I’m in fermentation
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| Infos : | pp. 490 |
The complete guide to fermented foods
Techniques, experiments and recipes for bringing fermented foods to our tables – With lots of recipes.
The most comprehensive book you can find on fermented foods, with techniques, preparation methods and lots of recipes.
Marco Fortunato also outlines new frontiers in this process, thanks to his years of experience and experimentation, which take fermented foods to a higher level of taste, effectiveness and discovery. In this book, the author combines his wealth of information, the result of years of study and practice, with his personalised creations, original ideas and great innovative work. You will be amazed to discover how versatile these foods can be, their history, and how they can become real “treasures of health” to bring to the table.
In the rich practical section, you will find, among other things, recipes for preparing:
- kombucha in countless flavour variations
- milk, water, lactose-free and cream kefir
- cider, mead, melomiel and mieluva
- kvass and tepache
- sodas fermented with flowers, fruits and herbs
- smen and sour butter
- fermented vegetable cheeses, pickled vegetables and kimchi
- fermented legumes and cereals
- the well-known black garlic and black apple… and much more!
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