Fermentation. Tasty and healthy recipes for every day. Tample R. de

The cook and author of the culinary books of Rachel de Tample, who worked in the kitchens of Heston Blmentale and other eminent British chefs, now conducts conservation and enzyming courses in the popular culinary school River Cottage. She selected for this book the best recipes for enzymatic dishes, surprisingly easy to prepare, but very original: “olives” from thorns, sauer Pasternak with carry and pear, pesto from Cheremshi, cream-frach cream-impleased kvass with cinnamon and turmeric, salty gooseberries, Harris with cherries and vegan kefir, buns with rhubarb and cardamom, rosehip jam and almond ricotta... You will make sure that homemade fermentation is tasty, useful and incredibly exciting!

"This The book will introduce you to the diversity of the world of enzyme: from multi -color Kimchi and other variations on the theme of sauer cabbage containing probiotics of pickles, home vinegar and kvass before baking on the source and easily digestible dairy products. I will share my knowledge and secrets, which I have gathered bit by bit for many years in my kitchen and in the kitchens of the River Cottage school. They are backed up by the experience of an entire army of the same enzymes devoted to their work. There is everything that will help you take the first steps in this craft, master its basics and creatively develop your skills, collecting an incredibly rich crop along the way. ” (Rachel de Tample).