In the world of culinary delights, there's always a spark of excitement when a new cookbook takes the stage, offering fresh and innovative recipes push the boundaries of our culinary knowledge.
This autumn, Rain Kuldjärv, a great food scientist and team lead at TFTAK, has risen to the occasion with a cookbook that's creating waves in the gastronomic world.
As a devoted fermentation expert and true fan of preserving food, Rain's book not only showcases his expertise but also champions sustainability and reducing food waste through the art of fermentation.
Rain Kuldjärv's passion for fermentation is evident in every page of his cookbook – he explains about fermentation history and his thoughts, discoveries and fails. Drawing from his extensive knowledge as a food scientist, he delves deep into the world of preserving food using this ancient and often overlooked technique. Fermentation is more than just a method; it's a culinary art form that Rain has mastered, and he's eager to share his wisdom with the world.
One of the standout features of Rain's cookbook is his unique approach to fermentation. While most people associate fermentation with pickles and sauerkraut, Rain takes it a step further. He experiments with a wide array of vegetables, exploring their potential to be transformed into delicious, fermented delights. One of the most intriguing recipes in his book is for fermenting watermelon peels. This innovative approach not only reduces food waste but also transforms an often discarded part of the fruit into a flavorful and nutritious delicacy.
After publishing his book, Rain has made appearances on popular TV and radio shows in Estonia, where he shares his expertise and passion for fermentation. His captivating presence and ability to simplify complex fermentation processes make him a beloved figure in the culinary world. Rain's enthusiasm for the subject is infectious, inspiring many to try their hand at fermentation.
Congratulations, Rain, from #teamTFTAK! Your dedication and expertise are not only commendable but also a source of inspiration to all of us. Rain’s cookbook is a must-have for anyone interested in great reding, culinary exploration, sustainability, reducing food waste and reminding forgotten methods.