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Mastering Fermentation
100+ Homemade Recipes for Sustainable Living
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Mastering Fermentation
$7500
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Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?
Mastering Fermentation
Master the basics and experiment with innovative flavor combinations in this definitive guide to fermentation.
Book Hero Magic formatted this description to make it easier to read. While it's new and
still learning, it may not be perfect - your
feedback is welcome!
Description
Master the basics and experiment with innovative flavour combinations in this definitive guide to fermentation.
Whether you’re seeking the health benefits of fermented foods and drinks or just want to take advantage of seasonal produce all year long, this cookbook takes the stress out of fermentation. Mastering Fermentation features over 100 delicious recipes, including fermented fruits, veggies, jams, pickles, kimchi, krauts, kombucha, hot sauces, and more. There is something for everyone, from novices making their first brines to seasoned fermenters hunting for more advanced methods.
Inside you’ll find:
- 100+ delicious, easy-to-follow fermentation recipes
- Everything you need to know about the science and building blocks of fermentation
- Necessary equipment and tools you’ll need to successfully ferment
- Essential food safety and preservation tips
Expand your fermentation repertoire with a variety of bold flavours in Mastering Fermentation.
Book Details
INFORMATION
ISBN: 9781646434213
Publisher: HarperCollins Focus
Format: Hardback
Date Published: 14 September 2023
Country: United States
Imprint: Cider Mill Press Book Publishers LLC
Audience: General / adult
DIMENSIONS
Spine width: 25.0mm
Width: 208.0mm
Height: 260.0mm
Weight: 983g
Pages: 208
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About the Author
Chef Keith Sarasin’s love for food was developed at a young age when he would cook for his mother using old cookbooks that were given to him by his grandmother. He began his culinary career at the age of 15, working at a local sub shop washing dishes and making sandwiches. As the years went on he worked his way up through the restaurant ranks, from Sous Chef to Executive Chef. Sarasin was a private chef before founding The Farmers Dinner in 2012.
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