The Cultured Club
Gill Books (Verlag)
978-0-7171-7114-9 (ISBN)
Adding a daily dose of fermented foods to your diet can have an extraordinary effect on your health. It has been shown to promote digestive ease for people suffering with inflammatory disorders, help manage sugar and carb cravings, decrease incidence of allergies and sensitivities and generally boost the immune system and contribute to an overall sense of well-being.
Motivated by an unquestionable belief that food is medicine and that what we eat can promote great healing or cause great harm, in The Cultured Club fermentation advocate Dearbhla Reynolds shows how to turn simple ingredients into superfoods using one of the world’s oldest methods of food preservation.
In The Cultured Club, which begins with a brief history of fermentation and a guide to maintaining gut health, you will learn basic fermentation techniques using simple ingredients and discover numerous recipes for sauerkraut, kimchi, kefir, condiments, dips, tapenades, breads, nut cheeses and tonics that promise to restore vitality.
Learn the simple art of fermentation, enjoy its delicious, vibrant flavours and watch your health flourish.
‘This is the book I have been waiting for. It’s more than a book about fermentation. This is a book about life, health and delicious food. Dearbhla’s words of wisdom will seamlessly transport you into the world of fermentation and well-being. Thank you, Dearbhla! You’ve done us all a great service by writing this book,’ Domini Kemp
‘This book is a wonderful and accessible introduction to fermentation. Dearbhla’s clear directions and enthusiastic encouragement will put you at ease and help you see just how simple fermentation can be. Read this book and be part of the fermentation revival,’ Sandor Ellix Katz, author of Wild Fermentation and The Art of Fermentation
‘Dearbhla Reynolds is a culinary radical, and The Cultured Club offers a dynamic, empowering approach to food and fermentation that mainlines the ways in which we can connect with the health and energy of our ingredients. Packed with original and delicious ideas, The Cultured Club will shake up your kitchen,’ John McKenna
‘Dearbhla is a flavour fiend. This is a book packed with ideas, rituals and skills that will make your food life fizz,’ Catherine Cleary
Dearbhla Reynolds is an expert in the art of making fermented and cultured foods and is at the forefront of its current revival. It was a natural evolution for Dearbhla Reynolds to step into the role of a fermentation revivalist: she is a cross between an old-school pharmacist (her father’s job) and a home economics teacher (her mother’s job). She founded The Cultured Club (theculturedclub.com) as an open invitation for people to come and join in the fermenting fun, when they were ready, as opposed to being forced to eat some strange at her kitchen table. This lead to a collaboration with the Michelin star-winning OX restaurant in Belfast where she began teaching the art of fermentation. She has since developed a further range of courses with Kilruddery House and Gardens and Domini Kemp’s Alchemy. Dearbhla currently lives in Holywood, Northern Ireland, with her husband and two children.
| Erscheinungsdatum | 13.10.2016 |
|---|---|
| Verlagsort | Dublin |
| Sprache | englisch |
| Maße | 196 x 254 mm |
| Gewicht | 1244 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche |
| Sachbuch/Ratgeber ► Essen / Trinken ► Themenkochbücher | |
| ISBN-10 | 0-7171-7114-0 / 0717171140 |
| ISBN-13 | 978-0-7171-7114-9 / 9780717171149 |
| Zustand | Neuware |
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