Philosophy of Pickles and Fermented Foods

Regular price €16.99
Regular price €17.50 Sale Sale price €16.99
A01=Thom Eagle
Age Group_Uncategorized
Age Group_Uncategorized
Author_Thom Eagle
automatic-update
Category1=Non-Fiction
Category=HBT
Category=NHT
Category=WBH
Category=WBT
Category=WBW
Cookery
COP=United Kingdom
Delivery_Pre-order
eq_food-drink
eq_history
eq_isMigrated=2
eq_non-fiction
Fermentation
Food
Food writing
Gut health
Language_English
Microbiome
PA=Not yet available
Pickles
Pickling
Price_€10 to €20
PS=Forthcoming
softlaunch

Product details

  • ISBN 9780712355216
  • Dimensions: 130 x 200mm
  • Publication Date: 12 Sep 2024
  • Publisher: British Library Publishing
  • Publication City/Country: GB
  • Product Form: Hardback
  • Language: English
Delivery/Collection within 10-20 working days

Our Delivery Time Frames Explained
2-4 Working Days: Available in-stock

10-20 Working Days
: On Backorder

Will Deliver When Available
: On Pre-Order or Reprinting

We ship your order once all items have arrived at our warehouse and are processed. Need those 2-4 day shipping items sooner? Just place a separate order for them!

Fermented food is playing a significant role in the developing discussion around gut health and the microbiome. More than the latest health trend, pickling and fermentation are techniques that have been used by human populations 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.
Thom Eagle is one of the UK's leading voices on food and fermentation. He has presented at the Oxford Symposium of Food and Cookery on fermentation as a method of reducing food waste, consulted on various food preservation techniques, and headed up the opening team of Dalston's Littleduck, a restaurant and wholesale fermenting kitchen. He is the author of two books on cooking and preservation, Summer's Lease and the award-winning First, Catch and has written extensively on the subject for publications including Vittles, National Geographic Food and Locavore, with other writing appearing in the Independent and the Telegraph.