Dumplings, that is. There are so many really brilliant recipes and stories in this book. Each dumpling or recipe has a tale that sounds tasty. And, the history of the ingredients and where the dumplings come from is fascinating. Zuza will demonstrate 5 of them over the course of the month!
$10 gets you the addresses and codes for the demonstrations by Zuza on making dumplings from this lovely, simple and tasty looking book that will have you eager to make dumplings and other things. Seriously. You can watch the videos for this event until the end of the year.
No charge for annual members. You must register for the live event, though.
Released in the UK, but also available in digital format and soon hard cover the in the US on Amazon and anywhere books are sold. Photos in the book are by the amazing Ola O. Smit @olasmit.
Register or Contact
An annualmembership for $75 gets you access to hundreds and hundreds of videos, as well as live events like the one above with 5 videos and access to the library. https://paypal.me/FermentsandCultures
Cultures.Group shares information, educational resources, and unique experiences through online meetings and special events, and an extensive video library on fermentation, preservation, brewing, cooking, baking and how to use koji and other filamentous fungus to make tasty things. We are a collective of artists, scientists, educators, chefs, fermenters, bakers, students and advocates. One annual fee to access all the videos whenever you like, as well as any event we have during the year. Our library of digital materials serves as the foundation to create new videos and events, driven by what our members want to learn about.
Our archives and events are not posted online, nor are they searchable using any search engine. You are invited to join our collective as a student, teacher, artisan, merchant, author, activist, scientist, philosopher - or someone that doesn’t consider themself especially noteworthy or knowledgeable. Want to know how fermentation, preservation, baking and cooking knowledge can help you feed your family and community during fat and lean times?
Annual Membership and access to everything
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