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Book synopsis

Fermented foods are a delicious and rich source of nourishment. Many of our favorite everyday foods like beer, wine, cheese, bread, and yogurt, or beloved family traditions like sauerkraut, corned beef, and kimchi, are the result of fermentation. Besides adding complexity and flavor to many foods, fermentation is also proven to add amazing health benefits-from promoting healthy digestion to allowing our body to fully absorb the necessary nutrients in our food. However, many beginners are skittish about starting the process of fermentation for the first time. Fermentation for Beginners is a straightforward kitchen companion for anyone step-by-step instructions, Fermentation for Beginners takes the stress out of at-home fermentation. Whether you are trying fermentation to improve your health, or just want to explore this time-tested culinary skill, Fermentation for Beginners will be your guide to the art of fermentation and the science of probiotic foods. Fermentation for Beginners will show you how and why to ferment your own foods, with: 60 delicious fermentation recipes, from pickles to yogurt to sourdough bread to wine 13 key ingredients for fermentation 9 top health reasons to eat probiotic foods Step-by-step instructions for safe and effective fermentation Overview of the science behind fermentation Tips on starting your home fermentation laboratory With the right combination of microbes and a little skill, Fermentation for Beginners will give you all the tools you need to start fermenting your own foods right away.

Book details

Book category Books in English Lifestyle, sport & leisure Cookery / food & drink etc Health & wholefood cookery

• Full title: Fermentation for Beginners
• Subtitle: The Step-by-Step Guide to Fermentation and Probiotic Foods
• Author: Drakes Press
• Language: English
• Binding: Paperback
• Number of pages: 144
• EAN: 9781623152567
• ISBN: 9781623152567
• ID: 08823546
• Publisher: Callisto Media Inc.
• Weight: 228 g
• Dimensions: 230 × 154 × 8 mm
• Date of publishing: 27. November 2013

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