FIZZ A Beginners Guide to Making Natural, Non-Alcoholic Fermented Drinks Elise, van Iterson; Barbara Serulus.
Contributor(s): Serulus, Barbara [Verfasser] | BIS Publishers [Verlag] | John Calmann and King Ltd [Verlag].Material type: BookPublisher: London London BIS Publishers Laurence King Publishing 2019Edition: 1. Auflage.Description: 160 Seiten zahlreiche Abbildungen 21.5 cm x 15.5 cm.Content type: Text Media type: ohne Hilfsmittel zu benutzen Carrier type: BandISBN: 9789063695446; 9063695446.Subject(s): (Produktform)Book | (Zielgruppe)Allgemein | (Zielgruppe)Junge Erwachsene | (Produktform (spezifisch))Paperback (DE) | Fermentierung | Gesundheit | Hintergrundinformation | Nicht-alkoholische Getr�anke | Probiotische Kost | Rezepte | (VLB-WN)1455: Hardcover, Softcover / Ratgeber/Essen, Trinken/Themenkochb�ucherDDC classification: 640
|Item type||Current location||Collection||Call number||Status||Date due|
|Non-Fiction||Davis (Central) Library Non-Fiction||Non-Fiction||On Order|
Enhanced descriptions from Syndetics:
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 forthose who want to consume less alcohol and those who want to give a pro biotic 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.
Table of contents provided by Syndetics
- Introduction (p. 5)
- Kombucha (p. 21)
- Water kefir (p. 37)
- Milk kefir (p. 51)
- Ginger beer (p. 67)
- Bread kvass (p. 83)
- Whey kvass (p. 97)
- Mead (p. 111)
- Tepache (p. 123)
- Cocktails (p. 137)
- About (p. 142)