Part how-to guide, part cookbook, and part reference manual, The Fermentation Kitchen is a wide-ranging introduction to experimentation with the fundamentals of fermented vegetables, condiments, sausage, dairy, meat, bread, vinegar, kombucha, and other live-culture foods. Easy-to-follow information that is both technical and practical. This book seeks to help readers improvise and adapt new knowledge to safely create novel flavors and unique fermented foods, using beer when possible.
Sprache
Verlagsort
Produkt-Hinweis
Illustrationen
Maße
Höhe: 251 mm
Breite: 180 mm
Dicke: 12 mm
Gewicht
ISBN-13
978-1-938469-71-8 (9781938469718)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Klassifikation
Foreword
Introduction
Chapter 1: About Fermentation
Chapter 2: Techniques
Chapter 3: Bread (Straight doughs)
Chapter 4: Bread (preferments and sourdough)
Chapter 5: Fermented Veggies
Chapter 6: Hot sauce, relish, and chutney
Chapter 7: Dairy
Chapter 8: Meat
Chapter 9: Vinegar
Chapter 10: Kombucha
Appendix A: Equipment
Appendix B: On salt
Appendix C: Bibliography and Recommended Reading
