In this new title from the excellent 'From Scratch' series, food writer and keen grower Mark Diacono introduces us to fermentation. Including sections on fermentation basics, ingredients & equipment, methods and core recipes (including krauts, kimchis, kombuchas and kefirs) - this neat handbook is a perfect primer for anyone wanting to slow down and make their food last a little longer.
Size: 190 x 140mm
Pages: 176
Publisher: Hardie Grant