Description
With 'The Cultured Club' you will learn how to transform your produce into long lasting superfoods. Fermentation not only preserves food, it changes how it tastes and how it makes you feel. In this fantastic culinary book, Dearbhla Reynolds explains all the amazing advantages of fermentation with some incredible recipes and techniques for making sauerkraut, kimchi, dips and much more. The book also offers a history lesson on fermenting food. There are even recipes that transform what we generally see as waste into something usable (other than compost). Dearbhla is an expert on all things fermentation and has hosted classes in Michelin Star Restaurants and more. This book is testament to her devotion and knowledge of everything to do with fermentation.
Features:
- Published: Sept, 2016
- Author: Dearbhla Reynolds
- Hardback: 320 pages
We here at Quickcrop are big fans of preserving our own food. You can even find some of our own recipes on our YouTube channel and on our blog.
