Fermenting Made Simple. Delicious Recipes to Improve Your Gut Health
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- Nombre de pages240
- FormatePub
- ISBN978-1-77151-365-4
- EAN9781771513654
- Date de parution31/05/2022
- Protection num.Digital Watermarking
- Taille238 Mo
- Infos supplémentairesepub
- ÉditeurTouchwood Editions
Résumé
Shortlisted for the 2023 Taste Canada AwardsWinner of a Gourmand World Cookbook AwardLooking to improve your gut health in a fun and flavourful way? This collection of 80+ recipes is a friendly, no-fuss primer on the joys of fermented foods. In this down-to-earth, no-fuss primer on fermented foods, Emillie Parrish introduces home cooks to deliciously easy DIY cultured foods and the principles of probiotics for health and well-being.
Organized into chapters on fermented vegetables; nuts, seeds, and beans; grains; dairy; sourdough; and beverages (plus ideas for adding your ferments to snacks and meals) the book's 80+ recipes emphasize simplicity over specialized ingredients or equipment. The book is entirely vegetarian and includes a number of recipes specifically for gluten-free or vegan diets. From kimchi, pickles, and salsa to ginger bug, yogurt, and spreads, you'll soon have a kitchen full of tasty fermented foods.
With beautiful photography, thorough guidelines on sanitizing, advice on mould (it's not all bad!), and best practices for storing your ferments for the short- and long-term, Fermenting Made Simple will teach you how to make affordable, no-cook and zero-waste pickles, condiments, snacks, and treats. All of your meals will burst with flavour!
Organized into chapters on fermented vegetables; nuts, seeds, and beans; grains; dairy; sourdough; and beverages (plus ideas for adding your ferments to snacks and meals) the book's 80+ recipes emphasize simplicity over specialized ingredients or equipment. The book is entirely vegetarian and includes a number of recipes specifically for gluten-free or vegan diets. From kimchi, pickles, and salsa to ginger bug, yogurt, and spreads, you'll soon have a kitchen full of tasty fermented foods.
With beautiful photography, thorough guidelines on sanitizing, advice on mould (it's not all bad!), and best practices for storing your ferments for the short- and long-term, Fermenting Made Simple will teach you how to make affordable, no-cook and zero-waste pickles, condiments, snacks, and treats. All of your meals will burst with flavour!