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Fermentation
River Cottage Handbook (Book 18)
- Author
- Rachel de Thample
- Publisher
- Bloomsbury Publishing
- Publish Date
- 25 April 2024
- Run Time
- 6 hours 48 minutes
- Format
- Audiobook
What to expect
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.
Critics Review
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Walks you through an array of krauts, pickles, and brews that make the most of the seasons
Independent
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Rachel is endlessly inventive with her recipes: kombucha fruit leather, pickled plums, fermented wild mushrooms, fermented honey marmalade and dozens more, covering every fermentation method
Country Life
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A superb introduction with a practical but inspiring tone that will let you try something new with your garden produce
English Garden
User Reviews
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Details
- Author
- Rachel de Thample
- Narrator
- Gabrielle Glaister, Hugh Fearnley-Whittingstall
- Duration
- 6 hours 48 minutes
- Release Date
- 25 April 2024
- ISBN
- 9781526677563
- Format
- Audiobook
- Publisher
- Bloomsbury Publishing
- Genre
- Cookery / food and drink / food writing / cookbooks, Health and wholefood cookery / healthy eating
Synopsis
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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