Fermenting Everything: How to Make Your Own Cultured Butter, Fermented Fish, Perfect Kimchi, and Beyond
Fermentation is the secret behind some of today's trendiest dishes and it can help build a healthier gut. With an ever-growing list of ways to ferment, author Andy Hamilton is here to help readers-both newcomers and lifelong fermenters-keep up with this age-old trick for fantastic flavour. Imparting valuable techniques and equipment expertise, Fermenting Everything provides an endless collection of innovative recipes: Creme FraicheSourdough BreadCoconut ChutneyRosehip and Horseradish SauceFermenting Everything is a wonderful companion for those who want to get adventurous in the kitchen.
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Produktdetails
- ISBN: 978-1-68268-469-6
- EAN: 9781682684696
- Produktnummer: 32893013
- Verlag: Countryman Pr
- Sprache: Englisch
- Erscheinungsjahr: 2020
- Seitenangabe: 288 S.
- Masse: H20.3 cm x B20.3 cm x D2.0 cm 612 g
- Gewicht: 612
Über den Autor
Andy Hamilton is a lifelong fermenter whose work appears in the Telegraph, BBC Countryfile magazine, and many others. He can be found online at @andyrhamilton and theotherandyhamilton.com. He lives in Bristol, England, with his family.
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Fermenting Everything: How to Make Your Own Cultured Butter, Fermented Fish, Perfect Kimchi, and Beyond
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