The Philosophy Of Pickles & Fermented Foods

More than the latest health trend, pickling and fermentation are techniques that have been used by people across the globe in food preparation for millennia. And they are part of a region's cultural heritage, passed from generation to generation, whether it's the Korean kimjang - the making and sharing of kimchi - the Japanese preparation of the nukadoko or pickling bed, or the brine-fermented fruits and vegetables of Georgia. Thom Eagle celebrates this fascinating history, explaining the different techniques and offering practical advice for enthusiasts.

 

• Author: Eagle, Thom
• Publisher: British Library Publishing
• Format: Hardback
• Publication Date: 12/09/2024
• ISBN: 9780712355216
• Illustrated:
• Pages: 112
• Dimensions: 200x130mm