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The Fermentation Kitchen

Recipes and Techniques for Kimchi, Kombucha, Koji and More
By Sam Cooper
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Brief Description
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 โ€“ taking simple ingredients and transforming them in form and flavour. Explore a wide range... Read More
Format: Hardback
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Book Hero Magic formatted this description to make it easier to read. While it's new and still learning, it may not be perfect - your feedback is welcome! Description

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 โ€“ 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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