Hardcover, 240 pages, published June 2023. A playful and accessible guide to fermenting at home James Read, founder of Kim Kong Kimchi and owner of a walk-in remotely-monitored fermentarium, is on a mission to bring bacteria back to our kitchens. Here, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurised - and puts them under the microscope. The result is Fizz. From the fiery funk of kimchi to the velvet tang of kefir (via kombucha and kvass), Read demonstrates how the microbial process works, then shares his recipes for recreating these delights in your own kitchen without specialist equipment. Alongside his recipes, Read investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution. Featuring over fifty recipes and packed to the brim with essential how-to information, Fizz will help you create, understand and appreciate fermentation's bubbling magic.
Hardcover, 240 pages, published June 2023. A playful and accessible guide to fermenting at home James Read, founder of Kim Kong Kimchi and owner of a walk-in remotely-monitored fermentarium, is on a mission to bring bacteria back to our kitchens. Here, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurised - and puts them under the microscope. The result is Fizz. From the fiery funk of kimchi to the velvet tang of kefir (via kombucha and kvass), Read demonstrates how the microbial process works, then shares his recipes for recreating these delights in your own kitchen without specialist equipment. Alongside his recipes, Read investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution. Featuring over fifty recipes and packed to the brim with essential how-to information, Fizz will help you create, understand and appreciate fermentation's bubbling magic.
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Hardcover, 240 pages, published June 2023. A playful and accessible guide to fermenting at home James Read, founder of Kim Kong Kimchi and owner of a walk-in remotely-monitored fermentarium, is on a mission to bring bacteria back to our kitchens. Here, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurised - and puts them under the microscope. The result is Fizz. From the fiery funk of kimchi to the velvet tang of kefir (via kombucha and kvass), Read demonstrates how the microbial process works, then shares his recipes for recreating these delights in your own kitchen without specialist equipment. Alongside his recipes, Read investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution. Featuring over fifty recipes and packed to the brim with essential how-to information, Fizz will help you create, understand and appreciate fermentation's bubbling magic.
Hardcover, 240 pages, published June 2023. A playful and accessible guide to fermenting at home James Read, founder of Kim Kong Kimchi and owner of a walk-in remotely-monitored fermentarium, is on a mission to bring bacteria back to our kitchens. Here, he takes the ten greatest 'living' ferments - fermented foods that are neither cooked nor pasteurised - and puts them under the microscope. The result is Fizz. From the fiery funk of kimchi to the velvet tang of kefir (via kombucha and kvass), Read demonstrates how the microbial process works, then shares his recipes for recreating these delights in your own kitchen without specialist equipment. Alongside his recipes, Read investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution. Featuring over fifty recipes and packed to the brim with essential how-to information, Fizz will help you create, understand and appreciate fermentation's bubbling magic.
Last updated at 30/09/2024 00:15:23
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Obap Kimchi Can 200g
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Imprint | Particular Books |
Pub date | 02 Mar 2023 |
DEWEY | 641.463 |
DEWEY edition | 23 |
Language | English |
Updated about 11 hours ago
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Imprint | Particular Books |
Pub date | 02 Mar 2023 |
DEWEY | 641.463 |
DEWEY edition | 23 |
Language | English |