Ferment, Pickle, Dry: Ancient Methods, Modern Meals offers a simple and exciting guide to fermenting, drying and pickling food with 20 recipes under each heading, from beetroot and sauerkraut crackers to strawberry and chilli leathers. Each recipe also goes beyond the central preserved element to suggest a complete modern meal or snack, such as Sprout Kraut Cheese Toasties, Scallops topped with Dehydrated Grapefruit, and Kimchi and Kale Scrambled Eggs. The book covers the practical techniques and essential kit you need to get going, and guides beginners as well as challenges seasoned picklers. It also furthers the current interest and revival of ancient cooking methods, which has sparked the interest of hot chefs and trailblazing restaurants, as well as experimental and raw foodies.
