Bøger af Thom Eagle

A cultural history of pickling and fermentation for enthusiasts and a good general introduction for those who are curious to understand more about these food types and techniques. Ties into current trends around gut health and the microbiome. Authoritative text by a leading consultant on pickling and fermentation.

Praised in Britain as a return to a forgotten tradition of literary food writing, a delectable and surprising celebration of cooking through the story of an early spring meal

From the most celebrated new food writer to emerge in 2018 comes a lyrical book on the joys of cooking without heat