Cultured

Cultured

Learn to ferment, pickle, preserve and season food with more than 150 recipes from around the world. Organised by preparation time, this substantial cookbook moves from quick pickles to longer-term ferments, with practical kitchen guidance and cultural essays.

Author: Darra Goldstein, Cortney Burns and Richard Martin. Food scholars and writers Goldstein, Burns and Martin explore preserving techniques and the cultures behind them. Published by Hardie Grant North America.

Product Features

• Size: 25.3 × 20.1 cm

• Material and binding: Printed paper, hardback

• Pages: 432

• ISBN: 9781958417171

Fun Fact: Fermentation is a key process behind foods such as kimchi, sauerkraut and kefir.