Kirsten K. Shockey

[cathygeha]

REVIEW

Miso, Tempeh, Natto & Other Tasty Ferments by Kirsten K. Shockey; Christopher Shockey

A Step-by-Step Guide to Fermenting Grains and Beans

Some of the words I wrote down while reading this book:

* Scientific

* Specific

* Diverse

* Has a great bibliography and index

* Educational

* History of

* Fiddly

* Time consuming

* Stringy

* Specialized equipment

* Caution

* Wonderful illustrations

* Recipes to make and then use fermented products

* Interesting – Probably would never make any of the items in the book but truly informative

Having made some plant milks, thought about making tofu and seen a video on how tempeh is made I thought it would be interesting to see how many items I might be able to make to augment the vegetarian-vegan diet I am trying to follow. I came away with an appreciation of the process used to make many foods that I cannot find locally in the Middle East and also sure that to make the ones in this book as they should be made – and live to tell about it – I would need to follow this book carefully or spend time learning from a master to make them correctly.

Thank you to NetGalley and Storey Publishing for the ARC – This is my honest review.

4-5 Stars

https://www.goodreads.com/book/show/40591925-miso-tempeh-natto-other-tasty-ferments

BLURB

Best-selling fermentation authors Kirsten and Christopher Shockey explore a whole new realm of probiotic superfoods with Miso, Tempeh, Natto & Other Tasty Ferments. This in-depth handbook offers accessible, step-by-step techniques for fermenting beans and grains in the home kitchen. The Shockeys expand beyond the basic components of traditionally Asian protein-rich ferments to include not only soybeans and wheat, but also chickpeas, black-eyed peas, lentils, barley, sorghum, millet, quinoa, and oats. Their ferments feature creative combinations such as ancient grains tempeh, hazelnut–cocoa nib tempeh, millet koji, sea island red pea miso, and heirloom cranberry bean miso. Once the ferments are mastered, there are more than 50 additional recipes for using them in condiments, dishes, and desserts including natto polenta, Thai marinated tempeh, and chocolate miso babka. For enthusiasts enthralled by the flavor possibilities and the health benefits of fermenting, this book opens up a new world of possibilities.

[suegreene]

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 Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using the same basic methods, for fermenting 80 different vegetables and herbs. You'll discover how easy it is to make dozens of exciting dishes, including?pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes are?creative, delicious, and healthful, and many of them can be made in small batches -- even just?a single pint.

[in0dtp]

Read Book Fiery Ferments: 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments EBOOK -- Kirsten K. Shockey

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Description

The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. 

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[Doc] Fiery Ferments 70 Stimulating Recipes for Hot Sauces Spicy Chutneys Kimchis with Kick and Other Blazing Fermented Condiments $BOOK^

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information book:

Author : Kirsten K. Shockey

Pages : 272

Language :

Release Date :2017-5-30

ISBN :1612127282

Publisher :Storey Publishing, LLC

BOOK DESCRIPTION:

The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments. 

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information book:

Author : Kirsten K. Shockey

Pages : 368

Language :eng

Release Date :2014-9-23

ISBN :1612124259

Publisher :Storey Publishing

BOOK DESCRIPTION:

Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using the same basic methods, for fermenting 80 different vegetables and herbs. You'll discover how easy it is to make dozens of exciting dishes, including pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes are creative, delicious, and healthful, and many of them can be made in small batches -- even just a single pint.

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[DOWNLOAD-PDF] Fermented Vegetables: From Arugula Kimchi to Zucchini Curry, a Complete Guide to Fermenting More Than 80 Herbs and Vegetables - Kirsten K. Shockey Book’s

 Fermented Vegetables: From Arugula Kimchi to Zucchini Curry, a Complete Guide to Fermenting More Than 80 Herbs and Vegetables PDF

by : Kirsten K. Shockey

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 Fermented Vegetables: From Arugula Kimchi to Zucchini Curry, a Complete Guide to Fermenting More Than 80 Herbs and Vegetables

 Read Online and Download Fermented Vegetables: From Arugula Kimchi to Zucchini Curry, a Complete Guide to Fermenting More Than 80 Herbs and Vegetables. Even beginners can make their own fermented foods! This guide includes in-depth instruction for making kimchi, sauerkraut, and pickles and then offers more than 120 recipes, using the same basic methods, for fermenting 80 different vegetables and herbs. You'll discover how easy it is to make dozens of exciting dishes, including?pickled Brussels sprouts, curried golden beets, carrot kraut, and pickled green coriander. The recipes are?creative, delicious, and healthful, and many of them can be made in small batches -- even just?a single pint..

