Of Cabbages and Kimchi

Name: Of Cabbages and Kimchi
Brand: Penguin Random House NZ
SKU: 9780241455005
Price: 45.0 NZD
Availability: InStock

A Practical Guide to the World of Fermented Food

By James Read

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4.64

( 85 ratings, 17 reviews)

Summary

Of Cabbages and Kimchi by James Read explores the rich tradition and cultural significance of fermentation, focusing on the transformation of everyday ingredients into unique and flavourful dishes. The book delves into the art of creating delicious, healthy foods through simple techniques, offering an accessible introduction to the world of culinary fermentation. It’s an enlightening guide for food enthusiasts interested in experimenting with ancient methods to craft modern culinary delights.
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Format: Hardback

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Of Cabbages and Kimchi

$45⁰⁰

Elsewhere:

~~$50⁰⁰~~

Book Hero Magic created this recommendation. While it's new and still learning, it may not be perfect - your feedback is welcome! IS THIS YOUR NEXT READ?

You might enjoy this book if you're fascinated by culinary experiments with fermentation, eager to explore diverse cultural recipes, and interested in the science and art of turning vegetables into delicious, tangy creations. It's perfect for those who love expanding their cooking repertoire with creative and healthy dishes.

Description

A playful and accessible guide to fermenting at home

James Read is on a mission to smuggle bacteria into our kitchens. In Of Cabbages and Kimchi, he takes the ten greatest 'living' ferments—fermented foods that are neither cooked nor pasteurised—and places them under the microscope, before cooking with them in all their delicious versatility.

From the fiery funk of kimchi to the velvet tang of kefir, James describes the microbial process, then shares his recipes for recreating these wonders in your own kitchen—no specialist equipment required. Alongside his recipes, James investigates the extraordinary cultural and historic backgrounds of fermented foods, exploring how the microbes that bring them to life have developed alongside our culinary evolution.

Featuring over fifty recipes—including Mushroom and Sauerkraut Pierogi, Chilled Radish Noodle Soup and Green Chilli Fermented Salsa—and packed to the brim with Marija Tiurina's gastro-surrealist watercolour illustrations, Of Cabbages and Kimchi will help you create, understand and appreciate fermentation's bubbling magic.

Book Hero Magic summarised reviews for this book. While it's new and still learning, it may not be perfect - your feedback is welcome! HOW HAS THIS BEEN REVIEWED?

Of Cabbages and Kimchi by James Read is praised for being one of the most approachable and user-friendly books on fermentation. It's described as a thorough introduction to the subject, sparking enthusiasm and curiosity with its delightful recipes and engaging storytelling. Accompanied by enchanting illustrations, the book offers a fascinating blend of cultural, historical, and scientific insights, making it an inspiring read for both beginners and seasoned fermenters.

Book Details

INFORMATION

ISBN: 9780241455005

Publisher: Penguin Books Ltd

Format: Hardback

Date Published: 02 March 2023

Country: United Kingdom

Imprint: Particular Books

Audience: General / adult, Tertiary education, Professional and scholarly

DIMENSIONS

Spine width: 24.0mm

Width: 160.0mm

Height: 206.0mm

Weight: 569g

Pages: 240

Collections

Cook Books & Recipes Cooking & Food Education & Reference James Read New Release Cook Books Non-Fiction Penguin Books

About the Author

James Read is the founder of Kim Kong Kimchi, a company that's made tens of thousands of jars of kimchi distributed through hundreds of stores across Europe. Kim Kong Kimchi has given James the opportunity to build his own walk-in remotely-monitored fermentarium, write an array of fizz-related spreadsheets and address audiences from London's Chinatown to Copenhagen on the wonders of fermented foods. He adores research, reading peer-reviewed papers on microbiota, hunting out ingredient origin myths and running A/B tests on fermenting pineapple cores.