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Mastering Fermentation: Recipes for Making and Cooking with Fermented Foods [A Cookbook]
by Consulter la page Mary Karlin d
by Consulter la page Mary Karlin d
- Relié : 256 pages
- Editeur : Ten Speed Press (27 août 2013)
- Langue : Anglais
- ISBN-10 : 1607744384
- ISBN-13 : 978-1607744382
- Dimensions du produit : 22,4 x 2,4 x 23,6 cm
- Moyenne des commentaires client :
A beautifully illustrated and authoritative guide to typically the art and science of fermented food, featuring 70 recipes that progress by simple fermented condiments like vinegars and mustards to more advanced techniques for using wild yeast, fermenting meats, and curing fish.
Despite the fact that fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their particular health benefits, but in addition because they are fun, adventurous DIY projects for property cooks of every level. Learning Fermentation is a beautifully illustrated and authoritative guide to typically the art and science of fermented food, featuring more than seventy recipes that permit you to progress from simple fermented condiments just like vinegars and mustards to more superior techniques for using wild yeast newbies, fermenting meats, and curing fish.
Cooking instructor and author Mary Karlin begins with a solid launch to the wide world of bouillonnement, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover anything from fermented dairy to grains and bread; legumes, nuts, and aromatics; and fermented beverages. Last but not least, typically the book concludes using more than twenty globally-inspired dishes that incorporate fermented foods into appealing finished dishes like Grilled Lamb Filled with Apricot-Date Chutney and Saffron Fat free yogurt Sauce. Offering an accessible, recipe-driven strategy, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating means of bouillonnement, with tasty results.
Despite the fact that fermentation has an ancient history, fermented foods are currently experiencing a renaissance: kombucha, kefir, sauerkraut, and other potent fermentables appeal not only for their particular health benefits, but in addition because they are fun, adventurous DIY projects for property cooks of every level. Learning Fermentation is a beautifully illustrated and authoritative guide to typically the art and science of fermented food, featuring more than seventy recipes that permit you to progress from simple fermented condiments just like vinegars and mustards to more superior techniques for using wild yeast newbies, fermenting meats, and curing fish.
Cooking instructor and author Mary Karlin begins with a solid launch to the wide world of bouillonnement, explaining essential equipment, ingredients, processes, and techniques. The diverse chapters cover anything from fermented dairy to grains and bread; legumes, nuts, and aromatics; and fermented beverages. Last but not least, typically the book concludes using more than twenty globally-inspired dishes that incorporate fermented foods into appealing finished dishes like Grilled Lamb Filled with Apricot-Date Chutney and Saffron Fat free yogurt Sauce. Offering an accessible, recipe-driven strategy, Mastering Fermentation will inspire and equip you to facilitate the transformative, fascinating means of bouillonnement, with tasty results.
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