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FIZZ: The Beginner's Guide to Making Natural, Non-Alcoholic Fermented Drinks by Barbara Serulus at Abbey's Bookshop,
FIZZ: The Beginner's Guide to Making Natural, Non-Alcoholic Fermented Drinks
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Barbara Serulus Elise van Iterson

FIZZ

The Beginner's Guide to Making Natural, Non-Alcoholic Fermented Drinks

Barbara Serulus,  Elise van Iterson

$34.99

Paperback

Not in-store but you can order this
How long will it take?
English
BIS Publishers B.V.
15 May 2020
Non-alcoholic beverages
Fermentation produces fantastic non-alcoholic drinks. Think of a fresh and tart kombucha, a thirst quenching water kefir, or an earthy beet kvass. They all fizz with healthy bacteria and they all surprise you with their complex taste. More and more, you'll see these drinks offered in top restaurants and cocktail bars. But you can also make them yourself. Fermented drinks, with their natural sparkle and slightly yeasty taste, are a great alternative to wine or beer. They are perfect for those who want to consume less alcohol and those who want to give a pro biotic boost to their body.

This book tells you everything you need to know to brew these healthy and alcohol-free drinks yourself. You will find accessible recipes with step-by-step illustrations, scientific background information on the fermentation process, and 'juicy' anecdotes about the origin of these extraordinary drinks.
By:  
Illustrated by:   Elise van Iterson
Imprint:   BIS Publishers B.V.
Dimensions:   Height: 215mm,  Width: 155mm,  Spine: 16mm
Weight:   340g
ISBN:   9789063695446
ISBN 10:   9063695446
Pages:   144
Publication Date:  
Audience:   General/trade ,  ELT Advanced
Format:   Paperback
Publisher's Status:   Active

Barbara Serulus is a culinary journalist for Belgian magazines and newspapers such as De Standaard Magazine and Weekend Knack. On the side she works as a chef in Table Dance restaurant in Antwerp. Elise van Iterson is an illustrator who works for various Dutch magazines and newspapers such as Vrij Nederland, ELLE Eten, Trouw and Hollands Maandblad. Besides that, she is employed as a chef in restaurant Bureau in Amsterdam.

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