Cuisine - - HIDDEN GEM -

THE FER­MEN­TA­TION trend shows no sign of slow­ing down any time soon, and this is a great book for those who are new to it. I’m a big fan of the fer­mented realm – kim­chi, sauer­kraut and the like – but shame­fully, had al­ways put mak­ing it my­self in the too-hard bas­ket. This book de­mys­ti­fies the process, with sim­ple, step-by-step recipes and very use­ful notes on equip­ment, hy­giene and stor­age. It’s di­vided into fruit & veg­eta­bles, yo­ghurt & lab­neh, beans & pulses, sour­dough bak­ing, drinks and pre­serves, and along­side the recipe for each fer­ment is a se­lec­tion of dishes to make with it. So in ad­di­tion to the kim­chi recipe is one for a Korean tofu stir-fry us­ing said kim­chi, and along­side the yo­ghurt recipes you get vanilla yo­ghurt panna cotta, mint and cu­cum­ber raita, sweet yo­ghurt scones and so on. An ex­cel­lent place for the fer­ment novice to start. ALICE NEVILLE

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