Kombucha (Recipes for naturally fermented tea drinks to make at home)
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$16.99
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Product Details
Author:
Louise Avery
Format:
Hardcover
Pages:
96
Publisher:
Ryland Peters & Small (January 10, 2023)
Language:
English
ISBN-13:
9781788794763
ISBN-10:
1788794761
Dimensions:
6.69" x 8.27" x 0.8"
File:
Eloquence-SimonSchuster_07092026_P10314265_onix30-20260709.xml
Folder:
Eloquence
List Price:
$16.99
Case Pack:
24
As low as:
$13.08
Publisher Identifier:
P-SS
Discount Code:
A
Weight:
14.24oz
Audience:
General/trade
Pub Discount:
65
Imprint:
Ryland Peters & Small
Overview
Kombucha is a fermented drink (made using tea, sugar, a simple bacteria, and yeast) that is known for its health-giving properties. It is experiencing a resurgence in popularity, along with the trends for home-fermenting, preserving, and enjoying “living” foods.
Louise Avery began brewing kombucha in 2010 as part of a self-sufficient and healthy lifestyle, living on a Scottish Island in the Hebrides, simply because she loved its unique and more-ish taste. Now she is one of London’s best-connected kombucha producers. Here she reveals her tried-and-tested recipes that use the freshest produce to create truly delicious cold teas. Starting with an introduction to kombucha, Louise offers information on the types of tea you can use to flavor your kombucha, the health benefits of drinking it, the essential equipment you will need to brew your own and the dos and don'ts when it comes to selecting other ingredients. Following this, she presents a step-by-step basic process for brewing kombucha, bottling and storing and controlling the yeast. Recipes are then organized by type of base: “Fruit”, with recipes for Blood Orangeade, Pear & Ginger, Pomegranate & Lime, a Cranberry Cleanse and Blueberry Lemonade; “Vegetable”, including Sour Rhubarb Fizz, Striped Candy Beet & Lime, and a Virgin Mary. Next up, “Flower” has ideas for Hibiscus Kombucha, Rose Petal Tea, Lavender Love and a Hoppy Pale Ale, while “Herb, Spice and Tea” is where things heat up with Lemongrass Tea and two Turmeric Immune Boosters as well as Jasmine Kombucha and a Lychee Basil “Mojito.” You'll be spoilt for choice for ways to flavor this health-giving drink.
Louise Avery began brewing kombucha in 2010 as part of a self-sufficient and healthy lifestyle, living on a Scottish Island in the Hebrides, simply because she loved its unique and more-ish taste. Now she is one of London’s best-connected kombucha producers. Here she reveals her tried-and-tested recipes that use the freshest produce to create truly delicious cold teas. Starting with an introduction to kombucha, Louise offers information on the types of tea you can use to flavor your kombucha, the health benefits of drinking it, the essential equipment you will need to brew your own and the dos and don'ts when it comes to selecting other ingredients. Following this, she presents a step-by-step basic process for brewing kombucha, bottling and storing and controlling the yeast. Recipes are then organized by type of base: “Fruit”, with recipes for Blood Orangeade, Pear & Ginger, Pomegranate & Lime, a Cranberry Cleanse and Blueberry Lemonade; “Vegetable”, including Sour Rhubarb Fizz, Striped Candy Beet & Lime, and a Virgin Mary. Next up, “Flower” has ideas for Hibiscus Kombucha, Rose Petal Tea, Lavender Love and a Hoppy Pale Ale, while “Herb, Spice and Tea” is where things heat up with Lemongrass Tea and two Turmeric Immune Boosters as well as Jasmine Kombucha and a Lychee Basil “Mojito.” You'll be spoilt for choice for ways to flavor this health-giving drink.
