Ferment: A Guide to the Ancient Art of Culturing Foods, from Kombucha to Sourdough

$33.78
Stock limité - 2 exemplaires disponibles

Langue : Anglais

ISBN : 9781452175171

Auteur : Holly Davis

Date de Publication : 2019

Pages : 272

Celebrated the world over for their health benefits and dynamic flavors, cultured and fermented foods are becoming everyday meal mainstays. In this extensive collection, fermentation pioneer Holly Davis shares more than 120 recipes for familiar—and lesser-known—cultured foods, including yogurt, pickles, kimchi, umeboshi, scrumpy, and more. This inspiring resource contains more than 100 photographs, plus plenty of helpful how-tos and informational charts offering guidance on incorporating fermented ingredients into the diet. With a luxe textured cover and brimming with engaging projects for cooks of all skill levels, this cookbook will be the cornerstone of every preserving kitchen.

This cookbook will be the cornerstone of every preserving kitchen with recipes and tips to use fermented products alongside culturally related meals. Includes recipes such as toasted sesame and miso dressing, crisp white radish kimchi, Indian lime pickle, kombucha, sea-salty crisp breads, black bean tempeh, grilled salt-cured fish, and more.