Fermentation (River Cottage Handbook No.18)
List Price:
$23.00
- Availability: Confirm prior to ordering
- Branding: minimum 50 pieces (add’l costs below)
- Check Freight Rates (branded products only)
Branding Options (v), Availability & Lead Times
- 1-Color Imprint: $2.00 ea.
- Promo-Page Insert: $2.50 ea. (full-color printed, single-sided page)
- Belly-Band Wrap: $2.50 ea. (full-color printed)
- Set-Up Charge: $45 per decoration
- Availability: Product availability changes daily, so please confirm your quantity is available prior to placing an order.
- Branded Products: allow 10 business days from proof approval for production. Branding options may be limited or unavailable based on product design or cover artwork.
- Unbranded Products: allow 3-5 business days for shipping. All Unbranded items receive FREE ground shipping in the US. Inquire for international shipping.
- RETURNS/CANCELLATIONS: All orders, branded or unbranded, are NON-CANCELLABLE and NON-RETURNABLE once a purchase order has been received.
Product Details
Author:
Rachel de Thample
Format:
Hardcover
Pages:
256
Publisher:
Bloomsbury USA (December 1, 2020)
Language:
English
ISBN-13:
9781408873540
ISBN-10:
1408873540
File:
Macmillan Trade-Macmillan_Print_US_Trade_20260428220425-20260428.xml
Folder:
Macmillan Trade
List Price:
$23.00
As low as:
$17.71
Publisher Identifier:
P-STM
Discount Code:
A
Weight:
18.72oz
Case Pack:
14
Audience:
General/trade
Dimensions:
5.4" x 8.1" x 1.05"
Series:
River Cottage Handbook
QuickShip:
Yes
Pub Discount:
65
Imprint:
Bloomsbury Publishing
Overview
In Fermentation, Rachel de Thample shines a light on one of the oldest methods of preserving food, which is just as relevant today, and shows you how to produce delicious and health-boosting ferments in your own kitchen.
There are more than 80 simple recipes to make everything from sauerkraut and sourdough, kimchee and kombucha, to pickles and preserves, accompanied by thorough explanations of how the fermenting process works. With little more than yeast and bacteria, salt and time, a whole realm of culinary possibilities opens up.
With an introduction by Hugh Fearnley-Whittingstall and plenty of helpful step-by-step photographs, this book will bring the art of fermentation to your kitchen.
