A thoroughly practical guide to the ancient art of fermentation, with fresh and modern recipes for all year round. Seasonal, local, organic and wild, Take the slow road to River Cottage with this eighteenth in a series of essential books about food and the great outdoors.
One of the world’s oldest methods of preserving food is enjoying a renaissance. With little more than yeast and bacteria, salt and time, a whole realm of culinary possibilities opens up. Here are more than 80 simple recipes for sauerkraut and sourdough, kimchee and kombucha, pickles, and preserves, accompanied by explanations of how the fermenting process works. With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful step-by-step photographs, this book will bring the delicious and health-boosting art of fermentation to your kitchen.
The River Cottage Handbooks are a series of essential guides, produced by TV presenter, and practicing smallholder Hugh Fearnley Whittingstall. Each of the guides is packed with information, recipes, and general background information, enabling anyone to make use of nature’s edible resources.
- Author: de Thample, Rachel
- Publisher: Bloomsbury Publishing Ltd
- Format: Hardback
- Publication Date: 03/09/2020
- ISBN: 9781408873540
- B-Code: B051881
- Illustrated: Photos
- Pages: 256
- Dimensions: 198x129mmWe aim to ship all orders within 12/24 hrs.
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