The Fermentation Kitchen

Recipes and Techniques for Kimchi, Kombucha, Koji and More

Sam Cooper (Autor)

Buch | Hardcover

224 Seiten

2024
DK RED (Verlag)
9780241697115 (ISBN)

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'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.

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.

Erscheinungsdatum	09.11.2024
Sprache	englisch
Maße	177 x 223 mm
Gewicht	689 g
Themenwelt	Sachbuch/Ratgeber ► Essen / Trinken ► Gesunde Küche / Schlanke Küche
ISBN-13	9780241697115 / 9780241697115
Zustand	Neuware