Fermentation

Fermentation is one of the oldest techniques used by mankind to preserve food. With the right combination of high quality products, careful working methods and a lot of time, you can achieve extremely aromatic and at the same time very healthy results. This book introduces the high art of fermentation, illustrates the most important basics and techniques, and with over 100 modern and traditional recipes for fruit, vegetables, milk, egg and fish, shows that fermentation is simply successful.

Author: Antonia Kögl

Size W / H: 22.5 x 27.2 cm

Pages: 288

Language: German