Fermenting Food for Healthy Eating
Delicious probiotic recipes to boost your digestive and immune systems
Fermented foods - kefir, kimchi and kombucha, to name just a few - are flooding the supermarket shelves but can be costly to buy. Whether you are new to fermented foods or looking to expand your repertoire, with Fermenting Food for Healthy Eating you'll discover the astonishing nutritional benefits of fermented foods and drinks, how easy they are to make at home and how to incorporate them into everyday eating. It includes:· A comprehensive introduction explaining how fermentation works to preserve food, make it more digestible and increase its vitamin and mineral availability.· All the basic and more advanced techniques, with…
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Produktdetails
- ISBN: 978-1-4721-4051-7
- EAN: 9781472140517
- Produktnummer: 23017739
- Verlag: Little, Brown Book Group
- Sprache: Englisch
- Erscheinungsjahr: 2017
- Seitenangabe: 176 S.
- Masse: H15.5 cm x B23.3 cm x D1.4 cm 238 g
- Abbildungen: N/A
- Gewicht: 238
- Sonstiges: General (US: Trade)
Über den Autor
Catherine Atkinson has a degree in Food and Nutrition BSc (Hons). She has been Deputy Cookery Editor on Woman's Weekly magazine and later Cookery Editor of Home. Catherine is now a full-time writer and food consultant to various lifestyle and health magazines and has written more than sixty cookbooks. She specialises in healthy eating and her recent published books include 'Coconut water and coconut oil', 'Nut milks and nut butters' and 'Power blends and smoothies'
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