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The Big Book of Kombucha: Brewing, Flavoring, and
The Big Book of Kombucha: Brewing, Flavoring, and
The Big Book of Kombucha: Brewing, Flavoring, and
The Big Book of Kombucha: Brewing, Flavoring, and
The Big Book of Kombucha: Brewing, Flavoring, and
The Big Book of Kombucha: Brewing, Flavoring, and
The Big Book of Kombucha: Brewing, Flavoring, and
The Big Book of Kombucha: Brewing, Flavoring, and
The Big Book of Kombucha: Brewing, Flavoring, and
The Big Book of Kombucha: Brewing, Flavoring, and
The Big Book of Kombucha: Brewing, Flavoring, and

The Big Book of Kombucha: Brewing, Flavoring, and Enjoying the Health Benefits of Fermented Tea

Product ID : 9136954


Galleon Product ID 9136954
UPC / ISBN 161212433X
Shipping Weight 2.38 lbs
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Binding: Paperback
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Model
Manufacturer Storey Publishing, LLC
Shipping Dimension 8.82 x 7.8 x 1.1 inches
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Brand Storey Publishing
Color Multicolor
Number Of Pages 400
Package Quantity 1
Publication Date 2016-03-08
Release Date 2016-03-08
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The Big Book of Kombucha: Brewing, Flavoring, and Features

  • 268 flavor combinations!

  • In-depth brewing techniques

  • Recipes for cooking with kombucha, smoothies, cocktails, and more


About The Big Book Of Kombucha: Brewing, Flavoring, And

Product Description 2016 Silver Nautilus Book Award Winner Brew your own kombucha at home! With more than 400 recipes, including 268 unique flavor combinations, you can get exactly the taste you want — for a fraction of the store-bought price. This complete guide, from the proprietors of Kombucha Kamp, shows you how to do it from start to finish, with illustrated step-by-step instructions and troubleshooting tips. The book also includes information on the many health benefits of kombucha, fascinating details of the drink’s history, and recipes for delicious foods and drinks you can make with kombucha (including some irresistible cocktails!). “This is the one go-to resource for all things kombucha.” — Andrew Zimmern, James Beard Award–winning author and host of Travel Channel’s Bizarre Foods  Review “Refreshingly easy to read and full of interesting tidbits tucked among all the practical and scientific information. If you've got questions, this has all the answers.” — Terry Wahls, MD, author of The Wahls Protocol “Equally appropriate for health advocates, tinkerers, and historians. This is a must-have for every homebrewer!” — Russ Crandall, New York Times best-selling author of Paleo Takeout and The Ancestral Table “Deep-rooted insight into the history, science, and how-to of this ancient brew ... a critical addition to the bookshelf of anyone interested in good food.” — Jennifer McGruther, author of The Nourished Kitchen “The definitive guide to all things related to brewing, savoring, and cooking with kombucha. You’ll find all your kombucha queries answered.” — Michelle Tam, New York Times best-selling author of Nom Nom Paleo: Food For Humans “An in-depth guide to all things kombucha and an incredibly enjoyable read. I don’t keep many cookbooks in my collection but this one will absolutely be a mainstay in my library.” — Katie from WellnessMama.com “The comprehensive guide to all things kombucha.” — Bon Appé tit  “On top of walking you through the kombucha fermentation process,  The Big Book also includes a whopping 286 flavor combinations along with the history of the drink, information on health benefits, and much more. So it's your call: keep spending $4 a bottle on the stuff, or buy a paperback book and a couple gallon jugs and get brewing.” — Epicurious   From the Back Cover Brew for Health Kombucha! It’s the fermented tea that’s fun to say and good to drink, plus it promotes a healthy gut. Expert brewers Hannah Crum and Alex LaGory reveal how easy, inexpensive, and safe it is to make your own delicious kombucha, with instructions for batch and continuous brewing. They share hundreds of flavoring ideas and recipes for using kombucha and SCOBYs. With history, health benefits, and the science behind this ancient beverage, this book is a must-have whether you’re a beginner or long-time kombucha lover!   Includes: in-depth brewing techniques, 268 flavor combinations, recipes for cooking with kombucha, plus smoothies, cocktails, and more About the Author Hannah Crum is the co-author, with Alex LaGory, of The Big Book of Kombucha. Together they created Kombucha Kamp as a one-stop destination for the highest quality brewing supplies, information, and support. They are co-founders of Kombucha Brewers International in Los Angeles, where they reside. Known as “The Kombucha Mamma,” Crum is a featured speaker on kombucha at consumer and corporate events nationwide. Alex LaGory is the co-author, with Hannah Crum, of The Big Book of Kombucha. LaGory is a writer and producer who, with Crum, mentors kombucha homebrewers and serves as a commercial brewing consultant. Together they created Kombucha Kamp as a one-stop destination for the highest quality brewing supplies, information, and support. They are co-founders of Kombucha Brewers International in Los Angeles, where they reside. Sandor Ellix Katz is the author of The Art of Fermentation.