Of Cabbages And Kimchi A Practical Guide To The World Of Fer
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SHORTLISTED FOR THE ANDRE SIMON FOOD BOOK AWARDSHORTLISTED FOR THE FORTNUM AND MASON FOOD BOOK AWARDSHORTLISTED FOR THE GUILD of FOOD WRITERS FOOD BOOK AWARDA playful and accessible guide to fermentin...
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Forlagsbeskrivelse af Of Cabbages And Kimchi A Practical Guide To The World Of Fer af James Read
SHORTLISTED FOR THE ANDRE SIMON FOOD BOOK AWARDSHORTLISTED FOR THE FORTNUM AND MASON FOOD BOOK AWARDSHORTLISTED FOR THE GUILD of FOOD WRITERS FOOD BOOK AWARDA playful and accessible guide to fermenting at homeJames Read is on a mission to smuggle bacteria into our kitchens. In of Cabbages & Kimchi, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurized - and places them under the microscope, before cooking with them in all their delicious versatility. From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen - no specialist equipment required. Alongside his recipes, James investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution. Featuring over fifty recipes - including Mushroom and Sauerkraut Pierogi, Chilled Radish Noodle Soup and Green Chilli Fermented Salsa - and packed to the brim with Marija Tiurina's gastro-surrealist watercolour illustrations, of Cabbages and Kimchi will help you create, understand and appreciate fermentation's bubbling magic. SHORTLISTED FOR THE ANDRE SIMON FOOD BOOK AWARDSHORTLISTED FOR THE FORTNUM AND MASON FOOD BOOK AWARDSHORTLISTED FOR THE GUILD of FOOD WRITERS FOOD BOOK AWARDA playful and accessible guide to fermenting at homeJames Read is on a mission to smuggle bacteria into our kitchens. In of Cabbages & Kimchi, he takes the ten greatest ''living'' ferments - fermented foods that are neither cooked nor pasteurized - and places them under the microscope, before cooking with them in all their delicious versatility.From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen - no specialist equipment required. Alongside his recipes, James investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution.Featuring over fifty recipes - including Mushroom and Sauerkraut Pierogi, Chilled Radish Noodle Soup and Green Chilli Fermented Salsa - and packed to the brim with Marija Tiurina''s gastro-surrealist watercolour illustrations, of Cabbages and Kimchi will help you create, understand and appreciate fermentation''s bubbling magic.
Detaljer
Forlag
Particular Books
ISBN
9780241455005
Sprog
Engelsk
Sider
240
Udgivelsesdato
02-03-2023
Format
Hardback
Varenr.
3221345
EAN nr.
9780241455005
Varegruppe
Engelsk non fiction div.
Højde/Dybde (mm)
27
Bredde (mm)
161
Længde (mm)
206
Vægt (g)
566
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