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Ferment, Pickle, Dry: Ancient Methods, Modern Meals [ISBN: 9780711237780]

IvyLeagueJunk
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Condition:
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Located in: Cambridge, Massachusetts, United States
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Item specifics

Condition
Very Good: A book that has been read and does not look new, but is in excellent condition. No ...
Brand
Unbranded
Literary Movement
Modernism
MPN
Does not apply
ISBN
9780711237780

About this product

Product Identifiers

Publisher
Quarto Publishing Group UK
ISBN-10
0711237786
ISBN-13
9780711237780
eBay Product ID (ePID)
219192430

Product Key Features

Book Title
Ferment, Pickle, Dry : Ancient Methods, Modern Meals
Number of Pages
256 Pages
Language
English
Publication Year
2016
Topic
Life Sciences / Biochemistry, Methods / Canning & Preserving
Illustrator
Yes
Genre
Cooking, Science
Author
Simon Poffley, Gaba Smolinska-Poffley
Format
Hardcover

Dimensions

Item Height
1.2 in
Item Weight
32.4 Oz
Item Length
9 in
Item Width
7.5 in

Additional Product Features

Intended Audience
Trade
Dewey Edition
23
Dewey Decimal
641.4
Synopsis
Ferment, Pickle, Dry: Ancient Methods, Modern Meals offers a simple and exciting guide to fermenting, drying and pickling food, as well as the dishes you can make with your newly preserved ingredients., Ferment, Pickle, Dry: Ancient Methods, Modern Meals offers a simple and exciting guide to fermenting, drying and pickling food. Each recipe also goes beyond the central preserved element to suggest a complete modern meal or snack. Recipes range from classics such as milk yoghurt, pickled gherkins and dried mushrooms, to clever creations such as carrot kimchi, pickled honey and garlic or dried candied pumpkin. Meanwhile dishes cover simple meals (such as a sauerkraut rosti), to more elaborate combinations, including preserved orange, cuttlefish and squid ink linguine. The book explains the practical techniques and essential kit you need, and guides beginners as well as challenges seasoned preservers. It explores the art of ancient cooking methods, which has sparked the interest of hot chefs and trailblazing restaurants, as well as experimental and raw foodies.
LC Classification Number
TX601

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IvyLeagueJunk

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