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The River Cottage Fermentation handbook / by Rachel de Thample ; with an introduction by Hugh Fearnley-Whittingstall.

By: Contributor(s): Material type: TextTextSeries: River Cottage handbook ; 18 | River Cottage handbook ; 18.Description: 256 pages : color illustrations ; 20 cmISBN:
  • 9781408873540
  • 1408873540
Subject(s): Genre/Form: DDC classification:
  • 641.4 23
Contents:
Fermentation basics -- Vegetables -- Fruit -- Drinks -- Sourdoughs & batters -- Dairy & dairy alternatives -- Useful things.
Summary: 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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Item type Current library Collection Call number Status Date due Barcode
Non-Fiction Non-Fiction Pop-Up Library Non-Fiction Non Fiction 641.4 (Browse shelf(Opens below)) Available A00745501

Includes index.

Fermentation basics -- Vegetables -- Fruit -- Drinks -- Sourdoughs & batters -- Dairy & dairy alternatives -- Useful things.

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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