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. Disconcerted by off-flavors and spoilage in beer, wine, and baked 

 

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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.

The Sneaky Chef: Simple Strategies for Hiding Healthy Foods in Kids' Favorite Meals

 Parents will do almost anything to get their kids to eat healthier, but unfortunately, they've found that begging, pleading, threatening, and bribing don't work. With their patience wearing thin, parents will "give in" for the sake of family peace, and reach for "kiddie" favorites--often nutritionally inferior choices such as fried fish sticks, mac n' cheese, Pop-sicles, and cookies.
 

Raw Food Made Easy For 1 or 2 People

Although raw foods have gained tremendous popularity in recent years, some people are put off by the work and equipment needed for dehydrating and the extensive preparation required for gourmet raw food dishes. In answer to their pleas, veteran raw foods chef Jennifer Cornbleet provides a host of quick and easy recipes for snacks, hearty main meals and all kinds of tasty tidbits-all made without ever having to touch a stove.

What Einstein Told His Cook 2: The Sequel: Further Adventures in Kitchen Science

Food-science columnist Robert Wolke returns with a further compilation of his ever-popular and instructive essays on the whys and wherefores of the foods we cook and eat. He addresses a host of questions and issues that befuddle not just chefs but anyone who cares about the foods we ingest. Wolke addresses all such questions with sound scientific information in his punning, idiosyncratic way, which is sure to provoke many a laugh.  Marlene Parrish offers recipes that complement the subjects of Wolke's essays.