Fermented Vegetables: From Arugula Kimchi to Zucchini Curry, a Complete Guide to Fermenting More Than 80 Herbs and Vegetables by Kirsten K. Shockey

Tags: Fermented Vegetables: From Arugula Kimchi to Zucchini Curry, a Complete Guide to Fermenting More Than 80 Herbs and Vegetables by Kirsten K. Shockey Free download, epub, docs, New York Times, ppt, audio books, Bloomberg, #NYT, books to read, good books to read, cheap books, good books,online books, books online, book reviews, read books online, books to read online, online library, greatbooks to read, best books to read, top books to read Fermented Vegetables: From Arugula Kimchi to Zucchini Curry, a Complete Guide to Fermenting More Than 80 Herbs and Vegetables by Kirsten K. Shockey

[topcookbooks]

Fermented Vegetables - Kirsten K. Shockey http://dlvr.it/R89qFW http://dlvr.it/R89qFW

[itunesbooks]

Fiery Ferments - Kirsten K. Shockey

Fiery Ferments 70 Stimulating Recipes for Hot Sauces, Spicy Chutneys, Kimchis with Kick, and Other Blazing Fermented Condiments Kirsten K. Shockey Genre: Methods Price: $11.99 Publish Date: May 30, 2017 Publisher: Storey Publishing, LLC Seller: Workman Publishing Co., Inc. The authors of the best-selling Fermented Vegetables are back, and this time they’ve brought the heat with them. Whet your appetite with more than 60 recipes for hot sauces, mustards, pickles, chutneys, relishes, and kimchis from around the globe. Chiles take the spotlight, with recipes such as Thai Pepper Mint Cilantro Paste, Aleppo Za’atar Pomegranate Sauce, and Mango Plantain Habañero Ferment, but other traditional spices like horseradish, ginger, and peppercorns also make cameo appearances. Dozens of additional recipes for breakfast foods, snacks, entrées, and beverages highlight the many uses for hot ferments.  http://dlvr.it/R0x8CJ

[cathygeha]

REVIEW

The Big Book of Cidermaking

by Christopher Shockey and Kirsten K. Shockey

  Expert Techniques for Fermenting and Flavoring Your Favorite Hard Cider, from Sweet, Bubbly, Botanical,  or Hopped to Barrel – Aged Apple Brandy and Pommeau

  As my husband continues to bring in fruit from the garden, I truly wish that I had this book available to me in my house. Not only are the photographs gorgeous but the information is excellent and instructions easy to follow…well relatively easy to follow. That said, the book is not out till September 1 so perhaps I will be able to find it before next season’s harvest.

  What I liked:

* The gorgeous photographs

* The section on making cider and what is needed to do so

* Information on the years used in fermentation, the differences in plain, infused, iced, drinking and spirited varieties of beverages

* The history portion and mention of the amazing Nick Botner – Ark Keeper of apple varieties

* The anecdotes

* The details included

* Some information on actual cider makers

* The inclusion of French, Welsh, Spanish and perhaps other foreign ciders and their makers

* Learning the types of wild yeasts that can be used

* Finding out that cider is not just made from apples

* The information on a few other fermented foods

* The Appendix that includes information with photos

* Everything except…

  What I didn’t like:

* That the book is not already mine to use with the produce I have on hand :)

  Did I enjoy this book? Yes

Would I recommend/buy this book? Definitely

  Thank you to NetGalley and Storey Publishing for the ARC – This is my honest review.

  5 Stars

   BLURB

  The best-selling authors Christopher Shockey and Kirsten K. Shockey turn their expertise to the world of fermented beverages in the most comprehensive guide to home cidermaking available. With expert advice and clear, step-by-step instructions, The Big Book of Cidermaking equips readers with the skills they need to make the cider they want: sweet, dry, fruity, farmhouse-style, hopped, barrel-aged, or fortified. The Shockeys’ years of experience cultivating an orchard and their experiments in producing their own ciders have led them to a master formula for cidermaking success, whether starting with apples fresh from the tree or working with store-bought juice. They explore in-depth the different phases of fermentation and the entire spectrum of complex flavor and style possibilities, with cider recipes ranging from cornelian cherry to ginger, and styles including New England, Spanish, and late-season ciders. For those invested in making use of every part of the apple, there’s even a recipe for vinegar made from the skins and cores leftover after pressing. This thorough, thoughtful handbook is an empowering guide for every cidermaker, from the beginner seeking foundational techniques and tips to the intermediate cider crafter who wants to expand their skills.

[micaramel]

You don’t have to trek to a museum to see great art—often, you can find it outdoors. Public art allows everyone to experience the thrill of creative expression. From playful sculptures that interact with the environment to colorful mosaic staircases, these incredible displays brighten our world at large. And, best of all, you needn't go far to see these types of fantastic creations. Often, they're just beyond your doorstep. There are numerous pieces of public art in the U.S. that are just waiting for you to come and see them.

Public art isn’t limited to large metropolitan areas or museum-adjacent spaces. It can be in seemingly random or even isolated places. The Social Pool by artist Alfredo Barsuglia, for instance, is open to anyone who can find it. Currently, it’s in an undisclosed location in the Southern California desert. Barsuglia is vague about how to even get there, stating that it’s “several hours of driving from Los Angeles” and to visit it, you must be willing “to walk a long distance to reach the pool from the nearest road.” But among the sandy locale, its white, minimalist appearance looks like an oasis under the hot sun.

Get ready to pack your bags and take a “trip” to see spectacular works of public art in the U.S..

