Published November 7th 2015
Size 7.7 x 9.5 inches
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.
'This is exactly the sort of book I would have loved to find when I was beginning my journey with fermented foods clear, concise and confidence boosting.' --Darina Allen
Charlotte Pike is a graduate of the Ballymaloe Certificate Course and is a UK based food writer. Her first three cookery books which were published simultaneously in August 2013 won best series at the International Gourmand Awards in January 2014. She is a member of the Guild of Food Writers.