Chemical

Fermenting For Dummies (9781119594208) was previously published as Fermenting For Dummies (9781118615683). While this version features a new Dummies cover and design, the content is the same as the prior release and should not be considered a new or updated product.

Want to ferment at home? Easy.

Fermentation is what makes foods like beer, pickles, and sauerkraut delicious—and nutritious. Fermented foods are chock-full of probiotics that aid in digestive and overall health. In addition, the fermentation process also has been shown to add nutrients to food, making already nutritious food even better! Fermenting For Dummies provides step-by-step information for cooks, homesteaders, farmers, and food lovers of any kind who want to develop a deeper understanding and appreciation for arguably the oldest form of food preservation.

Fermenting For Dummies gives you the scoop on the fermenting process, the tools and ingredients you’ll need to get started, and 100+ recipes for fermenting at home. So what are you waiting for?

• Shows you how to ferment vegetables, including slaw-style, pickles, and kimchee
• Covers how to ferment dairy into yogurt, kefir, cheese, and butter
• Explains how to ferment fruits, from lemons to tomatoes, and how to serve them
• Details how to ferment beverages, including mead, beer, kombucha, vinegar, and more

If you’re interested in preserving food using this ancient method, Fermenting For Dummies has everything you need to get started.

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A fully illustrated examination of the use of color in clay, outlining its history and exploring the styles and techniques of the leading modern makers.

In nerikomi pottery, a ceramicist takes two or more different colored clays and combines them to create a decorative scheme that is then fired into the very fabric of the piece. Most often the colored designs or patterns – which may be coiled, marbled, geometric, mosaic or naturalistic – can be seen right through the piece, inside and out, the carefully engineered design permeating the structure, as opposed to using an external coat of glaze for the decoration.

In this exploration of the approach, renowned ceramicist Thomas Hoadley explains various colored-clay techniques, defining nerikomi and its close relations neriage and agateware. Hoadley examines the work of historical and modern potters worldwide, from the Japanese masters Matsui Kosei and Ito Sekisui (both distinguished as Living National Treasures) to the likes of Curtis Benzie, Dorothy Feibleman, and Barbara Gittings. Each of these artists has taken inspiration from particular sources, refined an individual technique through trial and error, and produced a distinctive signature style.

This fascinating book includes breathtaking images of finished pieces, and work-in-progress photographs, both from the author and from other leading experts in the field. Whether you have a general interest in ceramics or are seeking inspiration before embarking on your own nerikomi adventure, it tells you all you need to know about the work of the world’s leading colored-clay artists.

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Are you a food producer entrepreneur?Then this book is for you!How did the founders of innocent drinks, G’NOSH and MOMA! beat thousands of other fabulous food entrepreneurs to win a space on supermarket shelves? And once they were there, how did they win the battle to convince sceptical, time-strapped shoppers to try them over more established brands?Tessa Stuart knows how, because she helped them do it. In this practical, inspirational book, she draws on her 15 years in the food industry to reveal a tried and tested set of principles for getting you from idea, to a product on the shelf, and to being THE next household name.“Got a great food or drink product that no one knows about? Need to grow sales?This book will show you how to ROCK your pack’s on-shelf impact, to give your business the very best chance of being seen, heard, noticed and bought.”Charlotte Knight, founder and owner of G’NOSH Dips

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