The Fermentation Kitchen
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The Fermentation Kitchen
Fermentation techniques and recipes to maximise flavour, texture and aroma in your cooking.
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.
Book Details
INFORMATION
ISBN: 9780241697115
Publisher: Dorling Kindersley Ltd
Format: Hardback
Date Published: 07 November 2024
Country: United Kingdom
Imprint: DK RED
Audience: General / adult
DIMENSIONS
Spine width: 25.0mm
Width: 179.0mm
Height: 225.0mm
Weight: 684g
Pages: 224
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About the Author
Sam Cooper trained as a professional chef but has since left the kitchens for the garden, now working full-time with Huw Richards as a co-director for Regenerative Media. Since then, his fascination with seasonal and homegrown produce has grown along with his Instagram following. @chef.sam.black has amassed 583K followers - he posts delicious ferment recipes using homegrown produce. Sam wrote the In the Kitchen chapter of The Self-Sufficiency Garden (March 2024) and published his first book The Nature of Food in 2022. He is also a photographer and illustrator.
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