Fizz: The Beginner's Guide to Making Natural, Non-Alcoholic Fermented Drinks - Brossura

Serulus, Barbara; Van Iterson, Elise

 
9789063695446: Fizz: The Beginner's Guide to Making Natural, Non-Alcoholic Fermented Drinks
Brossura
ISBN 10: 9063695446 ISBN 13: 9789063695446
Casa editrice: Bis Pub, 2020

Sinossi

Fermentation produces fantastic non-alcoholic drinks. Think of a fresh and tart kombucha, a thirst-quenching water kefir, or an earthy beet kvass… They all fizz with healthy bacteria and they all surprise you with their complex taste. More and more, you’ll see these drinks offered in top restaurants and cocktail bars. But you can also make them yourself.

Fermented drinks, with their natural sparkle and slightly yeasty taste, are a great alternative to wine or beer. They are perfect for those who want to consume less alcohol and those who want to give a probiotic boost to their body. This book tells you everything you need to know to brew these healthy and alcohol-free drinks yourself. You will find accessible recipes with step-by-step illustrations, scientific background information on the fermentation process, and ‘juicy’ anecdotes about the origin of these extraordinary drinks.

Le informazioni nella sezione "Riassunto" possono far riferimento a edizioni diverse di questo titolo.

Informazioni sugli autori

Barbara Serulus is a culinary journalist for Belgian magazines and newspapers such as De Standaard Magazine and Weekend Knack. On the side she works as a chef in Table Dance restaurant in Antwerp.

Elise van Iterson is an illustrator who works for various Dutch magazines and newspapers such as Vrij Nederland, ELLE Eten, Trouw and Hollands Maandblad. Besides that, she is employed as a chef in restaurant Bureau in Amsterdam.


Barbara Serulus is a culinary journalist for Belgian magazines and newspapers such as De Standaard Magazine and Weekend Knack. On the side she works as a chef in Table Dance restaurant in Antwerp.

Elise van Iterson is an illustrator who works for various Dutch magazines and newspapers such as Vrij Nederland, ELLE Eten, Trouw and Hollands Maandblad. Besides that, she is employed as a chef in restaurant Bureau in Amsterdam.

Dalla quarta di copertina

Fermentation produces fantastic non-alcoholic drinks. Think of a fresh and tart kombucha, a thirst-quenching water kefir, or an earthy beet kvass…they all fizz with healthy bacteria and they all surprise you with their complex taste. More and more, you’ll see these drinks offered in top restaurants and cocktail bars. But you can also make them yourself.

Fermented drinks, with their natural sparkle and slightly yeasty taste, are a great alternative to wine or beer. They are perfect for those who want to consume less alcohol and those who want to give a probiotic boost to their body. This book tells you everything you need to know to brew these healthy and alcohol-free drinks yourself. You will find accessible recipes with step-by-step illustrations, scientific background information on the fermentation process, and ‘juicy’ anecdotes about the origin of these extraordinary drinks.

Le informazioni nella sezione "Su questo libro" possono far riferimento a edizioni diverse di questo titolo.

Editore
Bis Pub
Data di pubblicazione
2020
Lingua
Inglese
ISBN 10 
9063695446
ISBN 13 
9789063695446
Rilegatura
Copertina flessibile
Numero edizione
1
Numero di pagine
143
Contatto del produttore
non disponibile
Persona responsabile
non disponibile