Practical guide for those interested in storing, processing and preserving their own food, emphasising the fermentation process. Covers a wide range of food groups and also provides information on agricultural composts, silage and liquid manure, nutrition and environmental health. Includes resources and references, a chronology, a species list of scientific names and an index. The author is an expert on permaculture, whose other publications include 'Permaculture 1' (1978) and 'Permaculture 2' (1979).
Fermentation is an ancient way of preserving food as an aid to digestion, but the centralization of modern foods has made it less popular. Katz introduces a new generation to the flavors and health benefits of fermented foods. Since the first publication of the title in 2003 he has offered a fresh perspective through a continued exploration of world food traditions, and this revised edition benefits from his enthusiasm and travels.
Christians believe that the logos is the source of all life, yet Christian worship remains unashamedly human-centric. The world of creation, and animals in particular, is almost invisible in our worship. The churches do not have the liturgical means of celebrating the life of animals, giving thanks for their companionship, praying for the relief of their suffering, or marking their death. This unique book provides a variety of liturgies that are animal-friendly and animal-inclusive. They include services in celebration of animal companionship, services for animal welfare, healing liturgies, new eucharistic prayers "for the whole creation," and animal burial services. Underlying all these new forms is a serious theological purpose: to help us to draw deeper into the mystery of God's work in creation and to affirm other sentient beings as co-creatures with us.
Fermented dairy products represent one of the oldest forms of biotechnology practice by mankind. Essential to this process is the growth and development of a highly specialised and specifically selected group of microbes collectively known as Lactic Acid Bacteria (LAB) that bring about the bioconversion of milk to one of a myriad of unique fermented dairy foods. Today, the economic value of the global dairy industry is estimated in the billions and is dependent on the consistent and reliable activity of LAB. Through the chapters of this book, experts in the field describe the basic biology and genetics of LAB phage providing a basis of understanding for their impact on the dairy fermentation process..
Topics in this book include: Energy-efficient site analysis, planning & design methods. House placement & design for temperate, dryland & tropical regions. Urban permaculture: garden layouts, land access & community funding systems. Using fences, trellis, greenhouse & shadehouse to best effect. Chicken & pig forage systems; tree crops & pasture integration for stock. Orchards & home woodlots for temperate, arid & tropical climates. How to influence microclimate around the house & garden. Large section on selected plant species lists, with climatic tolerances, heights & uses.
This beautifully illustrated guide by the author of Japanese Farm Food includes essential Japanese pantry tips and 125 recipes. In Preserving the Japanese Way, Nancy Singleton Hachisu offers step-by-step instructions for preserving fruits, vegetables, and fish using the age-old methods of Japanese farmers and fishermen. The recipes feature ingredients easily found in grocery stores or Asian food markets, such as soy sauce, rice vinegar, sake, and koji. Recipes range from the ultratraditional— Umeboshi (Salted Sour Plums), Takuan (Half-Dried Daikon Pickled in Rice Bran), and Hakusai (Fermented Napa Cabbage)— to modern creations like Zucchini Pickled in Shoyu Koji, Turnips Pickled with Sour Plums, and Small Melons in Sake Lees. Hundreds of full-color photos offer a window into the culinary life of Japan, from barrel makers and fish sauce producers to traditional morning pickle markets. More than a simple recipe book, Preserving the Japanese Way is a book about community, seasonality, and ultimately about why both are relevant in our lives today. “This is a gorgeous, thoughtful—dare I say spiritual—guide to the world of Japanese pickling written with clarity and a deep respect for technique and tradition.” —Rick Bayless, author of Authentic Mexican and owner of Frontera Grill
A detailed and comprehensive guide for growing and using gourmet and medicinal mushrooms commercially or at home. “Absolutely the best book in the world on how to grow diverse and delicious mushrooms.”—David Arora, author of Mushrooms Demystified With precise growth parameters for thirty-one mushroom species, this bible of mushroom cultivation includes gardening tips, state-of-the-art production techniques, realistic advice for laboratory and growing room construction, tasty mushroom recipes, and an invaluable troubleshooting guide. More than 500 photographs, illustrations, and charts clearly identify each stage of cultivation, and a twenty-four-page color insert spotlights the intense beauty of various mushroom species. Whether you’re an ecologist, a chef, a forager, a pharmacologist, a commercial grower, or a home gardener—this indispensable handbook will get you started, help your garden succeed, and make your mycological landscapes the envy of the neighborhood.
