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A Very Serious Cookbook: Contra Wildair | Foundations of Flavor: The Noma Guide to Fermentation: Including step-by-step information on making and cooking with: koji, kombuchas, shoyus, misos, ... and black fruits and vegetables | The Wildcrafting Brewer: Creating Unique Drinks and Boozy Concoctions from Nature's Ingredients | The Pastry Chefs Little Black Book | Six Seasons: A New Way with Vegetables | The Artisanal Vinegar Maker's Handbook | The Art of Fermentation
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.
About: Ferment, Pickle, Dry: Ancient Methods, Modern Meals offers a simple and exciting guide to fermenting, drying and pickling food.
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