Zu dieser ISBN ist aktuell kein Angebot verfügbar.Alle Exemplare der Ausgabe mit dieser ISBN anzeigen:
Fermentation is a hot topic among kombucha drinkers, sourdough bakers, and health-conscious eaters hoping to benefit from the good bacteria at work converting carbohydrates to alcohol and carbon dioxide. In Fermented: A Beginner's Guide to Making Your Own Sourdough, Yogurt, Sauerkraut, Kefir, Kimchi, and More," British author Charlotte Pike offers simple DIY versions of global favorites, including labneh (Middle Eastern strained yogurt), blackberry vinegar, and mead (honey wine), as well as recipes for kimchi pancakes, sourdough chocolate muffins, and stir-fried tempeh with chile-peanut sauce. -- Michael Floreak Boston Globe In Fermented, Charlotte Pike offers what she calls a beginner's guide to making your own sourdough, yogurt, sauerkraut, kefir, kimchi and more." You both learn how to make these basic foods and then how to exploit them as components of complete dishes: from apps to desserts. Cooking by the BookReseña del editor:
Incorporate fermented foods into everyday eating with delicious recipes that are easily achievable at home. This gorgeous, fully photographed cookbook includes chapters covering fruit and vegetables, milk, pulses, baking and drinks that will introduce you to unique new flavors as well as traditional fermented vegetables such as German Sauerkraut and Korean Kimchi. Use fermented ingredients in dishes such as Kraut-slaw, Bacon and Potato Soup, Kimchi and Pork Salad and Smoky Grilled Tempeh. Learn how to make sweet and savory yogurts such as Coconut Yogurt or Cardamom and Rose Yogurt Cream to go with your perfected Sourdough Chocolate Cake. Create essential pickles, sauces and chutneys with fermentation that will have endless uses, fully stock any kitchen cupboard or make an excellent homemade gift.
„Über diesen Titel“ kann sich auf eine andere Ausgabe dieses Titels beziehen.