Chicago, Illinois

Cloud Gate by Anish Kapoor

San Francisco, California

The 16th Avenue Steps by Aileen Barr and Colette Crutcher Photo source: Yellofish Read more: San Francisco’s Secret Mosaic Staircase

Baltimore, Maryland

BUS by mmmm… Read more: Playful Typography Sculpture Makes Waiting for the Bus More Fun

Fort Smith, Arkansas

The Universal Chapel by Okuda Read more: Street Artists Transform City in Arkansas Into Their Own Outdoor Art Gallery

Las Vegas, Nevada

Seven Magic Mountains by Ugo Rondinone

Charlotte, North Carolina

Metalmorphosis by David Cerny Read more: Giant Moving Head Steel Sculpture by David Cerny

Austin, Texas

Open Room by Roberto Behar and Rosario Marquardt Photo credit: City of Austin Arts

Worthington, Ohio

71 Fountain Photo credit: Kyle Wood

Reston, Virgina

A Bird in Hand by Patrick Dougherty Photo credit: Greater Reston Arts Center, Greg Staley

Reedsburg, Wisconsin

Invasive Species by Isabelle Garbani Photo credit: Kirsten K. Shockey

Birmingham, Alabama

LightRails by Bill FitzGibbons Photo credit: REV Birmingham

Photo credit: REV Birmingham

Philadelphia, Pennsylvania

Freedom by Zenos Frudakis

New York City, New York

Life Underground by Tom Otterness

Casey, Illinois

World's Largest Rocking Chair Sculpture by Jim Bolin Photo credit: turkishjim Read more: Small Town Is Filled With Giant Sculptures of Everyday Objects

World's Largest Mailbox Sculpture by Jim Bolin Photo credit: Big Things in a Small Town Facebook

Eugene, Oregon

Photo source: Eugene, Oregon

Somewhere in the Southern California Desert

Social Pool by Alfredo Barsuglia

Valentine, Texas

Prada Marfa by Michael Elmgreen and Ingar Dragset Photo credit: Thessaly La Force

Coachella Valley, California

Mirage by Doug Aitken Read more: Mirrored House Camouflages into the Mountainous Californian Desert

Seattle, Washington

Seattle Mosaic Mural by Paul Horiuchi Photo credit: Spike Mafford Photography

Denver, Colorado

I See What You Mean by Lawrence Argent Photo credit: Artists & Thieves

Phoenix, Arizona

Her Secret is Patience by Janet Echelman Photo credit: Christina OHaver

The post 20+ Places to Find Spectacular Public Art Around the U.S. appeared first on My Modern Met.

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[in0dtp]

Read Homebrewed Vinegar: How to Ferment Your Own Apple Cider Vinegar and 43 Other Delicious Varieties, Including Flavors Made from Coconut, Turmeric, Juicing Pulp, Beer, and More -- Kirsten K. Shockey

EPUB & PDF Ebook Homebrewed Vinegar: How to Ferment Your Own Apple Cider Vinegar and 43 Other Delicious Varieties, Including Flavors Made from Coconut, Turmeric, Juicing Pulp, Beer, and More | EBOOK ONLINE DOWNLOAD

by Kirsten K. Shockey.

Download Link : DOWNLOAD Homebrewed Vinegar: How to Ferment Your Own Apple Cider Vinegar and 43 Other Delicious Varieties, Including Flavors Made from Coconut, Turmeric, Juicing Pulp, Beer, and More

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Ebook PDF Homebrewed Vinegar: How to Ferment Your Own Apple Cider Vinegar and 43 Other Delicious Varieties, Including Flavors Made from Coconut, Turmeric, Juicing Pulp, Beer, and More | EBOOK ONLINE DOWNLOAD Hello Book lovers, If you want to download free Ebook, you are in the right place to download Ebook. Ebook Homebrewed Vinegar: How to Ferment Your Own Apple Cider Vinegar and 43 Other Delicious Varieties, Including Flavors Made from Coconut, Turmeric, Juicing Pulp, Beer, and More EBOOK ONLINE DOWNLOAD in English is available for free here, Click on the download LINK below to download Ebook Homebrewed Vinegar: How to Ferment Your Own Apple Cider Vinegar and 43 Other Delicious Varieties, Including Flavors Made from Coconut, Turmeric, Juicing Pulp, Beer, and More 2020 PDF Download in English by Kirsten K. Shockey (Author).

Description

Apple cider vinegar has a long history as a folk remedy for a variety of health conditions and, as a result, has achieved something akin to cult status among natural health enthusiasts. But many people don’t realize that there is a whole world of options beyond store-bought ACV or distilled white vinegar. In fact, vinegar can be made from anything with fermentable sugar, whether leftover juicing pulp or brown bananas, wildflowers or beer. With her in-depth guide, Kirsten K. Shockey takes readers on a deep dive into the wide-ranging possibilities alive in this ancient condiment, health tonic, and global kitchen staple. In-depth coverage of the science of vinegar and the basics of equipment, brewing, bottling, and aging gives readers the foundational skills and knowledge for fermenting their own vinegar. Then the real journey begins, delving into the many methods and ingredients for making vinegars, from apple cider to red wine to rice to aged balsamic. Along the way, Shockey shares