Fizz : A Beginners Guide to Making Natural, Non-Alcoholic Fermented Drinks

Barbara Serulus

ISBN 10: 9063695446 / ISBN 13: 9789063695446

Published by Laurence King Apr 2020, 2020

About this Item

Neuware - Fermentation produces fantastic non-alcoholicdrinks. Fermented drinks, with their naturalsparkle and slightly yeasty taste, are a greatalternative to wine or beer. They are perfect forthose who want to consume less alcoholand those who want to give a probiotic boostto their body. This book tells you everything youneed to know to brew these healthy and alcoholfreedrinks yourself. You will find accessiblerecipes with step-by-step illustrations, scientificbackground information on the fermentationprocess, and 'juicy' anecdotes about the origin ofthese extraordinary drinks.

Seller Inventory # 9789063695446

Bibliographic Details

• Title: Fizz : A Beginners Guide to Making Natural, Non-Alcoholic Fermented Drinks
• Publisher: Laurence King Apr 2020
• Publication Date: 2020
• Language: English
• ISBN 10: 9063695446
• ISBN 13: 9789063695446
• Binding: Taschenbuch
• Condition: Neu
• Dimensions: 209W x 158H x 15D millimeters 209 millimeters width by 158 millimeters height by 15 millimeters depth
• Weight: 330 grams

About this title

Synopsis

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 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.

About the Author

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.