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

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Sam Cooper

The Fermentation Kitchen

Recipes and Techniques for Kimchi, Kombucha, Koji and More

Sam Cooper

$42.99

Hardback

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English

DK RED
07 November 2024

Health & wholefood cookery; Preserving & freezing

Fermentation techniques and recipes to maximize 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.

By: Sam Cooper
Imprint: DK RED
Country of Publication: United Kingdom
Dimensions: Height: 223mm, Width: 177mm, Spine: 24mm
Weight: 689g
ISBN: 9780241697115
ISBN 10: 0241697115
Pages: 224
Publication Date: 07 November 2024
Audience: General/trade , ELT Advanced
Format: Hardback
Publisher's Status: Active

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.