"People everywhere are rejecting industrial food—and fermentation is at the zenith of this ""homemade"" movement. It's slow food at its slowest; optimizes nutrition; and confers unique flavors. This mouthwatering survey presents a world of recipes for fermented foods and beverages, from bread and beer to ketchup, kombucha, and kimchi. Featuring tantalizing photography and tips, this book is the ultimate fermentation resource."
By:
Eric Childs, Jessica Childs Imprint: Sterling Country of Publication: United States Dimensions:
Height: 215mm,
Width: 190mm,
Spine: 20mm
Weight: 635g ISBN:9781454917748 ISBN 10: 1454917741 Pages: 192 Publication Date:26 January 2016 Audience:
General/trade
,
ELT Advanced
Format:Hardback Publisher's Status: Active
Eric Childs started Kombucha Brooklyn in his Williamsburg apartment in 2007. Jessica Childs is a molecular biologist, holding a Chef's Training Certificate from the Natural Gourmet Institute for Health and Culinary Arts in New York City.