Gabrielle GlaisterHugh Fearnley-Whittingstall

Título

Fermentation

Descripción

Bloomsbury presents Fermentation by Rachel de Thample, read by Hugh Fearnley-Whittingstall and Gabrielle Glaister. Winner of the Guild of Food Writers Specialist or Single Subject Award 2021 In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen. There are more than 80 simple recipes to make everything from sauerkraut and sourdough, kimchee and kombucha, to pickles and preserves, accompanied by thorough explanations of how the fermenting process works. With little more than yeast and bacteria, salt and time, a whole realm of culinary possibilities opens up. With an introduction by Hugh Fearnley-Whittingstall, this book will bring the art of fermentation to your kitchen.

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Detalles del producto

Editorial:

Bloomsbury Publishing

Autor:

Thample Rachel de

Título:

Fermentation

narrado por:

Gabrielle GlaisterHugh Fearnley-Whittingstall

Idioma:

ISBN de audio:

9781526677563

Fecha de publicación:

24 de abril de 2024

Palabras clave:

fermentation sandor katz preserving pickling kimchi kraut Sauerkraut kombucha sourdough kefir vegetarian Vegan lacto-fermentation fermenting brine piccalilli homemade bread isolation kitchen foraging Yeast ferment pickles sour tangy bitty preservation jam jars vegetables veg Veggie coriander seeds dandelions Louis Pasteur brewing River Cottage beers wines spirits hops cabbage root vegetables juices The Noma Guide to Fermentation Rene Redzepi David Zilper The Art of Fermentation Sandor Ellix Katz Wild Fermentation concepts processes cultured culture foods yogurt yoghurt dairy brine pickles gherkins onions marrow herbs Fermentation Revolution Sebastien Bureau David Cote gut health enzymes It’s Alive Bon Appetit Brad Test kitchen Home cooking homecooked homemade budget meals batch cooking quick and easy meals family friendly Amateur novice expert Kay Featherstone jamie oliver Channel 4 cookery show everyday ingredients supermarket food Sustainability no waste Forage fruit Fruit cheese garden Glut handmade christmas gifts homemade christmas gifts hugh fearnley-whittingstall Sunday Brunch Guild of food writers award winning

Duración

6 hrs 48 min

Tipo de producto

AUDIO

Serie:

River Cottage Handbook

Explícito:

Audiodrama:

Unabridged:

Sí

Sobre el autor:

Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of More Veg, Less Meat, FIVE, Tonics & Teas and Gifts from the Modern Larder. She's served as Commissioning Editor of Waitrose Food Illustrated and Head of Food for the pioneering organic box scheme Abel & Cole. Rachel currently runs preserving and fermentation courses at River Cottage in Devon and writes for The Simple Things magazine. She lives in Crystal Palace, London, where she has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market.