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    Real Food Fermentation: Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen (Paperback) By (author) Alex Lewin

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    DescriptionFermentation is one of the earliest forms of natural food preservation, and without it, our beloved vegetables, fruits, grains, and milk would be heaps of moldy abundance after the harvest. Learn how to turn simple ingredients into health goldmines such as kimchi, sauerkraut, kefir, kombucha, and more in this flavorful book. Author and health strategist Alex Lewin empowers you with the tools, techniques, instructions, and delicious recipes to make all fermented foods at home in this essential book for your culinary library. Inside, you'll find recipes for making coleslaws, preserved lemons, ceviche, vinegars, yogurt, and more. The science, art, and craft of fermenting foods are also explained in meaningful detail. Learn how to choose and prepare only the best, freshest ingredients for all your kitchen fermenting projects with Real Food Fermentation.

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  • Full bibliographic data for Real Food Fermentation

    Real Food Fermentation
    Preserving Whole Fresh Food with Live Cultures in Your Home Kitchen
    Authors and contributors
    By (author) Alex Lewin
    Physical properties
    Format: Paperback
    Number of pages: 176
    Width: 201 mm
    Height: 254 mm
    Thickness: 15 mm
    Weight: 635 g
    ISBN 13: 9781592537846
    ISBN 10: 1592537847

    B&T Merchandise Category: GEN
    B&T Book Type: NF
    BIC E4L: FOO
    Nielsen BookScan Product Class 3: T16.0
    B&T Modifier: Region of Publication: 01
    B&T Modifier: Academic Level: 05
    B&T General Subject: 240
    Ingram Subject Code: CW
    Libri: I-CW
    B&T Modifier: Subject Development: 06
    B&T Modifier: Text Format: 03
    Warengruppen-Systematik des deutschen Buchhandels: 24510
    BISAC V2.8: CKB015000
    B&T Approval Code: A97406000
    BISAC V2.8: CKB000000
    LC subject heading: , ,
    DC22: 664.024, 664/.024
    BIC subject category V2: WBW
    LC subject heading: , ,
    DC23: 641.4
    LC subject heading:
    LC classification: TP371.44 .L485 2012
    LC subject heading:
    Thema V1.0: WBW
    Edition statement
    Illustrations note
    250 colour illustrations
    Quarry Books
    Imprint name
    Quarry Books
    Publication date
    15 July 2012
    Publication City/Country
    Author Information
    Alex Lewin is a Massachusetts-based health strategist who specializes in fermented foods. He has studied cooking at the Professional Chef's Program at the Cambridge School of Culinary Arts and nutrition at the Institute for Integrative Nutrition. He has been featured for this work in publications including Harvard Magazine, Edible Boston, Stuff Magazine, and on public radio.
    Table of contents
    Introduction: Fermentation Journey Chapter 1: Food Preserving (In Brief) Chapter 2: Know Your Ingredients Chapter 3: Sauerkraut Chapter 4: Beyond Basic Sauerkraut: Lacto-Fermented Vegetables Chapter 5: Dairy Chapter 6: Fermented Fruit Condiments Chapter 7: Fermented Beverages Chapter 8: Meat and Other Fermented Foods Resources Acknowledgments About the Author Index