The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji and More. This item is unavailable.
Language: English
Published by PENGUIN UK, 2024
- Softcover
- Used
Seller: WorldofBooks, Goring-By-Sea, WS, United KingdomWorldofBooks
AbeBooks seller since March 16, 2007
Condition: Used - Very good
£ 26.60
Item description from seller
The book has been read, but is in excellent condition. Pages are intact and not marred by notes or highlighting. The spine remains undamaged.
Seller Inventory # GOR014062196
- Title
- The Fermentation Kitchen: Recipes and Techniques for Kimchi, Kombucha, Koji and More
- Author
- Cooper, Sam
- Publisher
- PENGUIN UK
- Publication year
- 2024
- Condition
- Very Good
- Binding
- Paperback
- Language
- English
- ISBN 10
- 0241697115
- ISBN 13
- 9780241697115
- Item weight
- 671 grams
'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.
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About the Author
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