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Mastering Fermentation: 75+ Homemade Recipes for Sustainable Living

Mastering Fermentation: 75+ Homemade Recipes for Sustainable Living - Hardcover

by Keith Sarasin
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Availability:In StockContributor:Keith SarasinPublish date:2023-09-26Pages:208
Languages:EnglishPublisher:Cider Mill PressISBN-13:9781646434213ISBN-10:1646434218UPC:9781646434213Book Category:CookingBook Subcategory:Methods, Health & Healing, Specific IngredientsBook Topic:Canning & Preserving, VegetablesSize:10.00 x 8.20 x 1.00 inchesWeight:2.2Product ID:SC80HX61GR

Master the basics and experiment with innovative flavor combinations in this definitive guide to fermentation.

Whether you're seeking the health benefits of fermented foods and drinks or just want to take advantage of seasonal produce all year long, this cookbook takes the stress out of fermentation. Mastering Fermentation features over 100 delicious recipes, including fermented fruits, veggies, jams, pickles, kimchi, krauts, kombucha, hot sauces, and more. There is something for everyone, from novices making their first brines to seasoned fermenters hunting for more advanced methods.

Inside you'll find:

  • 100+ delicious, easy-to-follow fermentation recipes
  • Everything you need to know about the science and building blocks of fermentation
  • Necessary equipment and tools you'll need to successfully ferment
  • Essential food safety and preservation tips

Expand your fermentation repertoire with a variety of bold flavors in Mastering Fermentation.

Languages:EnglishPublisher:Cider Mill PressISBN-13:9781646434213ISBN-10:1646434218UPC:9781646434213Book Category:CookingBook Subcategory:Methods, Health & Healing, Specific IngredientsBook Topic:Canning & Preserving, VegetablesSize:10.00 x 8.20 x 1.00 inchesWeight:2.2Product ID:SC80HX61GR
Chef Keith Sarasin's love for food was developed at a young age when he would cook for his mother using old cookbooks that were given to him by his grandmother. He began his culinary career at the age of 15, working at a local sub shop washing dishes and making sandwiches. As the years went on he worked his way up through the restaurant ranks, from Sous Chef to Executive Chef. Sarasin was a private chef before founding The Farmers Dinner in 2012.
Publisher: Cider Mill Press

Contributor(s)

Keith Sarasin

Author

Keith Sarasin

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