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The Philosophy of Pickles and Fermented Food
ISBN: 9780712355216
(HB - EN)
€
Fermenting and pickling vegetables is one of the oldest methods of food preservation and indeed of human interactions with food and yet is often seen as a health- or chef-driven fad. Thom Eagle shows how essential and universal pickling is to global cuisine with case studies on the humble gerkhin and the kimchi boom, and seasoned with examples from Japan to Georgia to the Faroe Islands.
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