The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji and More. Este artículo no está disponible.
Idioma: inglés
Editorial: PENGUIN UK, 2024
- Tapa blanda
- Usado
Librería: WorldofBooks, Goring-By-Sea, WS, Reino UnidoWorldofBooks
Vendedor de IberLibro desde 16 de marzo de 2007
Condición: Usado - Bueno
EUR 32,38
Descripción del artículo del vendedor
The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
N° de ref. del artículo GOR014062196
- Título
- The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji and More
- Autor
- Cooper, Sam
- Editorial
- PENGUIN UK
- Año de publicación
- 2024
- Estado
- Very Good
- Encuadernación
- Paperback
- Idioma
- inglés
- ISBN 10
- 0241697115
- ISBN 13
- 9780241697115
- Peso del artículo
- 671 gramos
'The man has a knack for making even the most ambitious projects seem entirely possible' Yotam Ottolenghi
'A very useful book' Jamie Oliver
'The new bible of Fermentation' Julius Fiedler, a.k.a @hermann
From kimchi to miso, kombucha to ginger beer, The Fermentation Kitchen introduces you to the alchemy of fermentation – taking simple ingredients and transforming them in form and flavour.
Explore a wide range of authentic and adapted techniques from across cultures and continents and harness bacteria, yeast, and fungus to create a variety of ferments to add flavour to dishes, boost gut health, and give perishable produce a new lease of life.
Reconnect with these natural processes and learn to incorporate ferments into your everyday cooking with guides to flavour, texture and aroma alongside recipe ideas serving as inspiration.
“Sinopsis” puede pertenecer a otra edición de este título.
Acerca del autor
“Acerca de” puede pertenecer a otra edición de este título.