Food Fermentation (Innbundet)

Tasty food and drink for happy digestion

Author:

Gry Hammer

Norwegian title: Fermentering
Norwegian subtitle: Mat og drikke for glade tarmer og gode smaker!
Author:
Binding: Innbundet
Year: 2016
Pages: 216
Publisher: Cappelen Damm
Språk: Bokmål
ISBN/EAN: 9788202490560
Overview Fermentering

Traditional lactic acid fermentation of food and drink can help you enjoy food and good health. Learn to ferment food and drink, and help your gut to become healthier.

Over 100 nourishing and exciting recipes and fermentation procedures from Norway's guru on the subject, Gry Hammer. Using pure, unprocessed ingredients, the author shows you how to prepare food which is as nourishing and easily digestible as possible.

You can prepare fermented foods including sourdough bread, yoghurt, pancakes, porridge, orange marmalade, ketchup, sauerkraut, kimchi Nordic style and kombucha.

Gry Hammer shares her knowledge of the art of fermentation, with a special focus on Nordic fermentation, to rediscover forgotten food treasures. Her recipes will help the whole family to experience great tastes, better health, lots of energy and stronger immunity.

National winner of Gourmand World Cookbook Awards 2016 - INNOVATIVE

'Practical procedures and specific recipes are presented along with the basic technical principles. The descriptions are clear and the author’s enthusiasm infectious, as befits the motif of ‘happy tummies, good tastes.’
ADRESSEAVISEN

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More books by Gry Hammer:

Reviews from Fermentering

Årets beste kokebøker 05.12.2016

Ulike fermenteringsteknikker er tatt frem fra glemmeboken i de siste årene og er blitt en motesak på linje med surdeigsbaking og ølbrygging. Denne boka er ikke noe motejåleri. Her formidles konkrete oppskrifter og fremgangsmåter i tillegg til premissene for de grunnleggende teknikkene på en forståelig og smittende måte under mottoet glade tarmer, gode smaker.OLE JACOB HOEL, Adresseavisen

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Author Gry Hammer
Gry Hammer is enthusiastic about food. She is a blogger, a writer and a guru on fermented food and broth. She lectures and runs courses on fermentation and traditional food culture and was awarded the prestigious food prize Matprisen 2017 as the best blogger. She is mother of four children and lives on the Røyse Peninsula in Ringerike.

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Foreign rights