Fermentation :River Cottage Handbook No.18 - River Cottage Handbook
Fermentation :River Cottage Handbook No.18 - River Cottage Handbook
hardback
Published:
3 September, 2020
Popular Books by Rachel de Thample
View All Books by Rachel de Thample
Description
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.
More Details
| Type | Book |
|---|---|
| ISBN13 | 9781408873540 |
| ISBN10 | 1408873540 |
| Number Of Pages | 256 |
| Item Weight | 540 g |
| Product Dimensions | 136 x 202 x 28 mm |
| Publisher / Reseller | Bloomsbury Publishing PLC |
| Format | hardback |
Media Reviews
Walks you through an array of krauts, pickles, and brews that make the most of the seasons * Independent *
Rachel is endlessly inventive with her recipes: kombucha fruit leather, pickled plums, fermented wild mushrooms, fermented honey marmalade and dozens more, covering every fermentation method * Country Life *
A superb introduction with a practical but inspiring tone that will let you try something new with your garden produce * English Garden *
GoodReads Reviews
Author's Bio
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 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.