Articles liés à Fermentation: River Cottage Handbook No.18

Fermentation: River Cottage Handbook No.18 - Couverture rigide

Livre 18 sur 19: River Cottage Handbook

Thample, Rachel De

 
9781408873540: Fermentation: River Cottage Handbook No.18

Synopsis

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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À propos de l'auteur

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.

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