Fermented : : a Beginner's Guide to Making Your own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi, and More
Book - 2015 664.024 Pi 1 On Shelf No requests on this item
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Locations
Call Number: 664.024 Pi
On Shelf At: Downtown Library
| Location & Checkout Length | Call Number | Checkout Length | Item Status |
|---|---|---|---|
|
Downtown 2nd Floor 4-week checkout |
664.024 Pi | 4-week checkout | On Shelf |
Fruit and vegetables -- Yogurt and labneh -- Beans and legumes -- Sourdough baking -- Drinks -- Preserves.
Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. Chapters covering fruit and vegetables, milk, pulses, baking and drinks will introduce you to unique new flavours as well as traditional fermented vegetables such as German Sauerkraut and Japanese Kimchi. Use fermented ingredients in dishes such as Sauerkraut, Bacon and Potato Soup, Kimchi and Pork Salad and Smoky Grilled Tempeh. Learn how to make sweet and savoury yogurts such as Coconut Yogurt or Cardamom and Rose Yogurt Cream to go with your perfected Sourdough Chocolate Cake. Create essential pickles, sauces and chutneys with fermentation that will have endless uses, fully stock any kitchen cupboard or make an excellent homemade gift.
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PUBLISHED
London : Kyle Books, 2015.
Year Published: 2015
Description: 159 pages : color illustrations ; 24 cm.
Language: English
Format: Book
ISBN/STANDARD NUMBER
9781909487376
1909487376
9780857832863
0857832867
ADDITIONAL CREDITS
Fisher, Tara,
SUBJECTS
Fermented foods -- Handbooks, manuals, etc.
Fermentation -- Handbooks, manuals, etc.
Cookbooks.