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Fermented foods are experiencing a resurgence in popularity due to
their bold flavors and purported health benefits. Brewer and
distiller Gabe Toth has dedicated 15 years to learning and
experimenting with the fundamentals of fermented vegetables,
condiments, sausage, dairy, meat, bread, vinegar, kombucha, and
other live-culture foods. In The Fermentation Kitchen, he distills
the essential lessons into easy to follow information that is both
technical and practical. Part how-to guide, part cookbook, and part
reference manual, The Fermentation Kitchen is a wide-ranging
introduction to fermentation for brewers, food enthusiasts, and
home fermentationists, who want to go beyond just recipes to
understand what's happening as their food is transformed. Enough
chemistry and microbiology is included to provide a thorough
understanding of what's happening during food transformation which,
when paired with a focus on methods and recipes to illustrate
techniques, will allow the reader to explore fermentation with
greater creativity. The overarching aim of The Fermentation Kitchen
is to provide readers with the tools they need to improvise and
adapt their new knowledge to safely create novel flavors and unique
fermented foods that reflect their own creativity, using beer when
possible.
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