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Fermentation: River Cottage Handbook No.18 de Rachel de Thample

Fermentation: River Cottage Handbook No.18: River Cottage Handbook

Autor Rachel de Thample
en Limba Engleză Hardback – 3 sep 2020
Winner of the Guild of Food Writers Specialist or Single Subject Award 2021
In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen.
There are more than 80 simple recipes to make everything from sauerkraut and sourdough, kimchee and kombucha, to pickles and preserves, accompanied by thorough explanations of how the fermenting process works. With little more than yeast and bacteria, salt and time, a whole realm of culinary possibilities opens up.
With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful step-by-step photographs, this book will bring the art of fermentation to your kitchen.
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Specificații

ISBN-13: 9781408873540
ISBN-10: 1408873540
Pagini: 256
Ilustrații: Colour photography throughout
Dimensiuni: 134 x 202 x 24 mm
Greutate: 0.51 kg
Editura: Bloomsbury Publishing
Colecția Bloomsbury Publishing
Seria River Cottage Handbook

Locul publicării:London, United Kingdom

Recenzii

Walks you through an array of krauts, pickles, and brews that make the most of the seasons
Rachel is endlessly inventive with her recipes: kombucha fruit leather, pickled plums, fermented wild mushrooms, fermented honey marmalade and dozens more, covering every fermentation method
A superb introduction with a practical but inspiring tone that will let you try something new with your garden produce

Notă biografică

RACHEL DE THAMPLE is an award-winning author who has worked in food, health and sustainability for more than 20 years. She teaches fermentation and seasonal nutrition courses at River Cottage in Devon, as well as Petersham Nurseries and Daylesford. She served as Course Director of the College of Naturopathic Medicine's Natural Chef diploma course in London, was the Head of Food for organic retailer Abel & Cole and Commissioning Editor of Waitrose Food Illustrated magazine. She's written seven other books including Tonics & Teas and the River Cottage Fermentation Handbook, which won a Guild of Food Writer's Award and Winter Wellness a finalist for best cookbook. Rachel studied sustainable food systems at University College London and was instrumental in setting up the award-winning Crystal Palace Food Market.