The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji and More - Hardcover

Cooper, Sam

Hardcover

ISBN 10: 0241697115 ISBN 13: 9780241697115

Publisher: DK RED, 2024

Synopsis

'The man has a knack for making even the most ambitious projects seem entirely possible' Yotam Ottolenghi

'A very useful book' Jamie Oliver

'The new bible of Fermentation' Julius Fiedler, a.k.a @hermann

From kimchi to miso, kombucha to ginger beer, The Fermentation Kitchen introduces you to the alchemy of fermentation – taking simple ingredients and transforming them in form and flavour.

Explore a wide range of authentic and adapted techniques from across cultures and continents and harness bacteria, yeast, and fungus to create a variety of ferments to add flavour to dishes, boost gut health, and give perishable produce a new lease of life.

Reconnect with these natural processes and learn to incorporate ferments into your everyday cooking with guides to flavour, texture and aroma alongside recipe ideas serving as inspiration.

About this title

About the Author

Sam Cooper is a Sunday Times bestselling author and chef-turned-gardener now working full-time with Huw Richards. His fascination with homegrown produce has grown along with his Instagram – @chef.sam.black has close to 600K followers – where he posts delicious ferment recipes using seasonal ingredients. Sam wrote the In the Kitchen chapter of The Self-Sufficiency Garden (March 2024). He is also a photographer and illustrator.

Edition details

• Publisher: DK RED
• Publication date: 2024
• Language: English
• ISBN 10: 0241697115
• ISBN 13: 9780241697115
• Binding: Hardcover
• Number of pages: 224