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Zusatztext A superb introduction with a practical but inspiring tone that will let you try something new with your garden produce Informationen zum Autor Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of More Veg, Less Meat , FIVE , Tonics & Teas and Gifts from the Modern Larder . She’s served as Commissioning Editor of Waitrose Food Illustrated and Head of Food for the pioneering organic box scheme Abel & Cole. Rachel is currently runs preserving and fermentation courses at River Cottage in Devon and writes for The Simple Things magazine. She lives in Dorset. Klappentext 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.In Fermentation , the eighteenth River Cottage Handbook, Rachel de Thample shows you how to harness the power of fermentation in your cooking. Zusammenfassung 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....
