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Katz presents the concepts and processes behind fermentation in ways that are simple enough to guide a reader through their first experience making sauerkraut or yogurt, and in-depth enough to provide greater understanding and insight for experienced practitioners.
Discover wild sauerkrauts, kimchis, fermented forest brews, seawater brines, plant-based cheeses, and more. Pascal Baudar invites you on an extraordinary culinary journey into the vegan-friendly world of lacto-fermented wild foods
Best-selling authors and fermentation experts Christopher and Kirsten Shockey enter the realm of fermented beverages with this comprehensive guide to making hard cider that features techniques for achieving a wide range of styles and flavors.
From the author of the award-winning RHS Grow Your Own Crops in Pots, RHS Red Hot Chilli Grower is an informative and inspirational guide aimed at anyone who fancies giving chilli growing a go.
Why settle for the same old jams when you could try something deliciously different?
Det ultimative værk om dansk sild på engelsk. Kogeboge med over 100 sildeopskrifter i en stor, smuk coffee table book. Indeholder bl.a.: Forord af Claus Meyer. Indslag fra en række... Læs mere
Syltning – surt & sødt Fra Frøken Jensens Kogebog får du her et udvalg på 42 af hendes bedste opskrifter på syltning af både surt og sødt. Syltede... Læs mere