- Išsiųsime per 12–18 d.d.
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- Autorius: Tim Spector
- Leidėjas: Random House UK Ltd
- Metai: 2025
- Puslapiai: 336
- ISBN-10: 1787334651
- ISBN-13: 9781787334656
- Formatas: 16.2 x 24 x 3.2 cm, kieti viršeliai
- Kalba: Anglų
- Extra -15 % nuolaida šiai knygai su kodu: ENG15
Atsiliepimai
Aprašymas
From the world-leading gut scientist and no. 1 bestselling author of Food for Life, comes an introduction to the life-changing benefits of fermentation
Of all the ways to prepare food, fermenting is surely the most mysterious, miraculous and misunderstood. As Tim Spector shows in this groundbreaking book, the science is now clear that adding fermented foods to our diets brings an astonishing range of benefits for our health.
Drawing on his own cutting-edge research, and including practical tips for buying and making fermented foods, Tim demystifies the world of ferments, and introduces us to some of his favourites - from homemade kombucha and kefir, to sourdough, miso and coffee.
He explores the extraordinary science of fermentation and the transformative role of microbes, in our kitchens and in our guts - and reveals why fermenting is the key to good food and good health.
EXTRA 15 % nuolaida su kodu: ENG15
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- Autorius: Tim Spector
- Leidėjas: Random House UK Ltd
- Metai: 2025
- Puslapiai: 336
- ISBN-10: 1787334651
- ISBN-13: 9781787334656
- Formatas: 16.2 x 24 x 3.2 cm, kieti viršeliai
- Kalba: Anglų Anglų
From the world-leading gut scientist and no. 1 bestselling author of Food for Life, comes an introduction to the life-changing benefits of fermentation
Of all the ways to prepare food, fermenting is surely the most mysterious, miraculous and misunderstood. As Tim Spector shows in this groundbreaking book, the science is now clear that adding fermented foods to our diets brings an astonishing range of benefits for our health.
Drawing on his own cutting-edge research, and including practical tips for buying and making fermented foods, Tim demystifies the world of ferments, and introduces us to some of his favourites - from homemade kombucha and kefir, to sourdough, miso and coffee.
He explores the extraordinary science of fermentation and the transformative role of microbes, in our kitchens and in our guts - and reveals why fermenting is the key to good food and good health.
Atsiliepimai