Winner of the Guild of Food Writers Specialist or Single Subject Award 2021b brbrIn iFermentationi, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen.brbrThere are more than 80 simple recipes to make everything from sauerkraut and sourdough, kimchee and kombucha, to pickles and preserves, accompanied by thorough explanations of how the fermenting process works. With little more than yeast and bacteria, salt and time, a whole realm of culinary possibilities opens up. brbrWith an introduction by Hugh Fearnley-Whittingstall and plenty of helpful step-by-step photographs, this book will bring the art of fermentation to your kitchen.
Fermentation
Rachel de Thample
In iFermentationi, the eighteenth River Cottage Handbook, Rachel de Thample shows you how to harness the power of fermentation in your cooking.Rights Sold
French, RussianBook Details
Imprint: Bloomsbury Publishing brPublication date: 03092020 brFormat: 198 x 129 mm | 256 pagesAbout the Author
Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of iMore Veg, Less Meati, iFIVEi, iTonics & Teas iand iGifts from the Modern Larderi. She's served as Commissioning Editor of iWaitrose Food Illustratedi and Head of Food for the pioneering organic box sche Abel & Cole. Rachel currently runs preserving and fermentation courses at River Cottage in Devon and writes for iThe Simple Thingsi magazine. She lives in Crystal Palace, London, where she has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market.
