Fermentation. Delicious and healthy recipes for every day

The cook and author of the culinary books of Rachel de Tample, who worked in the kitchens of Heston Blmental and other eminent British chefs, now conducts conservation and enzyme courses at the popular culinary school River Cottage. She selected for this book the best recipes for enzymatic dishes, surprisingly easy to prepare, but very original: “olives” from thorns, sauer Pasternak with carry and pear, pesto from Cheremshi, cream-frach cream-impleased kvass with cinnamon And the turmeric, salty gooseberries, Harris with cherries and vegan kefir, buns with rhubarb and cardamom, rosehip jam and almond ricotta ... You will be convinced that homemade fermentation is tasty, useful and incredibly exciting!