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Fermentation

Fermentation

River Cottage Handbook No. 18

by Rachel De Thample
Hardback
Publication Date: 01/12/2020
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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.

ISBN:
9781408873540
9781408873540
Category:
Cookery / food & drink etc
Format:
Hardback
Publication Date:
01-12-2020
Language:
English
Publisher:
Bloomsbury Publishing PLC
Country of origin:
United Kingdom
Pages:
256
Dimensions (mm):
202.95x136.91x24.89mm
Weight:
0.49kg
Rachel De Thample

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 Crystal Palace, London, where she has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market.

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You can find this item in:

Preserving & freezing Cookery by ingredient General cookery & recipes Cookery / food & drink etc Vegetarian cookery Home & house maintenance Health & wholefood cookery
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