Ferment, Pickle, Dry – Ancient Methods, Modern Meals
Simon Poffley, Gabriela Smolinska-Poffley
- Frances Lincoln Ltd
- ISBN 9780711237780
- 256 pages
- 18 x 12 x 1.5 cm
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.
The book covers 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 foodies.