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Fermentation
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In Fermentation, the eighteenth River Cottage Handbook, Rachel de Thample shows you how to harness the power of fermentation in your cooking.

About the Author

Rachel de Thample has worked in the kitchens of Marco Pierre White, Heston Blumenthal and Peter Gordon. She is the author of More Veg, Less Meat, FIVE, Tonics & Teas and Gifts from the Modern Larder. She's served as Commissioning Editor of Waitrose Food Illustrated and Head of Food for the pioneering organic box scheme Abel & Cole. Rachel currently runs preserving and fermentation courses at River Cottage in Devon and writes for The Simple Things magazine. She lives in Crystal Palace, London, where she has helped set up numerous local food initiatives, including the award-winning Crystal Palace Food Market.

Reviews

Walks you through an array of krauts, pickles, and brews that make the most of the seasons * Independent *
Rachel is endlessly inventive with her recipes: kombucha fruit leather, pickled plums, fermented wild mushrooms, fermented honey marmalade and dozens more, covering every fermentation method * Country Life *
A superb introduction with a practical but inspiring tone that will let you try something new with your garden produce * English Garden *

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